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| THE LIGHTHOUSE |
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you are here: Recipes | Springbok shanks stew |
Springbok shanks stew
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Springbok shanks stew
RECIPE BY AMOR ENGELBRECHT
With cold weather having set in for the next few months we felt we would share a true comfort food dish that is warm, delicious, wholesome and proudly South African!
South Africans love their springbok. And for good reason – it contains 54 percent of the calories found in beef, has five times less saturated fat and 80 percent of the cholesterol, and it’s free of hormones and growth stimulants.
Although springbok is generally not sold at the large supermarket chains, a butcher will either stock this game meat, or be prepared to order it specially for you.
(serves 4-6)
150g pork belly, cubed
3 smoked pork sausages, sliced
1.5kg springbok shanks
2 onions, chopped
4 garlic cloves, chopped
1T chopped parsley
2 sprigs thyme
2 bay leaves
2T lemon juice
zest of one lemon, grated
200ml red wine
300ml chicken stock
250ml crème fraiche or cream
extra chopped Italian parsley, to garnish
Heat oil in a casserole and brown the pork belly and pork sausages, then remove. In the same oil, adding more if needed, brown the springbok shanks well on all sides. Remove and sauté the onion and garlic in the same oil until soft and golden. Spoon the pork and shanks back into the casserole and add the parsley, thyme, bay leaves, lemon juice and zest as well as the red wine and stock. Season with salt and pepper and simmer for 2½-3 hours (depending on the size of the shanks), adding more stock if needed (or bake at 160ºC for the same amount of time). The shanks must be soft and falling off the bone.
To serve, remove the shanks from the sauce and reduce the sauce in the casserole until thickened to your liking. Fold through the crème fraiche or cream, return the shanks to the sauce and sprinkle with extra chopped Italian parsley.
Serve in the pot with mashed potatoes and steamed greens on the side.
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| WEDDING INSPIRATION |
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