Serving: 6+
Preparation Time: 2+ Hours


›› 1.5 kg Lamb Shanks
›› Robertsons Atlantic Sea Salt and Freshly Ground Black Pepper
›› 1 Onion finely sliced
›› 15 ml Olive Oil
›› 15 ml Balsamic Vinegar
›› 5 ml Robertsons Crushed Garlic
›› 30 ml Robertsons Barbecue Spice
›› 3 Tomatoes peeled and diced
›› 500 ml Boiling Water
›› 500 g Baby Potatoes in jackets or peeled
›› 10 Baby Marrows sliced
›› 10 Patty Pans halved
›› 400 g Fresh Mushrooms halved or sliced
›› 30 – 45 ml Corn Flour mixed to a smooth paste with a little water


›› Season the shanks lightly with Robertsons Atlantic Sea Salt and Freshly Ground Pepper and brown a few at a time in a heated potjie pot until browned all over.
›› Remove the shanks and sauté the onion in a little olive oil until soft.
›› Add the vinegar and stir through. Then add all the spices and stir-fry lightly.
›› Add the tomatoes and mix through. Return the shanks to the pot, lower the heat, add boiling water and simmer for about 1 – 1 1/2 hours until the shanks are done.
›› Add the baby potatoes after simmering for half an hour. Simmer until the potatoes are almost soft and add the rest of the vegetables and heat until they’re just done but still crisp.
›› Add water if the potjie becomes too dry. Thicken with Cornflour before serving if desired.
›› Season with salt and pepper to taste and another sprinkle of balsamic vinegar if you like.