Roasted lamb shanks with creamy samp and Durban curry chakalaka – Food & Home Magazine

Ingredients

• 150g butter
• 10 small onions, quartered lengthways
• 5 lamb shanks
• 500ml red wine
• 1 x KNORR Lamb & Rosemary Gravy
• 1 x KNORR Brown Onion Gravy
• 2 x 400g tins whole peeled tomatoes
• salt
• ground black pepper
• 200g Calamata olives, drained
• 625ml quick-cooking white samp
• 250ml milk
• 1 x KNORR Sour Cream and Chives Potato Bake
• 250ml grated Cheddar
• 30ml vegetable oil
• 1 onion, chopped
• 1 green pepper, diced
• 1 yellow pepper, diced
• 4 large carrots, cut into fine strips
• 250ml sundried tomatoes
• 1 x 400g tin baked beans in tomato sauce
• 30ml sugar
• 1 x KNORR Mild Durban Curry Dry Cook-in-Sauce
• a handful of chopped chives, to garnish the samp
• fresh herbs, to garnish the lamb