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Stuffed Lamb Shank

Stuffed Lamb Shank

Stuffed Lamb Shank with Lemon-Pap Schupfnudeln and Green Beans

Stuffed Lamb Shank with Lemon-Pap Schupfnudeln and Green Beans. Try this recipe from Mo and Rose restaurant near Robertson. Recipes Stuffed Lamb Shank European Print This
Serves: 3
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 400-600g lamb shank, deboned
  • 100g lamb mince
  • ½ chorizo, cubed
  • 2T capers
  • 1 garlic clove, finely chopped
  • 1T tomato paste
  • 4T olive oil
  • 2T sunflower oil
  • rosemary (finely chopped)
  • 1 carrot (chopped)
  • 1 leek (chopped)
  • 1 red onion (quartered)
  • 2 spring onions (chopped)
  • red wine
  • 200ml lamb or mutton stock
  • salt and pepper
  • 1 egg yolk
  • Green Beans with Breadcrumbs
  • 500g green beans
  • 2T breadcrumbs
  • 50g butter
  • salt
  • pepper
  • Lemon-Pap Schupfnudeln
  • 1 cup mieliemeal
  • 2 cups water
  • ½ cup fresh lemon juice
  • 2T lemon zest
  • 100g butter
  • parsley, finely chopped
  • salt and pepper


  1. Preheat the oven to 120°C. Mix the mince, chorizo, capers, garlic, 2T of olive oil, rosemary, spring onions, egg yolk, salt and pepper in a bowl.
  2. Stuff the lamb shank with the mixture and rub the shank with pepper and salt. Close the open side with tooth picks. Seal meat on all sides in the sunflower oil in a heavy-bottom pan. Remove lamb shank and allow to rest for 10 minutes. Use the same pan to sauté the carrot, leek and red onion in a drizzle of olive oil. Add the tomato paste and 100ml of red wine. Reduce by a third. Add the stock and reduce again by a third. Place the lamb shank in an oven dish, add the stock plus the vegetables and roast in the oven for 3 hours. Meat should be tender but not falling apart.
  3. To make the Shupfnudeln, add mieliemeal and lemon zest to the salted boiling water, mix well and allow to simmer for 20 minutes until creamy. Add the lemon juice and 50g of the butter to the warm pap. Season with salt and pepper. Roll small sausage shapes of warm pap and allow to rest for 30 minutes on a tray covered with baking paper. Heat the rest of the butter in a pan and fry the Schupfnudeln until brown on all sides. Take off the heat, sprinkle with parsley.
  4. Boil the beans in salted boiling water until al dente. Drain and plunge into ice cold water. Heat butter and stir in breadcrumbs and beans. Season with salt and pepper.
    To serve, slice the stuffed lamb shank into 6 equal pieces. Place 2 pieces on each plate and pour over the sauce with the vegetables. Arrange the beans and the lemon-pap Schupfnudel around it.

Mo & Rose at Soekershof

Restaurant Succulent serves dinner from Wednesday to Sunday and lunch from Friday to Sunday.

+27 (0) 23 626 4134; [email protected]

Photography and styling Anthony Johnson

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