This recipe is an adaptation of an African favorite. It is made in a 3 legged cast iron pot (Potjie), that sits in a bed of coals, but you could also make on a stove top or oven. The aromas from the herbs and simmering meat will make your mouth water long before it is ready. I use bison shanks for this recipe, and the simmering will make the meat fall off the bone. For serving, place pieces of meat in center of the bowl and spoon vegetables and broth over the top. The marrow adds a great flavor to this any remaining marrow left in shank bone can be spooned out and smeared on griddle bread. A great campfire dinner – even if you’re not camping!
Ingredients:
1 package Buffalo Shanks, rinsed & patted dry
2 tablespoons butter
2 tablespoons olive oil
¼ cup flour
1 teaspoon salt
1 tablespoon pepper
2 cloves garlic, chopped
2 teaspoons curry
1 teaspoon ginger
1 teaspoon turmeric
1 teaspoon cloves
½ teaspoon cinnamon
2 teaspoons salt
2 tablespoons black pepper
½ cup brandy
2 quarts buffalo stock or organic beef stock
4 red potatoes, chopped
4 carrots, chopped
2 leeks, chopped
4 celery stalks, chopped
½ cup parsley, chopped
1 lemon, juiced
1.) Mix flour, salt and pepper together and roll shanks in flour mixture and set aside.
2.) Place potjie or cast iron pot over medium hot coals (can also be done over burner), and add butter & oil and heat.
3.) Place floured shanks in oil and brown on both sides. Remove & set aside.
4.) Add onion, garlic, all the remaining spices and sauté for 4 minutes.
5.) Deglaze pan with brandy.
6.) Return shanks to pot and add stock. Cover and move pot to medium coals.
7.) Simmer for 2 hours, or until meat is tender.
8.) Add potatoes and continue cooking for an additional half hour.
9.) Add remaining vegetables and cook for another half hour or until vegetables are tender.
10.)Finish with parsley, lemon and season to taste if needed with salt & pepper.
Wine Pairing:
South African Pinotage – We tasted many Pinotages, and although they varied, it didn’t take long for it to become our preferred request. Most were plum colored, light fruit to the nose and medium bodied, making them very enjoyable with the variety of game dishes we consumed.