Oxtail Lamb Shankie!

PAROW OXTAIL SHANKIE POTJIE

A delightful pot that combines the delicious flavours of oxtail, coated lamb shanks slow cooked in Guinness and Red Wine with vegetables layered on top with a slight chilli bite! Traditional Potjie recipe “meats” Tyler Florence “meats” Gary Rhodes

INGREDIENTS
Meat
1 Oxtail – cut into pieces
(cut off excess fat) 1kg Lamb Shank, cut into pieces 1tbsp fennel seeds, 1tbsp peppercorns, 1tbsp coriander seeds
½ cup flour 250g bacon, diced 2 x Dried Chillies

Vegetable Mix for meat cooking
30ml Olive Oil 1 x Leek 2 x Bay Leaves
2 tbsp. Butter 4 x Garlic Cloves (Minced) 1 x Cinnamon Stick
2 x Onions 10 x Peppercorns 2 x Tomatoes (Peeled, chopped)
2 x Carrots (finely sliced) 10 x Cloves 1 x tbsp. Tomato Paste
2 x Celery Stalks 1 x Rosemary Stalk (leaves) 1 x tbsp. Balsamic Vinegar
1 X Bouquet Garni 1 x 250ml red wine 1 x Guinness can (Dark Ale)
4 x Blocks Beef Stock

Vegetables
1 x 500g Beans (Cut Up) 1 x 500g small carrots 1 x 500g Small Potatoes
1 x 500g Cauliflower 1 x 250g Mushrooms 1 x Bag Uiertjies
1 x Red Chilli 1 x Green Pepper 1 x Bag Brown Onion Soup
Handful Parsley finely chopped

METHOD
 In small pan combine 1TBSP Fennel Seeds, 1TBSP Coriander Seeds, 1 TBSP Peppercorns, 2 Dried Chillies, and heat it up for 2 minutes – Add 1 TBSP Rosemary to Pestle and Mortar and crush to a powder. Dry all the meat pieces then rub Lamb Shanks pieces in the powder. Then dust all the meat pieces with flour
 Add 2 TBSP Olive Oil and Saute the bacon – Remove bacon
 Brown the meat well (colour =flavour) and also seals in all the meat flavour – about 15 min per batch of meat. Do oxtail – remove and drain and then brown the shanks and remove.
 Add onion (2 x Large Onions), carrots (2 large carrots finely diced), celery (2 sticks celery), 1 x Leek. Let it soften then add 4 cloves minced garlic, peppercorns (10), cloves (10)– brown the garlic about 3 min.
 Add 2 peeled and finely chopped tomatoes and 2 TBSP Tomato Paste
 Add Bacon and 2 TBSP Balsamic Vinegar
 Add 4 Cubes Beef Stock and stir to combine
 Add 2 Bay leaves, Bouquet Garni and a Cinnamon Stick
 Add Cup of wine and Can Dark Ale slowly and bring to boil and let alcohol reduce (Never let pot cool down)
 Add Oxtail – Cook 1 Hour
 Add Lamb Shanks – Cook 1.5 Hour

 Skim off excess fat
 Now pack the veggies as follows – A ring of green beans against the edge of the pot, then a ring of carrots and a ring of cauliflower right in the middle.
 Push the mushrooms tightly between the edge of the pot and the green beans and sprinkle the chilli over.
 Pack the potatoes (keep them whole) between the beans and the carrots and sprinkle the chilli over.
 Pack the uitjies around the cauliflower and sprinkle the soup powder over.
 Cover with the lid and allow it to simmer for a further 1.5 hours or until the veggies are soft.
 With 15 min to go check on veggies and sprinkle parsley on top
 If needed leave top off and increase heat of fire to thicken sauce.
 No salt is used as the soup powder and beef stock contains enough salt.

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