Ingredients

2 Tbsp olive oil

2 to 4 lamb shanks depending on your needs

Juice and peel of 1 orange

3 cm piece of ginger, peeled and grated

6 to 8 sage leaves

500 ml chicken stock or vegetable stock

Salt and pepper to taste

Method

Place hot coals beneath the potjie and when it is hot add the oil. When it is hot, brown the shanks one at a time, all over, then add all the browned shanks, the grated ginger, orange peel, and sage leaves, and leave, covered, to cook while you prepare the stock.

Squeeze the juice of an orange into a measuring jug, then add stock to make up 500 ml altogether.

Pour this into the potjie, turn the contents over a few times so that everything is evenly distributed, then cover and place more hot coals beneath the potjie and a few on the lid.

Keep the coals regular throughout the cooking time of between 2 and 3 hours. DM/TGIFood

Our Thank God It’s Food newsletter is sent to subscribers every Friday at 6pm, and published on the TGIFood platform on Daily Maverick. It’s all about great reads on the themes of food and life. Subscribe here.

Send your recipes to [email protected] with a hi-resolution horizontal (landscape) photo.

To enquire about Tony Jackman’s book, foodSTUFF (Human & Rousseau) please email him at [email protected]