Ingredients

• 6 lamb shanks
• ¼ cup all-purpose flour
• Sea salt and black pepper, to taste
• ½ teaspoon dried oregano
• 2 tablespoons olive oil
• ¾ cup chopped onion
• ¾ cup chopped celery
• ¾ cup chopped carrot
• 1 clove garlic, chopped
• ¼ teaspoon dried thyme
• ¾ cup dry red wine
• ¾ cup beef stock

Instructions

1. Preheat oven to 180°F (350°F).
2. Combine flour, salt, pepper, and oregano in a small bowl; dip shanks into mixture to coat.
3. Heat oil in a large oven-safe skillet over medium-high; add lamb and brown on all sides, turning occasionally, about 8 minutes. Add onion, celery, carrot, garlic, and thyme; cook until softened, stirring, about 4 minutes.
4. Add wine and stock to skillet; bring to a boil over high heat. Transfer to oven. Cook until meat is tender, about 90 minutes.
5. Serve warm.

Ingredients

• 4 onions - two chopped and two quartered.
• 3tbs mixed chopped herbs (fresh (thyme, rosemary, parsley, oregano), dried (Robertson's))
• Olive oil for frying meat and onions
• 3 large carrots, chopped
• 1 large butternut (1/4 chopped into small blocks, about 1cm X 1cm, the rest chopped big).
• 1/3 - 1/4 of a bottle of red wine (the better the wine the better the potjie)
• 8pcs braai lamb chops, or 8pcs of lamb neck or a mixture of both
• 2 heads of broccoli
• 2 tins of tomato and onion mix
• 2 handfuls of baby potatoes
• Black pepper
• Salt

Instructions

1. Heat up the pot - quite hot, as you need to fry the chopped onions and brown the meat.
2. Put in some olive oil, fry the chopped onions till they start going translucent.
3. Put the meat it and brown, add some black pepper and salt.
4. Put in the potatoes, carrots, small chopped butternut, cans of tomato and onion, mixed herbs and the wine.
5. Turn down the heat to that the pot is simmering slowly.
6. Cook for at least an hour, preferably two.
7. Half an hour from eating time, add the big butternut.
8. 10 min from eating time add the broccoli

Notes

Ingredients

• 1.3 kg oxtails with separated joints
• Salt and pepper
• Olive oil
• 1 medium yellow onion, chopped
• 1 celery rib, chopped
• 1 large carrot, chopped
• 2 cups stock (chicken or beef)*
• 2 cups of red wine
• 3 whole cloves garlic, peel still on
• One bay leaf
• Pinch of thyme
• Parsley
• 2 carrots, cut into 1-inch segments, large pieces also cut lengthwise
• 2 parsnips, cut into 1-inch segments, large pieces also cut lengthwise
• 2 turnips, cut into 1-inch pieces
• Olive oil
• Salt and pepper
• *If cooking gluten-free use homemade stock or gluten-free packaged stock.

Instructions

1. Preheat oven to 350 degrees F.
2. Pat dry oxtail with paper towels. Sprinkle oxtail all over with salt and pepper. Heat 1 tablespoon of olive oil on medium to medium high heat in a 6-quart Dutch oven.

3. Working in batches, and not crowding the pan, sear the oxtail in hot pan on all sides until golden brown. Use tongs to remove oxtail to a plate, setting aside.

4. Add the chopped onion, carrot, and celery to the pan. Cook for a few minutes until onions are translucent. Add the oxtail back to the pan. Add the whole garlic cloves, the stock and wine. Add bay leaf, thyme, and half a teaspoon of salt.

5. Bring to simmer. Reduce heat to low. Cover and cook for 3 hours, until meat is fork tender.

6. One hour before the meat is done toss carrots, parsnips, and turnips in olive oil in a roasting pan. Sprinkle well with salt and pepper. Roast vegetables for 1 hour, or until lightly browned and cooked through.

7. When meat is tender, remove oxtail from the cooking liquid. Either skim the fat off the top with a spoon, use a fat separator to remove the fat, or chill the cooking liquid for several hours so that the fat solidifies, making it easier to remove. If you are making ahead, at this point you can just put the stew in the refrigerator (let come to room temp first), with the oxtail still in it, and let it chill over night. The next day, scrape off the fat, reheat and then remove the meat from the dish.
8. Pour the cooking liquid through a mesh strainer into a bowl, using a rubber spatula to press against the vegetable solids caught in the strainer.

9. Discard the solids. Return the liquid to the pan and simmer until reduced by half. Then add back in the oxtail, and add the roasted vegetables to the pan. Heat on low heat for half an hour for the flavours to meld. Add some chopped parsley before serving.