Category: Lamb Recipe, Light Dinners, Lunch, Meal Times, Recipes, Summer Recipes, Winter Recipes
Cuisine: African, Boere Kos, European, Italian/USA, South African
Cooking Method: Braai / BBQ, Out Doors, Potjie, Stove Top
Yields:
8 Servings
Difficulty: Easy
Prep Time: 20 Mins
Cook Time:
2 Hr 30 Mins
Total Time:
2 Hr 50 Mins
The perfect Lamb Shank Potjie infused with Port.
Ingredients
Adjust Servings
-
INGREDIENTS FOR STOCK:
- INGREDIENTS FOR SHANK POTJIE:
Instructions
-
METHOD:
- 1. Add a generous splash of olive oil to a cast-iron pot and heat over moderate coals. Brown the meat.
- 2. Add the Pickling Onions, Garlic, Thyme and freshly ground Salt & Pepper to taste.
- 3. Add the port-style wine and enough stock (the one that you just made) for the liquid to cover the Shanks.Cover tightly with the lid.
- 4. Raise the potjie or move sideways to a position where you can manage the heat, and simmer over the coals until the meat is almost done (about 2.5 hours).
- 5. Add the rest of the Vegetables and simmer for a further half-hour or until the vegetables are done and the meat is very tender and falling off the bone.
- 6. You can thicken the sauce by removing the shanks and vegetables and rapidly boiling the liquid until it has reduced or dig in immediately enjoying your potjie with Mash, Samp, Pap, Rice or freshly made “potbrood”.
