Lamb shank potjie

What you need

• Lamb Shanks: about 400 g per adult

Onion, carrots, red wine, rosemary, mash

Method

1. 1Season the shanks and brown them well all over in the potjie (or a heavy pot). Take out.
2. 2Fry onion, carrot and garlic, add a cup of red wine and let it bubble for a minute.
3. 3Return the shanks with a sprig of rosemary and stock to come halfway up. Lid on, a few coals underneath, simmer gently for 2½–3 hours until the meat falls off the bone.
4. 4Serve on creamy mash with the sauce spooned over.