Poikje Braised lamb shanks with, lemon and parsley gremolata, borlotti bean, roasted garlic and thyme. These braised lamb shanks are super tender and swimming in scented red wine. This dish is a great way to explore the flavors of Africa.

Serves 5 people

Bush equipment:

Poikje and a stand to dangle it over an open camp fire

Ingredients

• 5 lamb shanks, trimmed
• 1/2 teaspoon  salt
• 1/4 teaspoon  black pepper
• 2 cups finely chopped carrot
• 1 cup finely chopped onion
• 1 cup finely chopped celery
• 1 cup dry red wine
• 1/2  cup  beef broth
• 1 1/2 teaspoons thyme
• 2 (14.5-ounce) cans diced tomatoes
• 2 bay leaves
• 1 cup borlotti beans soaked overnight.
• 4 bacon slices
• 4 garlic cloves, sliced
• zest of 2 lemons
• 1 bunch chopped fresh parsley
• 2 cloves crushed garlic
• 6 cloves roasted garlic
• 2 chopped anchovy fillets

Method:

1. Sprinkle lamb with salt and pepper. Heat the poikje over the camp fire. Add lamb; browning on all sides. Remove from poikje. 
2. Add the carrot, onion, bacon and celery to poikje; sauté them for 3 minutes, then Add wine. Bring to this to the boil and cook 5 minutes.
3.  Stir into broth, thyme, tomatoes, roasted garlic, and bay leaves. 
4. Return lamb to poikje (which will be very full). Cover, reduce the heat, and simmer for 2 hours or until lamb is very tender, turning lamb once. 
5. Remove lamb from poikje and bring the liquid to a boil, reducing till a thick sauce is achieved.
6. Sort and wash beans; place in a large saucepan oven. Cover with water to 2 inches above beans; bring to a boil, and cook for 1 hour. 
7. Drain the beans and add to the lamb sauce.
8. Just before serving stir in the parsley, lemon zest and anchovy fillet.

Tips/Pointers

Though this recipe specifies a poikje to cook the shanks, and heavy cast iron dish that can dangle over a camp fire will work.

Recipe from Safari Cuisine, a book by Andres Bifani