Ryan`s Braised Springbok Shank

We attended Cook Franschhoek for the first time this year and were fortunate enough to meet chef Ryan Smith, owner of one of Franschhoek’s top restaurants, Ryan’s Kitchen. Ryan shared the secret behind cooking with wine and demonstrated exactly how to prepare and make the most delicious braised springbok shank with red wine.

Ingredients

6 Springbok Shanks
Red Wine – and a lot of it
Port – again, don’t be shy
Carrots, onions, leeks, celery, garlic, thyme, bay leafs (Mirepoix)
Cinnamon stick, clove anis star
Veal stock
Red wine vinegar
Brown sugar
Salt
Pepper
Oil for frying

Method

Cut the mirepoix into appropriate size. Make sure that you don’t cut it to small.
Place in a container with your springbok shanks as well as cinnamon, anis star and clove.
Cover completely with port and red wine and refrigerate overnight.
Remove the shanks from marinade. Strain the alcohol from the vegetables ready for use later.
Heat some oil in a suitable pot, season the meat with salt and pepper and start to brown in the hot oil.
Once well coloured remove from the pot onto tray and add the vegetables to the pot and start to sweat. Return shanks to the pot along with the vegetables and spices and the cover with the retained marinade liquor. Add more red wine and port if required.
Add some veal stock and/or water.
Cover with a lid or foil and slowly cook for approx 2-3 hours until meat is soft. Carefully remove the shanks onto a tray and strain the liquid from the vegetables. Return the liquid to the stove and add more veal jus if required and start reducing.
If you are looking for a sharper and slightly sweeter finish to your sauce make a reduction with your red wine vinegar and brown sugar and then add to your reducing sauce
Once you have required your desired consistency for your sauce, strain through a fine strainer and coat your shanks.

Top Tips:

Don’t be shy with the wine. Use something inexpensive and a lot of it, not just a cup.
Be careful not to overcook the shanks, else it will fall apart completely.
Use a good stock.

Suggested Wine: Anthonij Rupert Optima 2008

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