Brr…it’s cold out there! But with Miami Canner’s range of delicious treats in your pantry, winter’s just an excuse to try out all those hearty dishes that are a little too heavy for our hot summers. Today, our recipe expert brings you a delicious twist on traditional lamb shanks that’s perfect for the cold weather. Enjoy!

Is Lamb Shank Difficult to Cook?

Not at all, but it does need the right hand! When cooked in wine or port, like our delicious recipe below, you’ll want to use a full-bodied wine, and brown the meat before you cook it thoroughly. The rest of the cooking needs to be slow and gentle, and the shanks should stay submerged in the stock/port mix to stay extra tender. Remember to keep the lid tight for extra moisture.

Browning the meat ensures the fat and juices stay in the cut, keeping it tender and juicy. Use a good port to get the very best out of the experience- if you wouldn’t drink it, don’t cook with it! The true secret in this recipe lies in the addition of beef stock, which helps build a rich flavour profile everyone will love.

Lamb Shanks in Port

This delicious dish was 

reinvented for South African taste buds by Gerrie Maak Garre, so be sure to check out their other dishes, too! Here’s what you’ll need:

  • 5 Pieces lamb shanks
  • 3 onions (chopped)
  • 4 carrots (chunked)
  • 1 kg babypotatoes
  • 9-12 baby marrows
  • 9-12 baby corn
  • 1 tsp dried garlic flakes
  • 1 bottle Cape Vintage Port
  • 1 tsp pepper
  • 1 tsp salt
  • 1 tsp dried Italian mixed herbs
  • 1 tin Miami tomato and onion relish
  • 1 packet of beef stock

Grab your potjie, and warm up the oil. Let the onions sauté until soft, then add the lamb shanks to brown up. Toss in the tomato and onion mix, and close the lid for half an hour. Then add the stock and the port to the pot. Add the garlic and spices, and leave to simmer gently for about three hours. Don’t let the pot run dry or it will burn! Add a little extra wine, port, or some stock/water to the pot if it stops bubbling. 

Once the three hours are up, toss in the carrots and potatoes, and let it simmer (closed) for another 45-minutes. Then add the baby corn and marrows. When the meat comes loose from the bone easily, it’s ready to go. If you’d like to thicken the mix up, remove the shanks and simmer the mix without the lid.

Serve the shanks topped with the sauce and vegetables, and be sure to top-up your guests wine glasses, too!

Celebrate something special, or just get the friends together for a delicious potjie. It’s never been easier than with Miami to add the special touch!