Posted by & filed under Recipes.   Print this post

What’s a cooking course in the Karoo without a Karoo lamb recipe? This slow-cooked Karoo lamb shank recipe was one of the highlights at a weekend cooking course at African Relish in Prince Albert.

Slow-cooked Karoo lamb shank. Photo by Sarah Duff.

Serves 6

Ingredients:

  • 6 Karoo lamb shanks
  • 1 litre beef stock
  • 1 litre red wine
  • 4 bay leaves
  • 1 stalk rosemary
  • 2 sticks cinnamon
  • 6 small onions, peeled
  • 4 carrots, peeled and roughly chopped
  • 2 stalks celery, chopped
  • 2 leeks, chopped
  • 150 g tomato paste
  • 50 g brown sugar
  • 100 ml olive oil

Turn oven to 160° C. Sauté onions, carrots, leeks, herbs and celery with oil in a large pot. Add tomato paste and brown sugar. Cook for a few minutes and then add stock and wine. Bring to a boil. Season shanks well and, in another frying pan, seal them off in a few drops of oil until golden brown. Remove shanks from the frying pan and place into a deep roasting tin. Pour over the sauce, cover with tin foil and place in the oven. Cook for three hours until the meat is soft and almost falls off the bone. Remove from the oven and move shanks from pan to a serving dish. Strain the sauce and reduce to a thin jus in a saucepan. Serve with roast vegetables, roast potatoes and spicy grape and tomato relish.

Spicy grape and tomato relish

Makes about three jars

You’ll need:

  • 500 g chopped tomatoes
  • 250 g sugar
  • 2 apples, peeled and diced
  • 2 small onions, finely chopped
  • 150 ml white wine vinegar
  • 100 g raisins
  • 2 g chilli fl akes
  • 1 tsp black mustard seeds
  • 1 tsp mustard powder
  • 20 mm piece fresh ginger, peeled and finely grated
  • 2 cups of fresh grapes, halved and pips removed
  • Generous pinch of salt

Place the tomatoes, apples, onions, sugar, vinegar, raisins and salt into a large pot. Cover and cook for 30 minutes, stirring occasionally. Add the rest of the ingredients and cover and cook for a further 30 minutes, stirring occasionally. Reduce the heat to a gentle simmer until the relish is thick. Remove from heat and store in sterilised jars.



7 Responses to “Slow-cooked Karoo lamb shank recipe”

  1. Michèle Clark Nickler

    Yummy! I love your choice of South African recipes!
    I get home sick!!
    I live in France now – are you interested in setting up a recipe/photo/description of what is in season here each month?

    Reply
  2. Joolz McWhite

    Delightful…adding some sultanas/raisins soaked in brandy overnight, adds to the delight!

    Reply
  3. Carol du Toit

    Hi: I live in Bronkhorstspruit near Pretoria – is there an agent from who I can buy Karoo Lamb?

    Thanks
    Carol

    Reply
  4. Hendrik

    This looks great and mouth watering. I’ll be trying it out soon.

    In reply to Carol’s question, I understand that Checkers offers genuine Karoo lamb. Does anyone know where I can obtain Sheep/lamb’s tails to make my own dry wors?

    Reply
  5. Mauricio

    Just arrived to SA, and prepared this recipe…. really good and easy, delicious. Everybody in my family loves it.
    thank you.

    Reply

Leave a Reply