4 lamb shanks, sawn into slices (leg and shoulder)
15 ml cooking oil
2 large onions, sliced
Salt and freshly ground black pepper to taste
500 ml meat stock
4 large carrots, sliced
4 large potatoes, cubed
500 ml fresh or frozen peas
500 ml uncooked rice
Heat oil in potjie and brown meat a few pieces at a time.
Remove and set aside.
Add onion and sauté until transparent.
Meanwhile season the meat with salt and pepper.
Make sure you use enough seasoning to take into account the vegetables and rice, which are added later.
Add heated stock, cover with lid and simmer for 45 – 60 minutes or until meat is almost tender.
Add carrots and simmer for another 10 minutes, then add potatoes and simmer for 5 minutes.
Finally add peas and rice, ensuring that rice is covered with liquid.
Replace lid after each addition.
Simmer very slowly for 20 minutes or until rice is cooked.