Nina Timm’s Drunken lamb shanks

“The dark, almost sinister colour of the beer gives the lamb shanks a lovely warm and intense flavour,” says cookbook author Nina Timm. This is another dish you can relinquish to the mercy of the oven. Served with samp, it’s a meal fit for a king.

Serves: 6


1 kg rinsed samp
10 ml salt
125 g butter
6 whole Karoo lamb shanks
6 sprigs fresh rosemary
6 sprigs fresh mint
salt and pepper
100 ml olive oil
2–3 large peeled and finely chopped red onions
2–3 peeled and sliced cloves of
30 ml balsamic vinegar
50 ml honey
2 oranges
1 litre lamb stock
340 ml dark beer
200 ml raisins or sultanas


To make the samp
Preheat the oven to 80 °C. Place the samp in a large oven casserole and pour in enough water to reach about 2 cm above the samp. Add the salt and butter, cover with a lid and cook in the oven overnight or in the oven drawer for at least 8 hours.

To make the lamb shanks
Preheat the oven to 160 °C. Clean the shanks and pat dry with paper towel. Using a sharp knife, make a small slit near the bone of each shank and insert a sprig of rosemary and mint. Season the shanks with salt and pepper. Preheat the oil in a large ovenproof pot and fry the shanks until golden-brown. Meanwhile, wash the oranges, halve them and remove the pips. Mix them with the remaining ingredients and then add to the shanks and stir through. Cover with a lid or foil. Cook the shanks in the oven for 2½ –3 hours or until the meat falls off the bones. When the cooking time is over, remove the shanks very carefully from the pot and try to keep them whole. (It looks more impressive if you serve shanks whole.) Pour all the pan juices and leftover bits of orange, garlic and onion into a smaller saucepan and blitz with a stick blender until smooth. Reduce the sauce until nice and thick. Season with salt and pepper if necessary and serve with the shanks and samp.

Extracted with kind permission from Easy Cooking from Nina’s Kitchen by Nina Timm (Struik Lifestyle). 

Nina Timm English

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