Ingredients
Method
- 6 small lamb shanks
- Sea salt and freshly ground black pepper, to taste
- 4 T oil
- 1 cup beef stock
- 1 cup red wine
- For the chakalaka:
- 2 T sunflower oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 T mild masala curry powder
- 1 green pepper, chopped
- 2 carrots, grated
- 2 T tomato paste
- 3 tomatoes, grated
- 1 x 410 g can baked beans
- Sea salt and freshly ground black pepper, to taste
Method
Ingredients
1. Preheat the oven to 180°C. Rinse the lamb shanks under cold water and pat dry with kitchen paper. Season with salt and pepper. Place the oil in a pan over a medium-high heat, then brown the shanks in batches. Transfer to a roasting pan.
2. Cover the pan in foil and roast for 1 hour.
3. To make the chakalaka, heat the oil in a saucepan. Add the onion and garlic, cook for 1 minute, then add the curry powder. Stir until fragrant, then add the green pepper, carrots, tomato paste and tomatoes. Add the beans and season.
4. Pour the chakalaka over the lamb shanks and mix gently. Pour over the beef stock and wine. Cover and continue cooking for 40 minutes, or until the shanks are tender.
Cook's note: Nothing accompanies lamb shanks and chakalaka quite like a bed of fluffy mashed potatoes. Try sweet potato mash as a guilt-free alternative.
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