This Port and Lamb Shank Potjie is truly exceptional. It might take a little bit longer than your average potjie, but the end result is a mouthwatering flavour explosion well worth the wait.
Firstly you have to prepare a stock to use in the potjie:
- 2 litres water
- 2 lamb shank bones/lamb bones (cut the meat off and use it with the other lamb shanks in the potjie)
- 2 onions, roughly chopped
- 4 cloves (do not use more thank 4)
- Small bunch of parsley & thyme
- 2 bay leaves
- 1 large carrot, peeled and roughly chopped
- two peppercorns (only 2!)
Simmer for 2–3 hours on lowest heat possible, strain and set aside.
- 8 Karoo lamb shanks (you can also use lamb potjie meat, but for the best results, use lamb shanks)
- 1 bottle port-style wine (preferably Cape Ruby or my favourite Tawny) and one bottle extra to enjoy while you are making the potjie
- 6 garlic cloves, halved
- 15 small pickling onions, peeled
- 25 baby potatoes, washed
- 16 baby carrots, peeled
- 500g button mushrooms
- 10 Sprigs of thyme
- Freshly ground salt & pepper
- Add a generous splash of olive oil to a cast-iron pot and heat over moderate coals.
- Brown the meat.
- Add the pickling onions, garlic, thyme, and freshly ground salt and pepper to taste.
- Add the port-style wine and enough stock (the one that you just made) for the liquid to cover the shanks.
- Cover tightly with the lid.
- Raise the potjie, or move sideways to a position where you can manage the heat, and simmer over the coals until the meat is almost done (about 2.5 hours).
- Add the rest of the vegetables and simmer for a further half-hour, or until the vegetables are done and the meat is very tender and falling off the bone.
- You can thicken the sauce by removing the shanks and vegetables and rapidly boiling the liquid until it has reduced, or dig in immediately, enjoying your potjie with mash, samp, pap, rice or freshly made “potbrood”.