Here’s another old recipe from the Chalet Suisse. We made loads of these during winter and served them with mashed potatoes



  • 16 lamb shank
  • Seasoned flour
  • 1/6 bain finely diced onions
  • 1/6 bain finely diced carrots
  • 340ml orange juice / 30ml garlic
  • 750ml red wine
  • Water
  • Salt and pepper
  • Bay leaves

Brown off shanks

Add onions- sauté till browned

Add carrots – sauté till soft

Deglaze twice with red wine

Allow to reduce

Add remaining ingredients

Top up with water

Allow to simmer +- 20minutes

Bake at 180C in tightly sealed bainmarie for about 20 minutes

(tightly sealed with a double layer of tinfoil)

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