Lamb Shank Potjie Recipe
By Danie Steytler

Traditional lamb shank potjie recipe by Danie Steytler paired with Steytler Pentagon wine.

©Mike Carelse
Lamb Shank Potjie Recipe by Danie Steytler.


canola oil 
6 onions, chopped 
1 whole bulb of garlic, crushed 
6 lamb shanks
Eikeboom Butchery @ Bottelary meat spice 
Alan's Butchery braai spice 
Flippen Lekka BBQ spice 
Ina Paannan's Chilli & Garlic seasoning 
1 green pepper, sliced 1 yellow pepper, sliced 
1 red pepper, sliced 
1 x 400 g tin chopped tomatoes 
2 x 400 g tins cherry tomatoes in tomato juice 
1 x 120 g tin tomato paste 
250 ml stock (Ina Paarman's concentrated liquid stock: lamb or beef flavour) 
750 ml red wine ('Kaapzicht Bin 3 Merlot Cabernet Sauvignon') 
2 shakes of white pepper 
6 carrots, sliced 
200 g celery, sliced 
2 x 250 g punnets white button mushrooms 
2 sprigs of fresh rosemary 
750 ml port ('Kaapzicht Cape Vintage') 


Serves 6

Prepare plenty of coals and keep a fire burning on the side for fresh coals. Heat a little oil in a o. 4 three-legged cast-iron pot on the coals. Soften the onions and garlic. Remove. Coat the Lamb shanks with the spices and brown them in the pot. Add the green, red and yellow peppers, onions, garlic, tomatoes, tomato paste, stock, wine, and white pepper. Maintain heat to allow for a slow boil (3½ to 4 hours) with the lid on. Give it a gentle stir every now and then to prevent burning/sticking to the bottom of the pot. 

Add the vegetables, starting with those that take longer to cook: carrots first, then celery and finally the mushrooms. Once all the vegetables are in, add the rosemary sprigs and the port. ('Don't forget to take a swig; it's one of my rules! It's a port fortified with our own potstill brandy distilled from our chenin by friend Edmund Gettle in Wellington.') Simmer with the lid on until the vegetables are soft (30-40 minutes). 

If there's too much liquid, spoon off some and thicken the remaining with a bit of cornflour. Serve with mashed potato and, if desired, some extra oven-roasted vegetables such as butternut, patty pans, courgettes (baby marrows) as well as red and yellow peppers. 

Wine Pairing

Steytler Pentagon 

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