Lamb Shank & Potato potjie

Potjie No: 3
Serves: 6
Cooking Time: 1.5 hours
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1.5 kg lamb shanks
5 ml salt
5 ml black pepper
1 onion, finely sliced
15 ml olive oil
15 ml balsamic vinegar
5 ml lemon and herb spice
5 ml indian potjiekos spices
3 tomatoes, peeled and diced
50 ml boiling water or stock
500 g baby potatoes, in jackets or peeled
10 baby marrows, sliced
10 patty pans, halved
500 g fresh mushrooms, halved or sliced


  • Season the shanks lightly with salt and pepper and brown a few at a time in a heated 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.
  • Add all the spices and stir-fry lightly.
  • Add the tomatoes and mix through.
  • Return the shanks to the pot, lower the heat, add a little boiling water or stock and simmer 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.
  • Season with salt and pepper to taste and another sprinkle of balsamic vinegar if you like.
  • Serve with brown rice or parsley rice.
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