Friday, 12 June 2015


1.50 kg lamb shanks
5ml salt
5 ml black pepper
1 onion, finely sliced
15ml olive oil
15ml balsamic vinegar
5ml lemon and herb spice
5ml indian potjiekos spices
3 tomatoes, peeled and diced
50ml boiling water or stock
500 g baby potatoes, in jackets or peeled
10 baby marrows, sliced
10 patty pans, halved
500g fresh mushrooms, halved or sliced

Season the shanks lightly with salt and pepper and brown a few at a time in a heated pot until browned all over.
Remove the shanks and sauté the onion in a little olive oil until soft.
Add the vinegar and stir through. Add all the spices and stir-fry lightly.
Add the tomatoes and mix through.
Return the shanks to the pot, lower the heat, add a little boiling water or stock and simmer until the shanks are done.
Add the baby potatoes after about 2 hours.
Simmer until the potatoes are almost soft and add the rest of the vegetables and heat until they're just done but still crisp.
Season with salt and pepper to taste and another sprinkle of balsamic vinegar if you like.
Serve with brown rice or parsley rice.

*You can do this dish on the braai or on the stove.
Geplaas deur: Mare Nieuwoudt
Bron: food24