Roasted Lamb Shanks with Creamy Samp and Durban Curry Chakalaka
These tender lamb shanks in a rich tomato and olive sauce make an excellent meal for a celebration, and are delicious with creamy, cheesy samp and spicy chakalaka. Serve with a beetroot, red cabbage and feta cheese salad for an unforgettable feast.
Feeds
5Person
Preparation time
225Min.
intermediate
Ingredients
- 150 g butter
- 10 small onions, quartered lengthways
- 5 lamb shanks
- 500 ml red wine
- 35 g Knorr lamb & Rosemary Gravy
- 34 g Knorr brown onion gravy
- 2 x 400 g tins whole peeled tomatoes
- salt and ground black pepper
- 200 g calamata olives, drained
- 625 ml quick-cooking white samp
- 250 ml milk
- 1 Knorr sour cream and Chives Potato Bake
- 250 ml grated cheddar
- 30 ml vegetable oil
- 1 onion, chopped
- 1 green pepper, diced
- 1 yellow pepper, diced
- 4 large carrots, cut into strips
- 250 ml sundried tomatoes
- 1 x 400 g tin baked beans in tomato sauce
- 30 ml sugar
- 48 g Knorr mild durban curry dry-cook-in-sauce
- a handful of chopped chives, to garnish the samp
- 25 g fresh herbs, to garnish the lamb
Preparation method
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