Slowly Braised Springbok Shank with Root Vegetable Mash and Red Wine Gravy

Ingredients for Springbok Shank

1btl  red wine
4 Springbok shanks
2 large onions
2 large carrots
1 celery stick
2 large leeks
3 bay leaves
30 black peppercorns
1l chopped tomatoes
100ml balsamic vinegar
1l water

Note, if the wine’s not good enough to drink, it’s not good enough to cook with.

Method for Springbok Shank

1. Add all ingredients together in a  large dish and marinate overnight.
2. Put in oven at 140’C and braise for about 6 hours, checking regularly
3. Meat is ready when it is very loose on the bone, almost falling off
4. Remove from oven, and let cool down
5. When cold, remove the shanks from the dish
6. Blend the remaining ingredients in dish
7. If gravy is too runny, cook it down to desired thickness
8. Season to taste and serve with shanks (heated up in oven)

Ingredients for Root mash

500g carrots
500g sweet potato
500g parsnips
500g turnips
500g celeriac
500g butternut
100g thyme
500g butter

1. Chop all ingredients roughly.
2. Place butter in pot on medium heat until sizzling and add ingredients
3. Cook, stirring constantly
4. Don’t add any liquid. (if necessary add more butter)
5. Dish is ready when the vegetables start breaking up.