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Lamb Shank for Potjiekos
Lamb Shank for Potjiekos
Dorper cross lamb shank cut and portioned for potjiekos. The lower leg is where the meat is finest grained and richest in connective tissue, which is exactly what a long cook over coals needs.
A South African potjie takes hours, and shank is the cut built for it. The bone releases marrow and gelatine into the pot as it goes, thickening the sauce on its own.
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Frequently Asked Questions
What is potjiekos?
Potjiekos is a South African stew cooked slowly in a three legged cast iron pot over coals. The layers are not stirred, and the long low cook is what turns tougher cuts tender.
Why is lamb shank the cut for a potjie?
Shank comes from the lower leg, where the connective tissue is heaviest. Hours over low coals turn that tissue into gelatine, which softens the meat and thickens the pot without anything added.
Can I cook this in the oven instead of a potjie?
Yes. The cut needs slow gentle heat, and a covered dish in a low oven does the same job as coals. Give it two to three hours and keep enough liquid in the pot.