Ramaphosa's energy plan Webinar banner

We'd like our readers to start paying for Daily Maverick

More specifically, we'd like those who can afford to pay to start paying. What it comes down to is whether or not you value Daily Maverick. Think of us in terms of your daily cappuccino from your favourite coffee shop. It costs around R35. That’s R1,050 per month on frothy milk. Don’t get us wrong, we’re almost exclusively fuelled by coffee. BUT maybe R200 of that R1,050 could go to the journalism that’s fighting for the country?

We don’t dictate how much we’d like our readers to contribute. After all, how much you value our work is subjective (and frankly, every amount helps). At R200, you get it back in Uber Eats and ride vouchers every month, but that’s just a suggestion. A little less than a week’s worth of cappuccinos.

We can't survive on hope and our own determination. Our country is going to be considerably worse off if we don’t have a strong, sustainable news media. If you’re rejigging your budgets, and it comes to choosing between frothy milk and Daily Maverick, we hope you might reconsider that cappuccino.

We need your help. And we’re not ashamed to ask for it.

Our mission is to Defend Truth. Join Maverick Insider.

Support Daily Maverick→
Payment options

What’s cooking today: Lamb shanks potjie with ginger,...

TGIFOOD

TGIFOOD

What’s cooking today: Lamb shanks potjie with ginger, sage and orange

Sage, ginger and orange flavour this delicious lamb shanks potjie. (Photo: Tony Jackman)

Sage, ginger and orange make an interesting flavour combo for good ol’ lamb shanks cooked slowly for hours in a potjie on a hot summer’s day.

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]

Gallery

Comments - share your knowledge and experience

Please note you must be a Maverick Insider to comment. Sign up here or sign in if you are already an Insider.

Everybody has an opinion but not everyone has the knowledge and the experience to contribute meaningfully to a discussion. That’s what we want from our members. Help us learn with your expertise and insights on articles that we publish. We encourage different, respectful viewpoints to further our understanding of the world. View our comments policy here.

No Comments, yet

Please peer review 3 community comments before your comment can be posted