| Ingredients
2kg springbok shanks
2 onions, roughly chopped
3 carrots, roughly chopped
1 bunch of leeks, roughly chopped
200g sultanas
500g ready made puff pastry
100g flour
2 litres chicken stock
1 tbls thyme
6 cloves garlic, peeled and sliced
500ml red wine
100ml port
4 servings mash potato
2 punnets of tenderstem broccoli
1 tbls chopped parsley
300g tomato, chopped
Method
1) Season shanks and dust with flour. Seal shanks in a hot pan and deglaze with port and red wine.
2) Transfer shanks to a large pot and add onions, carrots, leeks and thyme. Cook over medium heat until the vegetables have browned nicely.
3) Add chicken stock and allow to simmer for 5-6 hours or until the meat is tender.
4) Remove the shanks from the pot and take the meat off the bone and cut into cubes. Strain the sauce. Add the cubed meat and sultanas to the sauce.
5) Preheat oven to 180°C. Cut the puff pastry into desired shape and bake for 10 minutes.
6) Blanch broccoli for 4 minutes in salted boiling water and refresh in iced water.
7) To serve, cut pastries in half and fill with springbok. Toss broccoli in a hot pan with butter and add parsley. Arrange next to the pie along with a spoon mash.
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