👨‍🍳 作り方

1. 1

   Season the lamb shanks generously with salt and freshly ground black pepper. Heat the olive oil in a heavy-bottomed pot or Dutch oven (a traditional potjie pot is ideal) over medium-high heat. Sear the lamb shanks on all sides until deeply browned and a good crust has formed, about 3-4 minutes per side. Remove the shanks from the pot and set aside.

   ⏱️ 15 minutes
2. 2

   Add the chopped onions, carrots, and celery to the pot. Sauté, stirring occasionally, until the onions are softened and translucent, about 5-7 minutes. Add the crushed garlic cloves and cook for another minute until fragrant.

   ⏱️ 8 minutes
3. 3

   Pour in the red wine, scraping the bottom of the pot with a wooden spoon to deglaze and loosen any browned bits. Let the wine simmer and reduce by about half, about 3-5 minutes.

   ⏱️ 5 minutes
4. 4

   Return the browned lamb shanks to the pot. Add the beef or lamb stock, canned chopped tomatoes (undrained), bay leaves, and rosemary sprigs (if using). The liquid should come about two-thirds of the way up the shanks; add more stock or water if needed. Bring the liquid to a gentle simmer.

   ⏱️ 5 minutes
5. 5

   Cover the pot tightly with a lid. Reduce the heat to low, or transfer to a preheated oven at 160°C (320°F). Let the potjie simmer gently for at least 3 hours, or until the lamb is exceptionally tender and falling off the bone. Check periodically and add a splash more liquid if it seems too dry. Avoid stirring too much to allow the flavors to meld.

   ⏱️ 3 hours 30 minutes
6. 6

   Once the lamb is fork-tender, remove the bay leaves and rosemary sprigs. Taste the sauce and adjust seasoning with salt and pepper if necessary. If the sauce is too thin, you can remove the shanks and simmer the sauce uncovered for a few minutes to thicken.

   ⏱️ 5 minutes
7. 7

   Serve the lamb shanks hot, spooning the rich vegetable and sauce mixture over the meat. Traditionally served with stiff pap (a maize porridge) or crusty bread.

   ⏱️ N/A