Nothing beats the winter blues quite like a hearty lamb shank made with love. Today Executive Chef for Southern Sun Pretoria, Yoshan Naidu shares his delicious recipe for lamb shank with us. The recipe serves 6 people as main and is great for intimate family dinners or even dinner parties with friends and family.


1 tablespoon coriander seeds
2 tablespoon plain flour, for dusting
6 lamb shanks, French trimmed
2 tablespoon olive oil
2 onions chopped finely
3 cloves garlic finely chopped
250ml dry white wine
15g rosemary
2 cinnamon stick
2 sliced carrots
2 bay leaves
2g peppercorns
Rind of 1 lemon (white pith removed)
1.5L chicken stock
250ml water (1 cup)

Lamb Shank


1. Toast the coriander seeds in a small, dry frying pan low heat until fragrant, tossing the pan occasionally, (approximately every 2 minutes). Using a mortar and pestle crush the seed with 1 teaspoon until finely ground. Combine the coriander and salt mixture with the flour in a bowl. Dust each lamb shank in the flour mixture to coat well shaking to remove any excess.

2. Heat the oil in a large non-stick frying pan over medium to high heat. Working in batches, cook the lamb shanks for 5 mins, turning occasionally until well browned all over. Transfer the shanks to a pressure cooker. Return the frying pan to low to medium heat, then sauté the onions until softened, stir in the garlic then the wine. Bring to the boil over high heat, scraping well to remove any caught bits stuck to the base of the pan.

3. Transfer the wine mixture to the pressure cooker. Add the rosemary, cinnamon, carrots, peppercorn, bay leaf, lemon rind and stock. Pour in water to cover the shanks, and then secure the lid.

4. Place the pressure cooker over high heat and bring to low pressure. Reduce the heat to low to maintain a gentle of steam and cook for 35 minutes. Turn off the heat and release the steam then carefully remove the lid. Transfer the shanks to bowl, then cover with foil to keep warm. Place the pressure cooker over high heat and bring the liquid to the boil. Simmer the liquid until it has reduced by two-thirds until it is a sauce consistency.

Serve the shanks with the sauce spooned over.