Shank and potato potjie

Recipe from: 6/1/2006 12:00:00 AM
shank and potato potjie

Ingredients 14
Servings 6
Time 00:20


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

Read more on: stir-fry

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