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29 June 2018

Roast Lamb Shanks with Balsamic Vinegar & Rosemary Recipe

Roast Lamb Shanks that are so soft and succulent the meat falls off the bone and melts in your mouth. 

 2 -3  lamb shanks
1/4 cup balsamic vinegar
1/4 cup vegetable oil / neutralised coconut oil
2 cloves garlic (crushed)
4 sprigs fresh rosemary
salt & pepper to taste


Roast Lamb Shanks with Balsamic Vinegar and Rosemary – Method

Pack about 10 – 12  briquettes onto the coal grid inside your PotjieKing . Place a couple of fire lighters in the bottom section and get that going. Once the briquettes have stopped smoking, place your potjie pot on the PotjieKing  to heat up. We used a size 3 potjie pot for this recipe.

  • Combine the balsamic vinegar, oil, crushed garlic, rosemary, salt and pepper into a mixing jug. If using the de-flavoured coconut oil you’ll have to melt this first.
  • Place the lamb shanks into the potjie pot and pour the vinegar mix in. Turn the lamb shanks to ensure they are covered in the mixture.
  • Depending on the size of your shanks you may have to cut a bit of bone off to fit into your potjie pot.
  • Allow it to cook for around 2 hours (turning the leg once halfway through). No lamb shank is the same so allow approximately 40 min cooking time per kilogram.
  • The lamb will take on the colour of the vinegar and look very dark.
  • Once you have cooked it to your desired ‘done-ness’ remove from the potjie pot and allow the meat to rest for 15 – 20 minutes before serving.