South African Lamb Shank Potjie

🧂 Ingredients

• 6 Lamb shanks(About 300-400g each)
• 2-3 tablespoons Olive oil or other cooking oil
• 2 large Onions(roughly chopped)
• 3 medium Carrots(peeled and cut into large chunks)
• 3 Celery stalks(cut into large chunks)
• 4-6 Garlic cloves(peeled and lightly crushed)
• 1 cup (240ml) Red wine(A dry red wine like Cabernet Sauvignon or Merlot works well)
• 2 cups (480ml) Beef or lamb stock
• 1 can (400g) Canned chopped tomatoes(Undrained)
• 2 Bay leaves
• 2-3 (optional) Fresh rosemary sprigs
• to taste Salt
• to taste Black pepper

👨‍🍳 Instructions

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

💡 Pro Tips

• ✓For best results, use a cast-iron potjie pot or a heavy-bottomed Dutch oven.
• ✓Low and slow cooking is key to tender lamb.
• ✓Resist the urge to stir the potjie frequently; allow the ingredients to cook undisturbed for optimal flavor development.
• ✓The meat is ready when it is 'fork tender' – easily pierced and falling off the bone with minimal pressure.

🔄 Variations

• Add a splash more red wine for a deeper flavor.
• Include other root vegetables like parsnips or sweet potatoes.
• Add a pinch of chili flakes for a touch of heat.
• Garnish with fresh parsley before serving.

🥗 Nutrition

Per serving