Slow-roasted springbok shanks
|4||springbok — shanks|
|fresh chillies — 573|
|3||onion — cut in 6|
|8||carrots — chopped|
|1||celery stalks — chopped|
|wine — bottle of red|
|1 l||stock — beef|
|4 sprig||fresh rosemary|
|salt and freshly ground black 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.