Ordinarily, I would have made this dish in my Tagine pot, but unfortunately I couldn't fit everything in today, so instead I have used an ordinary roasting pan covered in foil.
I have used 1.2kg of impala shanks here, but you could just as well use lamb shanks or another kind of venison in its place.
Leave the meat out for a couple of hours so that it can get to room temperature. Cooking meat from cold will often make it tough.
In a frying pan, heat a little olive oil. Brown the shanks on all sides.
Remove the shanks and place them in your oven dish.
Then, add a little more olive oil and fry up one sliced onion until browned. Add the cooked onion to the shanks. Together with this, add the following:
One butternut squash, cut into chunks (approximately 500g)
Two sweet potatoes cut into chunks
A handful of pitted prunes
A 400g tin of Italian tomatoes
125ml red wine
350ml mutton stock
1 tablespoon cinnamon powder
1 tablespoon turmeric
1 tablespoon ground ginger
1 tablespoon dried rosemary
2 cloves of garlic, crushed
Sea salt to taste
Cover the dish with foil, and roast slowly in your oven at 160'C for about two hours. After two hours, remove the foil and roast for a further 30 minutes to allow the meat to brown a little more.
This meal goes beautifully with cauliflower rice and a great bottle of Cabernet Sauvignon.
