Lamb Shank Potjie

Ingredients

• 2kg lamb shanks
• 70g flour
• oil, for frying
• 3 onions, sliced
• 4 carrots, thickly sliced
• 30g butter
• 220 g can tomato purée
• 1 cup red wine
• 2 leeks, sliced
• 2 teaspoon fresh thyme, finely chopped
• 2 tablespoon parsley, roughly chopped
• 2 teaspoon paprika
• 3 star anise pods
• 1 teaspoon dried sage
• 1 tablespoon coriander seeds, crushed
• 3 cups beef stock
• 7 potatoes, medium unpeeled
• sea salt and freshly ground black pepper, to taste

Method

1. Start the fire  and let it burn for 10 minutes. Then heat the potjie pot with oil.
2. Remove excess fat from the lamb shanks. Toss the shanks in the flour and coat well.
3. In the potjie port add onions, carrots, leeks and butter, then stir often until the onions are soft.
4. Add the tomato purée and simmer, every time it seems the pot is about to burn add a little bit of red wine and stir. Keep stirring until you’ve used all the wine and the mixture is a deep, rich brown.
5. Add the lamb shanks into the pot. Stir well so they’re coated in the mixture. Put the lid on and let the lamb brown for about 10 minutes.
6. Add herbs and spices and stir, then add beef stock (and water if needed) to cover the meat.
7. Bring the pot to a boil, then reduce the heat and let it simmer with the lid on for 2 hours.
8. After the stew has been cooking for 2 hours, remove the lid and add the potatoes on the simmering stew. Cover with a lid and cook for 20–30 minutes over a low simmer.

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Lamb Shank Potjie

Author: admin Cuisine: Lamb Shanks