Ingredients3 Tbsp light olive oil
4 springbok or kudu shanks (1-1,2kg; between 250-300g per person) 2 tsp barbeque spice 1 large onion, peeled & diced 1 large leek, peeled & sliced 2 large carrots, peeled & sliced 50g tin anchovy fillets with oil 1 large tomato, diced 2 tsp finely chopped garlic 1 tsp finely chopped chillies (optional) 1 tsp salt ½ tsp smoked paprika powder 1 tsp green onion seasoning 2 tsp tomato paste ½ tsp freshly ground black pepper 400g tin peeled & diced tomatoes with juice 5-6 sprigs of rosemary (or 1 Tbsp dried) 2 Tbsp brown onion soup powder or Brown Onion Soup Mix 250ml beef or vegetable stock 500g baby onions, peeled 2 Tbsp brown onion soup powder or Brown Onion Soup Mix 2 Tbsp water 1 lemon, juice & grated rind |
MethodHeat the olive oil in a size 1 flat bottomed Potjie Pot or a large heavy-bottomed saucepan to hot and brown the shanks on all sides.
With a slotted spoon, remove the shanks from the potjie to a plate, sprinkle with barbeque spice and set aside. In the potjie's remaining oil and still over a high heat, stir-fry the onion, leek, carrots & anchovies (with their oil) for 2 mins. Stir in the fresh diced tomato, garlic, chillies, salt, paprika, green onion seasoning, tomato paste & black pepper, and cook for 2 mins. Stir in the tinned tomatoes with the juice. Toss in the rosemary and stir in the brown onion soup powder making sure it is fully absorbed. Stir in the stock, bring to a boil and then reduce the heat to a low heat (simmer). Return the shanks to the potjie and press into the sauce. Cover the potjie with its lid and simmer for 1½ hrs. Remove the lid, fold in the baby onions, replace the lid and simmer for a further 30 mins. Mix the remaining soup powder with the water and slowly stir into the sauce a little at a time until the gravy has thickened. Simmer for 3 mins to fully absorb. Stir in the lemon juice & rind and serve. |
Use Brown Onion Soup Mix instead of commercial soup powder.
Serving Suggestion
Serve with Potato Mash, rice or with thickly buttered slices of Beer Bread.
Variation
Use lamb shanks instead of springbok or kudu.
