Lamb Shank Potjie

Ingredients

• Lamb shanks (4, trimmed)
• Olive oil (2 tablespoons)
• Onions (2, chopped)
• Garlic (4 cloves, minced)
• Carrots (3, peeled and chopped)
• Potatoes (4, peeled and cubed)
• Beef stock (4 cups)
• Red wine (1 cup)
• Bay leaves (2)
• Salt (to taste)
• Black pepper (to taste)
• Fresh rosemary (2 sprigs (optional))
• Fresh thyme (2 sprigs (optional))

Instructions

1. Heat the olive oil in a potjie pot over an open fire or stovetop on medium-high heat.
2. Add the lamb shanks and brown them on all sides for about 10 minutes. Once browned, remove the lamb shanks and set them aside.
3. In the same pot, add the chopped onions and minced garlic. Sauté them until softened and aromatic, approximately 5 minutes.
4. Return the browned lamb shanks to the pot and add the chopped carrots and cubed potatoes.
5. Pour in the beef stock and red wine, then add the bay leaves. If using, add fresh rosemary and thyme for extra flavor.
6. Season the mixture with salt and pepper to taste. Stir everything together to combine the flavors.
7. Cover the potjie with its lid and let the stew simmer over low heat for about 3 hours. This slow cooking will make the lamb shanks incredibly tender and allow the flavors to meld beautifully.
8. After 3 hours, check the seasoning and adjust if necessary. The lamb should be fall-off-the-bone tender and the vegetables should be perfectly cooked.
9. Serve the Lamb Shank Potjie hot, directly from the pot, allowing everyone to enjoy this hearty, comforting dish.