Tender Lamb Shanks & Yellow Savoury Rice Recipes

Tender Lamb Shanks Recipe

Sunday’s are for a traditional roast with all the trimmings, like these delicious tender lamb shanks.

Serves: 4

Preparation: 10 minutes

Cooking time: 2 hours 40 minutes



4 lamb shanks

oil, for frying

1 onion, finely chopped

2 teaspoons garlic, minced

1 tablespoon fresh ginger, grated

2 large tomatoes, chopped

1 tablespoon brown sugar

2 sprigs fresh thyme

1 cup red wine

4 cups beef stock

2 bay leaves

2 large carrots, chopped

1 ½ cups lentils

Salt and pepper, to taste



1 In a large saucepan, fry lamb shanks until browned. Remove from heat.

2 In the same saucepan, fry onion, garlic and ginger until soft. Add the lamb shanks and remaining ingredients, except the lentils. Cover with a lid and cook for 2 hours.

3 Add the lentils and cook for a further 30 minutes, until cooked through. Season with salt and pepper. Serve with rice or mashed potato.


Yellow Savoury Rice

This yummy savoury rice dish is a no-fuss side dish with any meal.

Serves:  4 – 6

Preparation: 15 minutes

Cooking time: 30 minutes



2 cups long-grain rice

2 cups water

oil, for frying

1 ½ tsp turmeric powder

1 teaspoon curry powder

½ medium onion, finely chopped

½ red pepper, finely chopped

½ yellow pepper, finely chopped

½ green pepper, finely chopped

1 teaspoon garlic, minced



1 Rinse rice in a bowl, then drain. Place rice and water in a medium-sized pot and cook over a medium heat until light and fluffy.

2 Meanwhile, heat oil in a pan, add the turmeric and curry powders and fry onion, peppers and garlic. 3 Add the pepper mixture to the rice halfway through cooking process. Combine well so rice is properly coated.


Get to know the author

We love Mogau Seshoena’s recipes! She is the author of The Lazy Makoti’s Guide to the Kitchen. Read more about her in the extract from the book below.

Mogau Seshoene founded The Lazy Makoti in 2014 after leaving the corporate world to focus on her love for food. What began as lessons for a friend, a bride-to-be who was afraid of being labelled “The Lazy Makoti” (the lazy daughter-in-law) because she couldn’t cook, evolved into a business, and inspired its name. Through The Lazy Makoti, Mogau offers a series of cooking classes targeted at young, modern Afropolitans who have a keen interest in learning to navigate the kitchen with ease and flair. In addition to being in demand for her real-live lessons, Mogau has become Instagram-famous, with thousands of foodie followers.

In line with her desire to promote the role of food in maintaining South African culture and heritage, she hosted a season of a TV show entitled Cooks For Life on which she demonstrated easier and healthier ways to prepare African and South African cuisine.

Mogau was on the M&G top 200 Young SA list in 2015, has taken part in the Mandela Washington Fellowship for Young African Leaders at the University of Wisconsin, Stout, in the US and has made the Forbes Africa 30 under 30s list. She is a Brand SA Play your Part Ambassador, and in May 2018 received a USIBA Creative and Cultural Industries Award. Mogau has a diploma in Culinary Arts from the Chefs Training and Innovation Academy in Centurion and completed the industry training under Chef Werner at The Saxon Hotel in Johannesburg. She is a contributing food editor for the weekly newspaper, Sunday World.

Find more delicious recipes from The Lazy Makoti’s Guide to the Kitchen here


Recipe & images: The Lazy Makoti’s Guide to the Kitchen by Mogau Seshoene (Quivertree Publications)