Shank Potjie

INGREDIENTS

• 6 small shanks
• 500 ml Quick Mix Portuguese Peri Peri Marinade ( 752073-K)
• 30 ml olive oil
• 2 onions, chopped
• 3 cloves garlic, chopped
• 3 cm piece of ginger, chopped
• 1 celery stick, chopped
• 10 baby carrots
• 1 x 400g can whole peeled tomatoes
• 250 g butternut, cut into chunks
• 4 medium zucchini, sliced
• 500 g baby potatoes
• 1 bouquet garni

METHOD

1. Marinate the shanks in the Quick Mix Portuguese Peri Peri Marinade.
2. Place a potjie over the fire. Heat the olive oil. Lift the shanks out of the marinade (discard leftover marinade), place in the pot and fry for 5 minutes or until browned on all sides. Remove from the pot and set aside.
3. Add the onions, garlic and ginger, fry for 2 minutes or until softened.
4. Add the celery sticks and baby carrots, fry another 2 minutes.
5. Add the shanks and season with salt and ground pepper. Add the tomatoes and bouquet garni.
6. Place the potjie over warm coals, and leave to simmer for 1 hour.
7. Add the butternut, zucchini and potatoes, leave to simmer for another 1 hour - 2 hours or until the shanks are tender. Serve with fresh bread.