Lamb Shank in Red Wine Potjie
Lamb Shanks are perfectly suited to the low and slow Potjie style of cooking. We are lucky to have a superb butcher in our village and Ali supplied us with four fine , plump shanks. Supermarkets are all very well, but if you are looking for decent meat a specialist butcher is always a better bet.
The red wine is a different matter and if you are going to cook it for 3-4 hours i think any old plonk will fit the bill ....except maybe French stuff..This can be cooked in the woodfired pizza oven, or over the coals of the bbq
Recipe
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4 Lamb Shanks
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2 Bottles Red Wine (1 for the pot and 1 for the cook)
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250ml Stock
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1 large onion
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20 Baby carrots
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200g Button Mushrooms
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200g Peas
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20ml Worcestershire Sauce
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1 Tin tomatoes
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15ml Tomato Paste
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Salt.Pepper. Rosemary , Thyme & Fresh Parsley
Coat the lamb shanks in a little seasoned flour and brown in 15ml of Olive Oil, then set them aside. Saute the garlic and onions for a couple of minutes, then add the carrots, tomatoes, tomato paste, red wine (just 1 bottle) plus all the herbs and spices (except parsley), and Worcestershire Sauce.
Add the Lamb Shanks back and top up with stock till just covered.
Simmer over a very low heat for about 3 hours, adding the peas and mushrooms about 15 mins before the end.
Garnish with fresh parsley .....only 'cos it looks pretty, and serve with some crispy roast potatoes and a Good South African Red.
