Place 1.5 kg lamb shanks, 1 Tbsp (15 ml) chopped fresh rosemary, 2 large roughly hopped leeks, dried peel from ¼ naartjie, 2 large chopped carrots, 1 apple or quince, cored and roughly chopped, 50 ml balsamic vinegar, 1 cup (250 ml) water and 1 bottle (750 ml) red wine in a casserole dish.
Season with 2 tsp (10 ml) salt and freshly ground black pepper, to taste.
Cover and cook slowly for 4 hours or longer, until the shanks are tender.
Add 1 can (410 g) drained red kidney beans and thicken the sauce with a little cornflour.
Meanwhile, for the creamy samp, soak 1 cup (250 ml) samp in water for about 3 hr then drain.