Braised Lamb Shanks with Garlic and Port
5 cups flour
Salt and freshly ground black pepper
8 lamb shanks
3 tablespoons oil
2 cups beef or lamb stock
4 whole heads garlic, smashed
2 shakes of tomato paste
1 & 1/2 cups red wine
1 cup port
2 sprigs rosemary, stalks removed and leaves chopped
Preheat your camp oven or potjie. Coat shanks in flour, salt and pepper. Heat the oil in your potjie and brown the shanks in batches.
Transfer meat to a large dish. Add garlic and tomato paste to pan juices along with the remaining ingredients and bring to a fast simmer.
Stir well regularly, and then return meat to potjie. Simmer for a min. 2.5 hours.
By Shayne Mexon
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