To the Plate

Lamb Shank Potjie

Lamb Shank Potjie is a hearty dish made in all seasons. It is considered a good mix between family tradition and modern tastes. Generally, the word ‘Potjie’ refers to a three-legged iron pot used for cooking over wood fire. In the Afrikaan language, it means “small pot of food”. The potjie tradition is usually around an open fire that slowly burns as the wood turns into coals while the dish cooks. During this time, there would be a social event where friends and/or family may gather. Guests are expected to bring drinks and snacks as the host prepares the meal.

Ingredients

• 2 mutton stock cubes

• 2 kgs lamb, cut up in big chunks

• 1 bottle red wine

• 5 cloves garlic, whole or roughly chopped

• 2 onions, roughly chopped

Directions

1. Start off by dissolving the stock cubes in about two litres of water and set aside.

2. While your potjie is heating up and the coals are getting ready, toss the lamb in some flour, salt and pepper. Add the olive oil or butter – depending on what you’re using – to the pot.

3. Once browned, add the stock, wine, garlic, herbs and onions to your potjie along with the lamb.

• Assorted vegetable chunks. ex) pumpkin, potatoes, carrot, baby marrow, etc.

• 5 sprigs of rosemary and thyme

• 5 bay leaves

• Olive oil or butter for browning

4. Let the potjie stew on a low heat for at least an hour and a half. The key is NOT TO TOUCH IT. Don’t stir, don’t prod, no matter how tempted you are. If you see the liquid has reduced too much, add a bit more.

5. After about an hour and a half, gently prod the lamb to see if it’s soft. If it is, add all your veggies, cover and cook until the veggies are soft about another 30 minutes.