Method

1. Preheat Oven to 200*C
2. Season Shanks and place in large oven proof, casserole dish on medium high heat
3. Brown the shanks in olive oil, turning them evenly to caramelise skin
4. Pour in olive oil, add carrots, celery and season with salt
5. Saute’ for about 8 minutes stirring constantly
6. Put the shanks into the same dish under the veggies and add remaining ingredients
7. Put lid on and put in oven
8. Turn oven down to 180*C
9. Cook for 45mins for every KG (2kg would cook for 1.5 hours)
10. If water has evaporated during cooking add 1 cup to insure it stays moist.

Ingredients 

• 2 Medium Springbok Shanks
• 1 bunch Celery
• 3 Carrots
• Beef Stock Cubes
• Olive Oil