Lamb Shanks

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Our succulent & tender Lamb Shanks were prepared and slow cooked with our Pride of India Spices & Dried Herbs: Paprika Powder, Bay Leaves, Black Pepper Powder, White Pepper Powder, Cinnamon Sticks, Thyme, Rosemary and Sea Salt.

Serves 4.
Lamb Shanks


  • 4 lamb shanks
  • 5 tbsp oil
  • 3 tbsp Pride of India Paprika Powder
  • 5 Pride of India Bay Leaves
  • 1 tsp Pride of India Black Pepper Powder
  • 1 tsp Pride of India White Pepper Powder
  • 2 Pride of India Cinnamon Sticks
  • 2 tsp Pride of India Thyme
  • 2 tsp Pride of India Rosemary
  • Pride of India Sea Salt
  • 2 cups of fresh vegetables like carrots, onions, tomatoes & celery
  • 3 tbsp meat stock
  • 3 tbsp tomato paste
  • 5 garlic cloves, minced
  • 4 sprigs mint
  • 2 sprigs sage
  • 1 cup red wine (optional)
  • 4 medium potatoes, cleaned
  • 125ml milk/cream
  • 1 tbsp butter
  • fresh coriander leaves, for garnishing
  • water


Prepare the lamb shanks as follows:
  • Rinse lamb shanks and pat dry.
  • Heat oil in a pot. Fry the lamb shanks until golden brown.
  • Add the Pride of India Spices: Paprika Powder, Black and White Pepper, Cinnamon Sticks & Sea Salt, to taste.
  • Add your range of fresh vegetables, meat stock, tomato paste, garlic and red wine (optional).
  • Cover with water and cook for 30 minutes.
  • Add Pride of India Thyme, Rosemary & Bay Leaves and the fresh mint & sage.
  • Slow cook for 4-5 hours (or until tender).
Prepare the mash as follows:
  • Boil the potatoes for about 20-25 minutes or until tender. Add Pride of India Sea Salt, to taste.
  • Drain well and transfer to a pan or pot.
  • Heat the butter and milk/cream in a saucepan and pour over the potatoes.
  • Mash the potatoes. Season with Pride of India Black/White Pepper. Mix well until smooth and creamy.

  • Serve your succulent lamb shanks on a bed of soft, fluffy mash and pour over extra lamb shank gravy.
  • Garnish with fresh coriander leaves.

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