4 lamb shanks (about 1½ kg) or 3 springbok shanks and 1 lamb shank
3 T (45 ml) canola oil
1 T (15 ml) Ina Paarman's Meat Spice
1 large onion, chopped
½ t (2,5ml) Ina Paarman's Green Onion Seasoning
2 large carrots, cut into rings
50 g tin anchovy fillets
400g tin chopped tomatoes
1 x 125 g Ina Paarman's Tomato Pesto
2 cups (500 ml) water
2 x 25 g Ina Paarman's Liquid Beef Stock
700 g-1kg baby (pearl) onions, peeled but kept whole
½ cup (125 ml) water
¼ cup (60 ml) brown sugar
1 t (5 ml) Ina Paarman's Green Onion Seasoning
¼ cup (60ml) Ina Paarman's Classic Balsamic Vinaigrette
3 T (45 ml) fresh rosemary needles, chopped
4 cloves of garlic, crushed
grated rind of 1 lemon
Brown the shank pieces in the canola oil.
Remove to a plate and season with Meat Spice.
Brown the onion, pre-seasoned with Green Onion Seasoning in the remaining oil, add the carrots. Add the anchovies and all their oil to the vegetables and stir-fry for 2-3 minutes.
Rolling onions in the pan with glaze ingredients.
Add chopped tomatoes and Tomato Pesto. Stir through. Add water and Liquid Beef Stock.
Return meat to pot. Place the lid on the pot and heap some coals onto the lid. Cook on a very slow fire for about 2 - 3 hours. Make sure you keep heaping coals on the lid if cooking on an open fire - otherwise keep the lid of the Weber tightly closed.
Can also be cooked in a casserole dish in the oven at 150°C. for 2½ hours.
In a large frying pan with a lid, steam cook the peeled onions in the water until just tender. Add the sugar, Green Onion Seasoning and Balsamic Vinaigrette. Remove the lid and shake the pan over high heat to roll and caramelise the onions. Add the caramelised onions to the potjie. Taste for seasoning and top with Rosemary Gremolata.
Prepare the rosemary gremolata by chopping and mixing all the ingredients together. Sprinkle over the meat. Serve with Polenta with fresh mielies to absorb the delicious sauce.
Meat topped with onions and gremolata.