Lamb shank potjie
The cast-iron pot is a stalwart among campers. And at home you can use a flat-bottomed pot on the stovetop or even in the oven to make a delicious stew. Serve this dish with griddle cakes, pap or rice.
You need
(for 6 people)
• 2 kg lamb shanks, cut in pieces
• 2 tablespoons paprika
• salt and black pepper
• flour
• butter
• olive oil
• 2 large onions, chopped
• 2 cups beef stock
• 1 cup red wine
• 1 heaped tablespoon chopped rosemary
• 100 ml tomato paste
• 8–10 sun-dried tomatoes
• 4 cloves garlic, crushed
• 2 tins butter beans, rinsed and drained
Here’s how
1. Shake it. Sprinkle the paprika over the lamb shanks. Season with salt and black pepper and place in a plastic bag filled with flour. Shake the sealed bag until the shanks are well floured.
2. Time for a tan. Heat a little butter and olive oil in a pot over the coals (or on the stove). Fry a few shanks at a time until they’re browned all over. (Add more butter and olive oil if necessary.) Spoon out the shanks and set them aside.
3. A fry-up. Sauté the onions in the same pot until they’re soft. Return the meat to the pot.
4. Simmer down. Add the stock, red wine, rosemary, tomato paste, sun-dried tomatoes and garlic. Bring to the boil, but make sure it doesn’t burn. Lower the heat so it’s barely simmering and put
the lid on the pot (it won’t easily burn if there’s enough liquid). Let it simmer for 1½–2 hours or until
the meat is soft. Taste and add more salt and pepper if necessary.
5. The last step. Stir in the butter beans and heat for a few minutes until it’s all warmed through.
Go! says: The secret is not to rush it. If the sauce is too thin at the end of the cooking time, remove the lid and let it boil down a bit.
Other recipes to try out:
Beef potjie
Chicken and rice potjie
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