Johan du Preez, aka Panda, is a familiar face in the nursery world.  He is a nursery specialist for seed supplier Starke Ayres, but also happens to be a qualified chef.  By giving demonstrations and talks at nurseries and garden clubs, he has combined both of his passions – gardening and food.  His talks are thoroughly entertaining as he explains how to sow herbs and veggies from seed, and then cook with the freshest of ingredients.  He shares his favourite potjiekos recipe with us.

Lamb Shank Potjie

Use a number 3 potjie pot for this recipe.

1kg lamb shank, cut into pieces

15ml cooking oil

250g onions sliced

Salt and Pepper to Taste

500ml beef stock, warmed

500g potatoes, peeled and cut into slices

250g young baby marrows and small mushrooms (if big, cut into slices)

4 Spring onions, chopped

250g baby corn

250g patty pans

3 baby butternuts

250g bite-size peppers

250g tomatoes, skinned and chopped

5ml origanum

Pinch of ground cloves

1ml paprika

15ml Fresh rosemary, chopped

2 bottles of Knorr Honey and Mustard sauce

Brown the lamb shanks in warm cooking oil.  Add the onions and stir.  Season with salt and pepper.  Add the warm beef stock to the lamb shanks.  Add the vegetables on top of the meat in the following order:  First the potatoes, then the baby marrows, baby corn, butternut, patty pans, bite-size peppers, mushrooms and spring onions.  Add the chopped tomatoes on top of the vegetables.  Sprinkle the Origanum, cloves, paprika and rosemary over the top.  Cover the pot and cook for 1,5hours, or until the meat and the vegetables are almost done.  Add the two bottles of Knorr Honey and Mustard Sauce.  Cover the pot and cook for a further half hour.  Don’t stir too much.  Serves 4 – 6 people.