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The Silo Hotel Dining

Tel: +27 (0) 21 670 0511
16 April2020

by Nicole Sorour

Bring The Royal Portfolio Dining Experience Home.

As many of our guests stay at home to combat the spread of Covid-19, we wanted to share some of our Executive Chefs’ favourite recipes for you to try at home.

Lamb Shanks braised in red wine and rosemary, served on a bed of mashed potatoes and with a side of vegetables, are a favourite among our guests at Royal Malewane. This hearty meal is the perfect end to one’s day, and with winter on the horizon in South Africa, this showstopping-comfort food is the ultimate way to spend your winter nights indoors.

Braising Lamb Shanks might sound like a lot of work, but the truth is, it couldn’t be easier. After a quick fry on the pan, the oven steps in to do all the work for you. The secret to any great Lamb Shank recipe is patience, take your time cooking. We suggest enjoying a glass of wine or a delicious cocktail, such as the Rose Ginvino, until you have the most tender, fall-off-the-bone lamb making its way to your dinner table.

Lamb Shanks

Serves 8


4 tbsp olive oil
8 lamb shanks
2 celery sticks, chopped
Thumb-size fresh ginger, grated
1 onion, diced
2 cloves of garlic, crushed
1 leek, chopped
3 carrots, peeled and cut into chunks
1 tbsp ground coriander
1 tbsp paprika
1 tsp cumin seeds
2 star anise
1 cinnamon stick
3 bay leaves
1 tbsp tomato paste
Bottle of good red wine
3l lamb stock
4 rosemary stalks
Salt and pepper


In a large pan add olive oil and fry lamb shanks until golden brown. Remove and set aside. Deglaze pan with onion, garlic, ginger, leek, carrots and celery. Fry until soft. Add spices and fry for a further 2 minutes. Add tomato paste and allow to cook for 1 minute. Add red wine and reduce to half. Return lamb shanks to pan and cover with stock. Simmer on a low heat for about 4 hours or until lamb shanks are soft. Remove lamb shanks and strain sauce into a smaller pan. Reduce to a thicker sauce, then add rosemary for flavour. Adjust seasoning.


Spoon a generous amount of mashed potatoes onto a warm plate, and drag it along plate from left to right. Add a helping of carrots and beans. Place lamb shank onto mash and vegetables and add a few spoonfuls of reduced sauce. Garnish with a sprig of rosemary.

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