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Lamb Shanks:

  • Lamb shanks, 300 g each 8.0 pc
  • Olive oil 60.0 ml
  • Onions, finely chopped 300.0 g
  • Garlic, minced 40.0 g
  • Red wine 500.0 ml

Rooibos and Red Wine Jus:



  • Baby carrots, coloured, scraped clean with a spoon 300.0 g
  • Baby asparagus tips, trimmed and cleaned 150.0 g
  • Sugar snap peas, top and tailed 150.0 g
  • Orange sweet potato, melon balled, use the off cuts to make mash 240.0 g
  • Shimeji mushroom tops 80.0 g
  • Butter 30.0 ml

Succulent, tender lamb shank in an elegant Rooibos red wine Jus, blending local flavours with a sophisticated touch.



  1. Lamb Shanks:

    1. Pre-heat your oven to 160 °C.
    2. Season the lamb shanks generously with Robertsons Barbecue Spice. 
    3. Heat the olive oil in an ovenproof pot or Dutch oven over medium-high heat. 
    4. Sear the lamb shanks on all sides until browned. Remove and set aside.
  2. Rooibos and Red Wine Jus:

    1. In the same pot, add a bit more oil if needed, then sauté the onions and garlic until softened. 
    2. Pour in the red wine and bring it to a simmer, scraping any browned bits from the bottom of the pot. 
    3. Mix 1 L of water with 80 g of Knorr Professional Jus, add the prepared Jus to the pot with the Rooibos tea bags, Knorr Professional Tomato Pronto and the thyme. Bring to a boil and simmer for 10 min. 
    4. Return the lamb shanks to the pot, ensuring they're partially submerged in the liquid. 
    5. Cover the pot with a lid and transfer it to the pre-heated oven. 
    6. Braise the lamb shanks for about 2.5 to 3 hours or until the meat is tender and easily pulls away from the bone.
  3. Mash:

    1. Bring the water, butter and Knorr Original Aromat to a boil. Remove from the heat, add the cold milk and stir. Rain in the Knorr Professional Mash flakes, stir and put the lid on. Let it rest for 5 min. Once rested, stir for a smooth consistency.
  4. Vegetables:

    1. Bring 1 L of water and the Knorr Professional Vegetable Stock Granules to a boil. Poach the vegetables separately in the water and refresh in an ice bath to stop the cooking process. 
    2. When ready to serve, heat the butter in a pan and flash-fry the vegetables very quickly. Season and serve.
  5. Finishing Touches:

    1. Once the lamb shanks are done, remove them from the pot and set aside. 
    2. Discard the tea bags and thyme sprigs from the sauce. Place the pot back on the stove over medium heat.
    3. Whisk in the butter until the sauce thickens slightly. Season with salt and pepper to taste.
  6. Plating:

    1. Using a plating ring, add a serving of mash to the desired plate. Top with the lamb shank and arrange the vegetables on the mash. Drizzle the jus around the mash and serve.