Plated on a bed of Quinoa with Steamed Green Beans

Braised Lamb Shank with Banana Mango Chutney

Yet another delicious memory from my childhood.  I’m the youngest of seven with 10 nieces/nephews, so needless to say, when we get together we eat a lot.  My mom knows this fact, so every now and again she’ll roast an entire lamb leg on the grill on a spit for several hours.  Then we top it with a Banana Mango Chutney.  This version is more for the home chef that’s cooking for themselves, and will be enough to last you at least 2 meals.

Plated on a bed of Quinoa with Steamed Green Beans
Photography by Nick Kern

The whole premise of the meal was to have a tender succulent piece of meat that was falling off the bone with a sweet sauce that could be placed on a bed of Quinoa.  The premise turned into this amazing dish, and I’ll have the Quinoa recipe for you shortly!  This is a great recipe for a date night because it can be elegantly plated, I wouldn’t consider it hard to make either.  My favorite part of the dish is at the end you can get the marrow out of the bones, it’s a very rich complex flavor with an equally interesting texture.  In some countries bone marrow is smeared on toast!



  • 3 Cloves Garlic – Minced
  • 1/2 Package of Dried Mango or 1 Fresh Mango – Roughly Chopped
  • 1/3 Onion – Diced
  • 4 Clementines – Peeled & Chopped
  • 2 Cups Water
  • 1 Cup Sugar
  • 2 Lamb Shanks (1/3 – 1/2 lb per shank)
  • 1/2 Cup Medium Salsa
  • 2 Bananas – Sliced
  • 1 Tbsp Salt
  • 1 Tbsp Pepper
  • 2 Tsp Ginger
  • 1 Tsp Hot Mexican Chili Powder

With Mango Banana Chutney
Photography by Nick Kern


  1. Dice the Fruit and Vegetables up
  2. Season the Lamb Shanks with Salt and Pepper
  3. Preheat oven to 350 Degrees
  4. Heat a medium sized pot to Medium-High Heat
  5. Add Sugar and Water
  6. Stir until Sugar is dissolved
  7. Add the Fruit and Vegetables (Except the Salsa and Bananas, they come later)
  8. Bring to a Boil
  9. Lower heat to Medium
  10. Add remaining seasoning to Chutney (Salt and pepper to taste)
  11. Heat a large pan to Medium-High Heat
  12. Add 1 Tbsp Olive Oil
  13. Sear Lamb Shanks on all Sides
  14. Set the Lamb aside until the Chutney has thickened a bit (the liquid should be like a light syrup)
  15. In a small baking dish (I used a pie tin) add the Mango Chutney
  16. Mix the Bananas into the Chutney, careful not to break them
  17. Place the Lamb Shanks in the Chutney
  18. Place in oven for 30 Minutes Covered
  19. Remove Cover
  20. Flip Lamb Shanks
  21. Return to oven for another 30 Minutes
  22. Remove from oven
  23. Flip Lamb Shanks
  24. Top with Medium Salsa
  25. Cover
  26. Return to oven for another 30 Minutes
  27. Remove from oven
  28. Remove Cover
  29. Flip Lamb Shanks
  30. Return to oven for another 30 minutes
  31. Remove from oven
  32. Let cool for 5 – 7 Minutes
  33. Enjoy!


This lamb was fall off the bone tender with a sweet savory flavor.  I plated it on top of Quinoa, then topped with the chutney.  To bring some lightness to the rich Lamb Shank I did steamed green beans as the side.  When you make this dish, PLEASE let me know how you liked it!


2 thoughts on “Braised Lamb Shank with Banana Mango Chutney”

    1. Why thank you, I’m working on making more health related articles, as I’ve recently gained weight from my own recipes (shhhh… They were delicious), but there is a health benefits section in the works!

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