Recipe from Meat Mynie 

Preparation Time :  10 Minutes Cooking Time : 3 hrs 30 mins Serves : 4

Ingredients :

• 4 Springbok Shanks
• Fresh Chillies to taste
• 3 onions, chopped in 6 chunks
• 8 carrots –  chopped
• 1 celery stalk – chopped
• Bottle of red wine
• 1L Beef stock
• 2tbs Honey
• Bay leaves
• 4 sprigs fresh rosemary
• Salt and freshly ground black pepper

Method :

• Preheat the oven to 200°C.
• Season the shanks and place a large, oven-proof, casserole dish on medium-high heat.
• Brown the shanks in a little olive oil, turning until the exteriors are nicely caramelised, then remove from the casserole dish and set aside.
• Pour in some olive oil and add the onions, carrots and celery and season with a little salt and pepper. Saute for about 8 minutes, turning constantly, before removing from the heat.
• Push the shanks into the bottom of the dish under the veggies and add the remaining ingredients.
• Put the lid on the casserole dish and put it in the oven.
• Turn the oven down to 180°C and roast for 3 1/2 hours. Turn the shanks every hour and check that not too much liquid has evaporated – if too much liquid evaporates, just add another cup of water and continue cooking.
• Serve with couscous, Bulgar Wheat or Mash.