Shank and potato potjie

1.50 kg lamb shanks 
5 ml salt 
5 ml black pepper 
1 onion, finely sliced 
15 ml olive oil 
15 ml balsamic vinegar 
5 ml lemon and herb spice 
5 ml indian potjiekos spices 
3 tomatoes, peeled and diced 
50 ml boiling water or stock 
500 g baby potatoes, in jackets or peeled 
10 baby marrows, sliced 
10 patty pans, halved 
500 g fresh mushrooms, halved or sliced 

Season the shanks lightly with salt and pepper and brown a few at a time in a heated pot until browned all over.

Remove the shanks and sauté the onion in a little olive oil until soft.

Add the vinegar and stir through. Add all the spices and stir-fry lightly. Add the tomatoes and mix through.

Return the shanks to the pot, lower the heat, add a little boiling water or stock and simmer until the shanks are done.

Add the baby potatoes after simmering for half an hour.

Simmer until the potatoes are almost soft and add the rest of the vegetables and heat until they’re just done but still crisp.
Season with salt and pepper to taste and another sprinkle of balsamic vinegar if you like.

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