Lamb Shank Potjie aka Dutch oven

Made a Lamb shank potjie in my Cadac no 3 potjie pot. I cooked it for almost 7 hrs and it nearly fell of the bone . It was a very cold windy day so I had to shield the pot a little bit from the wind. Wind is a important element to consider when BBQ in Ireland or Europe. As it’s a lot cooler here than Africa. And because it’s currently winter in Ireland the outside temperature is also rather cold plus the the wind chill has to be taken into consideration . If you can shield yourself and your cooking from the windchill your winning! So a kettle type for wood , charcoal  or  gas lid type BBQ is recommended for these elements. Either will work and will stand you well for any other type of cooking/BBQ.

I served the Lamb Shank and vegetables broth on a bed of rice.

Lamb Shank — Slow cooked
olive oil
2*onions chopped up + 3 garlic cloves (saute a little before adding the lamb )
carrots, green runner beans,potato , tin chopped up tomatoes , Jerusalem Artichokes
Shallots ( small onions) , basil , rosemary ,oregano ,pepper, coriander , salt, 2* veg stock cubes, 500ml boiling water for stock ,desert spoon Worchestershire sauce  ,Bay leave, 2 desserts spoons of apricot jam as a substitute for 2 hands fulls of dried apricots., 250ml red + 250 ml white wine, or vermouth as a substitute for the rind of lemon and orange mixed with some more rosemary before serving .