This traditional style of cooking over the fire, famous as a braai in South Africa, has never come so handy in recent times and there is this making lamb shanks over the potije sounds right.
This recipe is from the man who created Braai Day, Jan Braai, real name Jan Scannell in 2007, who also published a cookbook of the same name.
These lamb shanks will fall off the bone because they have to be cooked slowly for a while.
ingredient
Food 6
- 6 lamb shanks (call ahead – without exception all lambs have four shanks, but butchers sometimes cut these shanks into stewing meat if they don’t know you’re going to come and buy them all)
- 1 olive oil
- 2 onions (chopped)
- 2 stalks celery (chopped)
- 6 carrots (chopped)
- 6 cloves of garlic (chopped)
- 1 tsp coriander powder
- 2-star anise
- 1 bottle Cape Vintage (port)
- 1 willow tree
- 1 teaspoon pepper
- 1 teaspoon of salt
- Fresh herbs like basil, parsley or thyme (chopped, for serving)
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instructions
- Braai lamb shanks over your fire for one or three minutes to burn some of the fat and brown the meat.
- Add oil to the potjie and sauté the onion and celery for a few minutes.
- Add carrots and garlic, saute for a few more minutes and add coriander powder and star anise. Toss this around for a few minutes to release the flavors.
- Now add a bottle of port, ketchup and 6 shanks of lamb-chocolate fire. You want the shanks positioned at the bottom of the potjie so use a wooden spoon to maneuver through the onions, celery and carrots.
- Sprinkle salt and pepper over everything and put the lid on the potjie. Now you want the lamb shanks to cook very slowly like this for 3 hours. You want some coals in the potjie and you also want some coals in the potjie lid. This is not a race, but a journey.
- Every time you lift the lid, be careful not to get any charcoal or ash from the lid into the potjie, and check the progress. There should be gentle bubbles and the potjie should not be dry. If there is no sound, then it is dry and you need to add a liquid like water, wine or port or something else, if there is no sound, then it is not cooking and you need to add charcoal to the bottom of the pot. to the cover.
- After 3 hours, check that the meat will come loose from the bone when it is recommended to use a tool. If so, the potjie is ready. If not, let it continue simmering for a while.
- At this stage, you want to create a large fire with a good fire, which is called the atmosphere, where you and your guests will enjoy eating.
- Lamb shank plate. If the sauce is too runny and watery, put the potjie without the shanks back to the fire from the atmosphere without the lid and let it reduce and thicken for a few minutes while all the guests fill their wine glasses, turn off the phone and prepare. for a meal. Now finish each meal by covering the lamb shank with some sauce from the pot, and garnish with chopped fresh vegetables.
This recipe can be found at melkbos.net.