4 to 5 Warthog shanks, cut in half
1 onion, roughly cut
3 Garlic cloves
2 carrots peeled and roughly cut
1 bunch of celery, roughly cut
1 cup flour
3 whole chilli
+- bottle of red wine
3 cups chicken stock
1 Butternut, cut into cubes
3 Courgettes, cut into cubes
1 cup frozen peas
Half cup cranberries
Half cup dried apricots
In a potjie, fry the celery, carrots, onion, garlic, thyme for few minutes, then add smoked paprika and sage.
Add tomato paste, 2 spoons and allow to cook off.
Add bottle of wine – cook off alcohol
Dust shank portions in a mi of flour, S&P and brown each on individually in a pan with hot oil.
Once browned, add to potjie once the alcohol has cooked off.
Add stock and allow to simmer for 3 hours.
After 3 hours, add your butternut and taste for seasoning.
When there’s about 5 minutes to go, add your courgettes and let simmer for 2 minutes.
Finally, add your peas, cranberries and dried apricots and leave until ready to serve.