Beer-Braised Lamb Shanks

RecipesAllDay invites you to experience the robust flavors of Beer-Braised Lamb Shanks with Mieliepap. This South African classic combines succulent lamb shanks slowly braised in a beer-infused sauce, served alongside creamy mieliepap for a comforting, soul-satisfying meal.

beer-braised lamb shanks, mieliepap, hearty South African meal

Beer-Braised Lamb Shanks with Mieliepap

Immerse yourself in the hearty goodness of our Hearty Beer-Braised Lamb Shanks with Mieliepap. Slow-cooked to perfection in a beer-infused sauce, this South African classic is paired with creamy mieliepap for a soul-satisfying dining experience.
No ratings yet
Pin Recipe
Prep Time 10 minutes
Cook Time 2 hours 25 minutes
Total Time 2 hours 35 minutes
Course Dinner, Main, Main Course, Main meal
Cuisine South African
Servings 4 Servings
Calories 561 kcal


  • ¼ cup oil
  • 4 french-trimmed lamb shanks
  • 1 carrot chopped
  • 1 onion chopped
  • 1 celery stalk chopped
  • 3 garlic cloves chopped
  • 1 tbsp chopped thyme
  • 1 tbsp chopped rosemary
  • 1 bay leaf
  • 1 tbsp plain flour
  • 1 ⅓ cups golden ale
  • 1 cup Massel beef stock
  • 2 cups maize meal
  • ½ cup milk
  • 100 gram unsalted butter chopped
  • 250 gram swiss brown muchrooms halved
  • flat leaf parsley leaves to serve


  • Preheat oven to 140°C. Heat 2 tablespoons oil in a roasting pan over medium-high heat. Season lamb, then cook, turning, for 8-10 minutes until browned. Remove from pan.
  • Add carrot, onion and celery, then cook, stirring, for 3-4 minutes until softened. Add the garlic, thyme, rosemary and bay, then cook for a further 2 minutes or until fragrant.
  • Add flour and cook for 1 minute, then add the beer, scraping the bottom of the pan with a wooden spoon. Add stock and bring to a simmer. Return lamb shanks to the pan, then cover with baking paper and foil. Cook in the oven for 2 hours or until tender.
  • Meanwhile, to make the mieliepap, bring 1L (4 cups) water to the boil in a saucepan over medium-high heat. Add maize meal in a slow steady stream, then reduce heat to low and cook, stirring constantly, for 1 minute or until smooth.
  • Cover and cook for 30 minutes – add a little water if too dry. Stir in milk and 75g butter, then season and remove from heat.
  • Place the remaining 1 tablespoon oil and 25g butter in a frypan over medium-high heat. Add mushroom and cook for 3-4 minutes until golden. Remove from heat.
  • Transfer lamb to a plate and cover with foil, then strain the liquid into a clean saucepan over medium heat.
  • Cook for 4-5 minutes until reduced by half. Remove from heat and stir in mushroom.
  • Serve the lamb and mieliepap with the mushroom sauce and garnish with parsley.


Calories: 561kcalCarbohydrates: 52gProtein: 7gFat: 38gSaturated Fat: 15gPolyunsaturated Fat: 6gMonounsaturated Fat: 15gTrans Fat: 1gCholesterol: 57mgSodium: 30mgPotassium: 307mgFiber: 5gSugar: 4gVitamin A: 3232IUVitamin C: 4mgCalcium: 139mgIron: 1mg
Keyword beer-baised lamb shanks, comfort food, hearty meal, lamb recipe, mieliepap, south african cuisine
Tried this recipe?Let us know how it was!