Lamb shanks in casserole pot

Don't Miss that,


Let’s hear it for our mothers! It’s not long now until we celebrate these incredible

women in our lives! Mother’s Day is the perfect time to honour the fantastic women we call mom! And what better way to show our love than by cooking their favourite meals?


Growing up, there was one comfort food that my siblings and I would literally fight over, and that was my mom's oxtail. She used to make it every Sunday and she would serve it with pap or mashed potatoes. We'd tear up lunch like nobody's business. The only thing that would be left on our plates would be bones. It was the best and is still one of my soul-food dishes. Surprisingly, this is exactly the same behaviour displayed by my kids today each time the same meal is served.




  • 1 Kg Oxtail
  • 2 Tbsp Flour
  • 2 tbsp oil
  • 1 Onion, finely chopped
  • 1 Tbsp Minced garlic
  • 1 Tbsp Seven Colours Grill Seasoning™
  • 3 Bay Leaves
  • 2 sprigs Thyme
  • 2 cups Beef stock
  • 1 Tbsp Tomato paste
  • 1 tsp Paprika
  • 1 tsp Curry powder
  • Salt and pepper, to taste



Coat oxtail with flour. In a large saucepan set over high heat, brown the oxtail in the oil in batches, then remove and set aside. Add the onion, minced garlic, Seven Colours Grill Seasoning™ and herbs and sauté for another minute, cooking until the onion is just starting to soften. Add the oxtail back to the pot. Pour in the beef stock, enough water to just cover the oxtail, the tomato paste, paprika and curry powder and season with salt and pepper. Bring up to a boil, then reduce the heat, cover and simmer gently for 2 hours. Check every 30 minutes if the oxtail needs more stock or water and top up as needed. Remove the lid for the last hour of cooking to allow the sauce to reduce.

Let it cook until the meat is tender/falling off the bones.


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