Lamb Shanks


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.












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





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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