Red Wine Potjie with Cornbread Dumplings

Serves 6-8



1.5kg beef shanks/shin

3 tbsp flour

Salt and milled pepper

2 tbsp olive oil

2 tbsp butter

3 cloves garlic

1 onion, roughly chopped

1 cup red wine

2 cups beef stock

2 carrots chopped or 1 punnet baby carrots

1 punnet (250g) brown mushrooms

2 cans (410g each) Mexican flavoured tomatoes

2 bay leaves

8 thyme sprigs



1 cup cake flour

1 cup polenta or cornmeal

1/4 cup butter

3 tsp baking powder

1/2 tsp salt

2 eggs

2 tbsp sugar

3/4 cup buttermilk

freshly milled pepper

3 tbsp chopped spring onion



Toss the beef shanks in the flour and seasoning. Heat a large saucepan/pot and add the oil and butter. Brown the shanks in two batches until brown all over. Add the shanks back to the pot and add all the other ingredients. Bring to a simmer, turn the heat down low and pop a lid on. Leave to simmer for 2-2.5 hours or until the meat is tender. Remember to check on it every 30 minutes or so. Add extra stock if the potjie starts looking too dry. Season to taste.

For the dumplings, mix all the ingredients together well. Scoop 2-3 tbsp of the batter onto the surface of the potjie at the 2-hour mark. Cover with a lid and let the dumplings steam cook for the last 30 minutes or so. Serve with chopped fresh parsley.