LAMB SHANK POTJIE WITH COUSCOUS

Ingredients

4 whole lamb shanks

Salt and freshly ground black pepper to taste

5ml ground dhania ( coriander)

10ml freshly chopped red chilli

5ml freshly chopped rosemary

5ml oregano

15ml cake flour

15ml olive oil

1 clove crushed garlic

1 large carrot sliced

6 stalks celery, finely sliced

2 onions chopped

30ml balsamic vinegar

2 cans ( 400g each) whole peeled tomatoes

a handful of basil shredded

METHOD

Season the lamb shanks with salt and freshly ground black pepper. Mix the dhania , chilli, rosemary and oregano. Roll the lamb shanks in the mixture , pressing it firmly onto the meat.Dust the shanks with flour. Heat the oil in the potjie and brown the shanks evenly over medium heat.

Remove from the pot and set aside. Add the garlic, carrot, celery, onions and a punch of salt to the potjie, cover and leave the vegetables to sweat until tender. Add the balsamic vinegar and bring the mixture to the boil, simmering until the liquid is syrupy.

Return the meat to the pot . Heat until sauce comes to a boil. Cover and allow to simmer slowly for about 1 1/2 hours. Remove the lid and simmer for another 30 minutes, so that a full flavoured sauce is formed. Skim off fat that may have formed. Salt and freshly ground pepper may be added if necessary.

COUSCOUS

Prepare 350ml couscous according to instructions on packet. Add 15ml oil and finely crushed chillies according to taste. Season with paprika, ground jeera (cumin) and ground ginger to taste.

Gently stir with fork. Microwave for 2 minutes at 100% power (high) and fluff with a fork to separate. Add fresh dhania leaves and a knob of butter.

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