YIELD: Serves 6


  • 6 Lamb shanks
  • 2 small Onions, chopped
  • 2 cloves Garlic, crushed
  • 2 small Bell Peppers, chopped
  • 15 g Savanna Braai Spice (08700010)
  • 8 cups Water
  • 1²/3 cups Cape Red Marinade (07547040)
  • 120 g (1 sachet) Beef Stew R/P (08445024)
  • 1 large Tomato, chopped
  • 2 Tbsp Fresh parsley, finely chopped


Preheat an oven to 180°C. Place the lamb shanks in a deep roasting dish. Add the onions, garlic and red peppers. Season the meat with the Savanna Braai Spice. Mix together 7 cups of the water and the Cape Red Marinade. Pour the mixture over the shanks and vegetables and gently mix together. Cover with foil, place into the oven and cook for ± 90 minutes. Remove from the oven. Mix the remaining cup of water with the Beef Stew. Pour the mixture over the meat and vegetables and add the chopped tomato. Add the parsley and gently mix all the ingredients together. Return to the oven and cook for another ± 30 - 45 minutes uncovered. Remove from the oven and serve with mashed potato or rice.