Sticky lamb shanks

Sticky lamb shanks
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Recipe by ElmarieCourse: Lunch, Dinner

This is one of my go to recipes. When I tasted Lanzerac’s Le General I knew these shanks will be the perfect match for that great wine. I am so happy to share this recipe with you. I hope this recipe will end up in your repertoire. Use the best wine you can afford it really makes a huge difference in taste.


  • 4 Lamb Shanks

  • Rosemary twigs

  • 4 teaspoons Garlic, ginger and dhania paste

  • 60 ml Sundried tomatoes finely chopped

  • 20 ml Anchovies (optional)

  • 1 cup Red wine

  • 1/3 cup Olive oil

  • Salt and pepper


  • Place the Shanks on top of the rosemary twigs.
  • Make incisions into the meat and rub the meat with the garlic, ginger and dhania paste and sprinkle with some fresh rosemary.
  • Place the sundried tomatoes and anchovies on top of the meat.
  • Add the red wine and drizzle with olive oil.
  • Season well.
  • Cover the dish with foil or a lid.
  • Bake at 200C for 20 minutes, lower the heat to 180C and bake for a further 80 minutes.
  • Take the lid or foil of and bake at 150C for ½ hour.
  • Serve with fresh Coriander on rice or mash.
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