RECIPE: Lamb shanks with spices & grapes

Fresh grapes add an unusual twist to this slow-roasted dish. The fact that it's cooked in a Dutch oven (ovenproof casserole dish) is an added bonus: no stove-top browning, reduced cooking time and lovely juicy meat

29 March 2015 - 02:00
By Mari-Louis Guy and Callie Maritz
Lamb shanks with Easter spices and fresh grapes.
Image: Matt van Lill Lamb shanks with Easter spices and fresh grapes.

Serves: 3 as a main, 6 for a family sharing.


15ml (1 tbsp) cake flour

15ml (1 tbsp) ground cinnamon

Salt and white pepper

3 lamb shanks, trimmed

500ml (2 cups) beef or lamb stock

150g (1 cup) golden sultanas

2 bunches of grapes

1 cinnamon stick

5ml (1 tsp) ground ginger

5ml (1 tsp) ground cumin

Pinch of cayenne pepper


1) Preheat the oven to 180ÂșC.

2) Combine the flour, cinnamon, salt and pepper and rub all over the shanks.

3) Place the shanks in a Dutch oven (ovenproof casserole), pour over half the stock and bake uncovered for 40 minutes, turning after 20 minutes. They should be nicely browned.

4) Add the remaining stock, sultanas, grapes and spices, cover with a lid or foil and bake for a further 45-60 minutes or until very tender.

5) Serve with mash or couscous.