|1.50 kg||lamb shanks|
|5.00 ml||freshly ground black pepper|
|1.00||onion — finely sliced|
|15.00 ml||fresh chillies — 573|
|15.00 ml||vinegar — balsamic|
|5.00 ml||lemon and pepper spice|
|5.00 ml||indian potjiekos spices|
|3||tomatoes — peeled and diced|
|50.00 ml||water — boiling or stock|
|500.00 g||baby potatoes|
|10||courgettes — sliced|
|10.00||patty pans — halved|
|500.00 g||mushrooms — 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.