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In the Kitchen with Sarah-Jane


A must-have for any winter kitchen is the casserole and lasagna dishes from our Lombok collection. Each piece is lovingly and responsibly crafted in the villages of Indonesia, where the Lombok Community Pottery Collective creates a sustainable and higher standard of living for the potters and community.
This is an amazing initiative that we are so proud to support.

There's nothing quite like a warm and hearty meal during the cooler evenings so I've included my go-to recipe for Lamb Shanks using the Lombok Casserole Dish:

What you'll need: 
4 Lamb shanks
2 small red onions peeled and cut in quarters
1 cup olives green
2 Tablespoons tomato paste
4 Cloves Garlic peeled
2 400g can tomatoes
4 sprigs rosemary
Olive oil

Remove lamb from fridge and bring up to room temperature

Rub with oil and season well with salt and pepper

Heat the large casserole with a little oil

Brown shanks for 2 to 3 mins on high each side and remove, best done in two batches

Reduce heat and fry onions in a splash more oil in casserole for 3-4 mins add garlic and tomato paste stir 1 minute pour over tomatoes add rosemary and olives, stir well and heat through.

Return shanks to casserole.

Cut a piece of baking paper 3-4 cm larger than the casserole dish place between the dish and the lid for a good seal and to retain moisture

Bake at 150c 2.5 hours turning shanks once during cooking

Season to taste

The sauce can be thickened with a mixture of 2 tablespoons cornflour and 1 tablespoon water, stir well. Stir through the shank sauce and simmer for 5mins

Make one to two days before and reheat in the oven or on the stove top.

Serves 4 alongside the spiced baked pumpkin


My Baked Spice Pumpkin recipe using the Lombok Lasagna dish is the perfect accompaniment to my Lamb Shank - serve with green beans and you have a hearty dinner.

What you'll need: 
½ small pumpkin or squash scoop out seeds
2 tablespoons melted butter
½ spice mix, recipe below
2 Tablespoons maple syrup

Brush the lasagne dish with oil. Cut pumpkin or squash into 6 wedges brush with melted butter and place in dish

Sprinkle with the spice mixture and drizzle over maple syrup

Bake 180c 40mins or until tender

Garnish with yogurt and fresh coriander serve immediately

Spice mix

1 teaspoon ground ginger

1 teaspoon cumin

1 teaspoon coriander

¼ teaspoon cayenne pepper

½ teaspoon salt

Mix well in a small bowl

Comments (1)

  • linda morrison 29.04.19

    Definitely trying the pumpkin tonight, should be lovely on a chilly southland evening.

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