Ingredients

Method

• 4 T extra virgin olive oil
• 750 g Woolworths free-range lamb shanks and knuckles
• sea salt and freshly ground black pepper, to taste
• 250 g Woolworths peeled baby onions
• 2 medium carrots, peeled and cut into large chunks
• 700 g small Woolworths Nicola potatoes
• 4 fresh bay leaves
• 1 x 25 g Woolworths liquid chicken stock concentrate sachet, dissolved in 1 litre boiling water
• 1 x 400 g can Woolworths braai relish
• Woolworths fresh chimichurri salad drizzle, for serving (optional)
For the creamy samp and beans:
• 2 x 410 g cans Woolworths samp and beans
• 1 cup cream
• sea salt and freshly ground black pepper, to taste
• 50 g freshly grated Parmesan, or to taste

Method

Ingredients

1 Heat the oil in a potjie over medium coals. Once hot, add the lamb and season.

2 Cook undisturbed for 3–4 minutes or until a crust forms, then turn over and brown the other side in the same way. Add the vegetables, bay leaves, stock and braai relish.

3 Rinse the can, cleaning out any remaining relish, and add enough water to cover the ingredients. Cover with the lid and ensure the coals are evenly distributed beneath the pot, so you don’t create any hot spots. Simmer for 45 minutes, or until the meat is tender and pulls away from the bone.

4 Meanwhile, prepare the samp and beans. Heat in a saucepan over a medium heat with the cream, salt, pepper and Parmesan. Stir until the cheese has melted and keep warm or reheat before serving.

5 To serve, spoon the samp and beans in bowls and top with the lamb and chimichurri drizzle.

Find more lamb recipes here

Production and food styling: Bianca Jones

Videography: Kaylene Sauls

Photography: Shavan Rahim

Woolworths free-range lamb shanks and knuckles are specially selected for flavour, while the deboned leg of lamb espetadas have a fresh, light seasoning making them versatile and easy to cook. Keen to add more lamb to your braai plans this summer? Shop these and more from Woolworths' lamb range.

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