Port and Lamb Shank Potjie

The perfect Lamb Shank Potjie infused with Port.

• Difficulty: Easy
• 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

Ingredients

INGREDIENTS FOR STOCK:

• 2 l Water
• 2 Lamb Shank Bones
• 2 Onions ((Chopped))
• 4 Cloves Garlic
• 1 Bunch Fresh Parsley
• 1 Bunch Fresh Thyme
• 2 Bay Leaves
• 1 Large Carrot ((Peeled & Chopped))
• 2 Peppercorns

INGREDIENTS FOR SHANK POTJIE:

• 8 Lamb Shanks
• 1 Port style Wine ((Bottle))
• 6 Cloves Garlic ((Halved))
• 15 Small Pickled Onions
• 25 Baby Potatoes
• 16 Baby Carrots
• 500 g Button Mushrooms
• 10 Sprigs Thyme
• Salt & Pepper ((For Taste))

Instructions

METHOD:

1. 1. Add a generous splash of olive oil to a cast-iron pot and heat over moderate coals. Brown the meat.
2. 2. Add the Pickling Onions, Garlic, Thyme and freshly ground Salt & Pepper to taste.
3. 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. 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. 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. 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”.