You will need
3 slices of neck of lamb
1 ½ kg venison shanks (springbok, impala etc.) cut into 6 cm long pieces
1 T (15 ml) Ina Paarman’s Garlic Pepper Seasoning
250 g streaky bacon, cut into 2 cm pieces
2 T (30 ml) canola oil
2 onions, chopped
1 t (5 ml) Ina Paarman’s Green Onion Seasoning
3 cloves garlic, finely sliced
6 anchovy fillets, cut up and mixed with their own oil
2 cups (500 ml) cubed butternut
250 g brown mushrooms, sliced
1 cup (250 ml) red wine e.g. merlot
2 cups (500 ml) water
2 x 25 g Ina Paarman’s Liquid Beef Stock
1 x 200 ml Ina Paarman’s Olive Oil & Rosemary Coat & Cook Sauce
2 T (30 ml) Ina Paarman’s Roast Onion Soup & Gravy Powder
5 – 6 potatoes, unpeeled and very thinly sliced
4 T (60 ml) softened butter
2 t (10 ml) Ina Paarman’s Potato Spice
Season and toss the meats with Garlic Pepper Seasoning. Leave to stand at room temperature while preparing the rest of the pot.
Use a flat bottom cast iron pot (No. 6).
Stir-fry the bacon in the oil until crispy. Spoon bacon out and keep on one side.
Brown the onions, pre-seasoned with Green Onion Seasoning, in the remaining oil and bacon drippings. Add garlic, anchovy fillets (with their oil) and butternut.
Stir-fry for ± 3 – 5 minutes. Add the mushrooms and cook for another 3 minutes. Spoon out of the pot.
Add a little more oil and brown the meat lightly. Spoon out the meat.
Add the wine and boil it fast to reduce by half. Add water, Liquid Beef Stock, Olive Oil & Rosemary Coat & Cook Sauce and Roast Onion Gravy Powder. Stir and bring to the boil.
Return only the meat to the pot, cover and cook very slowly over the coals for ± 3 hours. Remove lid, add the reserved vegetables and sprinkle over the bacon.
Cover the top of the pot with well rinsed overlapping slices of potato. Dot the butter, flavoured with Potato Spice over the potatoes.
Cover with lid. Place over a slow fire, but heap lots of extra coals on the lid every now and again. Cook for a further 30 – 40 minutes.