Lamb potjie with green veggies

Serves 6

Preparation time 20 minutes

Cooking time 2 hours, 30 minutes

You need

• 2 tablespoons olive oil

• 1,5 kg lamb shank or neck slices

• 1 big onion, in wedges

• about 12 baby carrots

• ¼ glass white wine

• salt and pepper, to taste

• 3 cloves of garlic, finely chopped

• 2 bay leaves

• few sprigs of thyme

• 1 tablespoon flour

• 2 cups vegetable stock

• 1 cup peas (fresh or frozen)

• 200 g green beans, halved

• grated zest of 1 lemon

Here’s how

1 Heat the oil in a heavy-bottomed pot and fry the meat until brown. Remove the meat, retain the fat in the pot, and sauté the onion and carrots until glossy. Add the wine and use a wooden spatula to deglaze the pot.

2 Return the meat to the pot and season with salt, pepper and your favourite meat spices. Add the garlic, herbs and flour, followed by the stock. Cover the pot with the lid and simmer over the coals for about 2 hours – put a few coals on top of the lid. (You can also simmer the pot in a preheated oven at 160° C.)

3 Remove the lid, add the peas and beans and reduce the liquid until the vegetables are cooked and the sauce has reached your preferred thickness. Add lemon zest to taste and serve with your favourite starch. For a fresh taste, scatter mint leaves on top.