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This easy recipe uses Cuisinescene Bloke’s Barbeque Sauce OR the Smoky Barbeque Splash as a base for a delicious, slow-cooked dish.  The intense flavours of these sauces add superb  richness to the dish.


You will need:

A heavy casserole dish with a tight-fitting lid (or use tinfoil to cover)

An oven pre-heated to 120-150˚C

1 lamb shank per person (we used 5)

1 packet of Maggi soup mix in Hearty Oxtail or other meaty flavour

1 cup of red wine + ½cup hot water (or use all water if you prefer)

½ cup of Cuisinescene Bloke’s BBQ Sauce OR Smoky Barbeque Splash

1 tablespoon of dried Italian herbs (or oregano)

1 sliced onion or leek

Salt to taste



  • Slice the onion or leek and lay the slices in the bottom of a heavy casserole to create a bed for the shanks.
  • Place the shanks on top and sprinkle with the dried herbs and a little salt.    
  • Mix the sauce, water and wine together and pour over the meat.
  • Cover with a tightly fitting lid and cook in the oven at 120-150˚C for at least 4 hours, basting with the juices and turning the meat from time to time.  Cook until the meat is caramelised and so tender that it falls away from the bone when you lift up a shank. 

 You can leave the meat on the bone to serve, or remove the bones if you prefer. Serve with creamy mashed potato or polenta, or with baked potato or kumara (which you can cook alongside the casserole in the oven).  A spoonful or two of the pan juices and a crisp green vegetable will complete the meal.


  • Use the remaining BBQ Sauce or Splash with sausages, meatloaf or cold meats, or to add flavour to a casserole.


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