Holiday Lamb Shank Potjie for

Holiday Lamb Shank Potjie: An aromatic family meal. Image: Adobe.

Holiday Lamb Shank Potjie for a real summer treat

It’s the holiday season and it’s time to get the potjie out again. Try our Holiday Lamb Shank Potjie and enjoy something new but still very familiar and tasty.

Holiday Lamb Shank Potjie for

Holiday Lamb Shank Potjie: An aromatic family meal. Image: Adobe.

The holiday season calls for some more incredible food that you can prepare and share with your friends and family on the weekend. There’s a great South African tradition and way of cooking that we enjoy when cooking for a lot of people. Potjiekos is cooking as if you’re camping but with the best ingredients at home. Potjiekos refers to the cast-iron pot used to prepare the food. Our Holiday Lamb Shank Potjie will serve two people but you can easily adjust the recipe for more people and the size of your pot.

If you want to add more flavour to your lamb shanks, seer them in the pot when it’s properly heated to brown them on the outside. This will caramelise the meat and provide more depth of flavour. Remove the shanks and continue from step 4. The cooking time will be longer when you add more ingredients than stated, so you can easily adjust if needed. You’ll know the meat is ready when you can easily insert and remove a knife with no resistance. This Holiday Lamb Shank Potjie recipe is the perfect summer stew to enjoy with your friends and family.

It’s the holiday season and it’s time to get the potjie out again. Try our Holiday Lamb Shank Potjie and enjoy something new but still very familiar and tasty.

Holiday Lamb Shank Potjie Recipe

5 from 2 votes
Recipe by Willa Louw Course: MainCuisine: South AfricanDifficulty: Moderate
Servings

2

servings
Prep time

30

minutes
Cooking time

4

hours 
Total time

4

hours 

30

minutes

Ingredients

  • 2 2 lamb shanks

  • 30 ml 30 flour

  • salt

  • coarse pepper

  • 2 2 onions, cut in wedges

  • 10 ml 10 garlic

  • 50 ml 50 oil

  • 1 cube 1 lamb stock

  • 15 ml 15 Worcester sauce

  • 30 ml 30 tomato sauce

  • 50 ml 50 chutney

  • 400 ml 400 red wine (Merlot or replace with Old Brown Sherry)

  • 10 ml 10 rosemary

  • 5 ml 5 thyme

  • 10 ml 10 paprika

  • 4 4 carrots diced into thick wheels

  • 8 8 baby potatoes (4 per serving)

Method

  • Rub the lamb shanks with salt and pepper and place them in a bowl.
  • Mix the sauce: In jug pour 400 ml boiling water and add the lamb stock cube, paprika, thyme, rosemary, tomato sauce, chutney and Worcester sauce.
  • Cut the onions and place them in a bowl with the garlic and oil.
  • Place a number 3 potjie on fire. When the pot is hot, add the onion mixture to the potjie. Use a wooden spoon and stir until the onion starts to get glossy.
  • Place the shanks into the potjie and braise until brown (it takes 20 – 40min).
  • When the lamb shanks are brown, pour wine over the shanks and cover the potjie with its lid. Allow cooking for 30 minutes.
  • Add the flour and mix well. Add the pre-mixed sauce into the pot and cook for 2 – 4 hours (the time depends on the shanks). Keep boiled water close by and add as needed (only 1 cm of the shanks must stick out but the entire shank must not be covered).
  • Taste the sauce to get the correct salt level you desire. Add salt and pepper if needed.
  • Test the lamb shank tenderness after 3 hours. If the shank almost falls off the fork, add the potatoes and carrots. When the potatoes are soft (20 – 30 minutes), remove the pot from the heat.

Notes

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There many more great South African summer recipes for you to enjoy with your family this holiday season. Have a look at our recipe page. We have so many tasty suggestions.

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