Lamb shanks with butternut and orange chutney

By Hope Malau
22 October 2015

Get the pots ready to make this outstanding meal.

Serves 4

Preparation: 10 min

Cooking: 1 hour


30 ml (2 T) oil

2 onions, chopped

4 garlic cloves

4 lamb shanks

500 ml (2 c) chicken stock

3 bay leaves


30 ml (2 T) oil

1 onion, chopped

1 garlic clove, chopped

5 ml (1 t) curry powder

200 g sweet potato

200 g butternut

125 ml (½ c) chicken stock

juice and zest of 1 orange

salt and pepper


2 oranges, chopped

250 ml (1 c) sugar

250 ml (1 c) orange juice

1 small onion, chopped

125 ml (½ c) dried apricots, chopped

15 ml (1 T) ginger, chopped

1 star anise

2,5 ml (½ t) ground cinnamon

pinch of ground clove

1 Lamb shanks In a pot, heat the oil and sauté the onions and garlic until soft. Add the shanks and brown. Add the stock and bay leaves and simmer gently for an hour. Add more stock if needed. Cook until the meat falls off the bone.

2 Sweet butternut In a pan over medium heat fry the onions in oil until soft. Stir in the garlic, curry and vegetables. Add the stock and the orange juice and zest. Season with salt and pepper. Simmer for 20 minutes or until the vegetables are soft. Mash and remove from the heat when all the liquid has evaporated.

3 Chutney Cook the chutney ingredients in a pot over medium heat for 10 minutes or until thick. Remove the star anise before serving.

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