Lamb - Lamb or Venison Potjie with Baby Onions
- Serves 4
- The potjie can be done over open coals, on the weber or in the oven.
Ingredients
- 4 lamb shanks (about 1½ kg) or 3 springbok shanks and 1 lamb shank
- 3 T (45 ml) canola oil
- 3 t (15 ml) Ina Paarman's Meat Spice
- 1 large onion, chopped
- 2 large carrots, cut into rings
- 1 x 50 g tin anchovy fillets
- 4 x large ripe, red tomatoes, skinned and chopped
- 1 x 125 g Ina Paarman's Tomato Pesto
- 2 cups (500 ml) water
- 3 t (15 ml) Ina Paarman's Chicken Stock Powder
Baby Onions
- 700 g-1kg baby (pearl) onions, peeled
- ½ cup (125 ml) water
- ¼ cup (60 ml) brown sugar
- 1 t (5 ml) Ina Paarman's Green Onion Seasoning
- 2 T (30 ml) Balsamic vinegar
- 2 T (30 ml) lemon juice (grate the rind off before juicing)
Rosemary Gremolada
- 3 T (45 ml) fresh rosemary needles, chopped
- 4 cloves of garlic, crushed
- grated rind of 1 lemon
Chef's Tip
Don't be tempted to leave the anchovies out - it is the 'secret ingredient'.
Ina Paarman
For more delicious and simple recipes visit the Ina Paarman website.
Instructions
- Brown the shanks in the canola oil. Remove to a plate and sprinkle with Meat Spice.
- Brown the onion in the remaining oil, add the carrots. Add the anchovies and all their oil to the vegetables and stir-fry over high heat for 2-3 minutes.
- Add chopped tomatoes and Tomato Pesto. Stir through. Add water and Chicken Stock Powder. 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 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 170°C.
- 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, Balsamic vinegar and lemon juice. 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.
- Prepare the rosemary gremolada by mixing all the ingredients together. Sprinkle over the meat. Serve with rice to absorb the delicious sauce.
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