Home
Recipes
sweet potatoes

Beef recipes

T-bone steak with buttermilk sauce and chakalaka

20 minutes

Coconut recipes

Thai sweet potato curry with coconut and coriander

10 minutes

Chickpea recipes

Coconut smashed chickpeas with sweet potato skins

15 minutes

Lamb recipes

Barbeque-spiced grilled lamb chops

35 minutes

Fish recipes

Giant cheesy fish cakes with pistachio pesto

20 minutes

Soup recipes

Braised butternut with sweet potato bake

40 minutes

Chip recipes

Coffee-rubbed rib-eye with mushroom sauce

20 minutes

Butternut recipes

Cocoa riblets with vegetable chips

40 minutes

Cooking with

Hogget shanks

By Paul Duncan

Serves 12

Difficulty Easy

Prep Time 30 minutes

Cooking Time 3 hours

Ingredients

Sunflower oil, for browning
12 hogget shanks
3 onions, roughly chopped
6 large carrots, roughly chopped
3 bay leaves
12-16 dried figs
1 celery stick, chopped
1 garlic head
2 rosemary sprigs
10 black peppercorns
1 t sea salt
500 ml Port
2 l beef stock
Sweet potato mash, for serving
Chutney, for serving

Method

Preheat the oven to 150°C. Heat the oil in a large casserole dish and brown the shanks. Surround with the onion, carrot, bay leaves, figs, celery, garlic, rosemary, peppercorns and salt. Pour over the Port and reduce the liquid by half.

Add the stock, making sure all the vegetables are covered. Cover and heat to just under boiling point, then transfer to the oven.

Cook slowly for 3 hours, checking after 2 hours; cooking time to make sure the dish does not dry out.

Serve with sweet potato mash and chutney.

Discover more slow roast recipes here.

Honey-and-strawberry parfait with mint salsa

Yorkshire puddings

Mac-and-cheese potjie

T-bone steak with buttermilk sauce and chakalaka

Thai sweet potato curry with coconut and coriander

Coconut smashed chickpeas with sweet potato skins

Barbeque-spiced grilled lamb chops

Giant cheesy fish cakes with pistachio pesto

Spinach and sweet potato soup

Potato aloo sarmies

Roast sweet potatoes

Braised butternut with sweet potato bake

Coffee-rubbed rib-eye with mushroom sauce

Cocoa riblets with vegetable chips

Hogget shanks

Hogget shanks

Ingredients

Method