Slow-roasted springbok shanks

Recipe from: 15 July 2014
recipes roast springbok

Ingredients 11
Servings 1
Minutes 00:10


Serving Change
  • 4
    small - medium Springbok shanks (you could use lamb instead)
  • olive oil
  • 3
    onions (cut into 6ths)
  • 8
    carrots (roughly chopped)
  • 1
    packet celery (roughly chopped)
  • bottle red wine
  • 1
    beef stock (2 beef stock sachets dissolved in water is fine)
  • 2
  • 1
    bay leaf
  • 4
  • salt and pepper


Preheat the oven to 200°C.

Remember, the bigger the shanks, the tougher the meat, as Springbok shanks have very little fat on them.

Season the shanks and place a large, oven-proof, casserole dish on medium-high heat.

Brown the shanks in a little olive oil, turning until the exteriors are nicely caramelised, then remove from the casserole dish and set aside.

Pour in some olive oil and add the onions, carrots and celery and season with a little salt and pepper. Saute for about 8 minutes, turning constantly, before removing from the heat.

Push the shanks into the bottom of the dish under the veggies and add the remaining ingredients.

Put the lid on the casserole dish and put it in the oven.

Turn the oven down to 180°C and roast for 3 1/2 hours. Turn the shanks every hour and check that not too much liquid has evaporated – if too much liquid evaporates, just add another cup of water and continue cooking.

Serve with couscous.

Recipe reprinted with permission of Kate Liquorish. To see more recipes, click here.

Read more on: roast  |  springbok  |  recipes


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