repliche orologi

Lamb Shanks with Creamy Potato Mash


Few meals can be a greater treat than lamb shanks falling off the bone, and when served with soft, creamy mash…there’s nothing better!

The secret to these tender, tasty, fall-off-the-bone shanks lies in the marinade. A sure way to get everyone to ask for seconds.


  • 2 medium lamb shanks on bone (about 500 g each)
  • 2 cloves garlic, peeled and sliced
  • 60 ml (¼ cup) cake wheat flour
  • 15 ml (1 Tbsp) Spur Steakhouse Spice
  • 10 ml (2 tsp) olive oil
  • 2 large carrots, peeled and cut into slices
  • 2 celery sticks, cut into slices
  • 2 medium onions, peeled and cut into slices
  • 2 leeks, sliced
  • Rosemary sprigs


  • 250 ml (1 cup) Spur Grill Basting
  • 125 ml (½ cup) Spur Durky Sauce
  • 250 ml (1 cup) dry red wine
  • 5ml (1 tsp) Spur Seasoning Salt


  1. Preheat the oven to 200°C.
  2. Cut slits into shanks. Push in garlic slices.
  3. Mix flour and Spur Steakhouse Spice and rub over shanks. Heat oil in a large heavy-based saucepan and fry the shanks until browned.
  4. Layer the carrots, celery, onions, leeks and rosemary onto the base of an ovenproof dish.
  5. Sauce: Mix Spur Grill Basting, Spur Durky Sauce, red wine and Spur Seasoning Salt together. pour sauce over shanks and cover with foil or lid.
  6. Cake in the preheated oven for about 1 hour. Reduce heat to 180 °C, remove lid or foil and roast further for about 30 minutes. Remove from oven and serve with the meat gravy and potato mash.


  1. For an indication when shanks are done; the meat will start falling off the bones.
  2. Thicken sauce with a paste of flour and water, if preferred and serve sauce with shanks.


  1. As alternative to oven-roasting, these lamb shanks can also be pot-roasted for 1½ – 2 hours. With the long simmering and slow cooking, it will also result in delicious tender shanks.
  2. Serve with mint jelly.


Mashed potatoes


5 – 6 medium potatoes, peeled and cut in pieces

3 ml (½ tsp) Spur Seasoning Salt

1 clove garlic, crushed (optional)

About 125 ml (½ cup) warm milk

50 g butter or margarine

Freshly ground black pepper to taste



  1. Boil potatoes in water with Spur Seasoning Salt until soft. Drain water and mash the potatoes well in the pot.
  2. Add remaining ingredients, stir and heat for a few minutes until creamy and serve warm.


The secret to making creamy mashed potatoes is to add warm milk.


– Herb Mash: Add 15 ml (1 Tbsp) chopped fresh parsley, mint or coriander.

– Cheesy Mash: Add 125 ml (½ cup) grated Cheddar cheese.