Springbok shanks are a delicacy for those with a little patience. The meat needs to be cooked until tender, either in a pressure pot or a slow cooker. Cook with some red wine, rosemary, onions, garlic, salt and pepper. When tender remove from the pot and place on an open tray. Spray with a little vegetable oil, sprinkle with coarse salt and cover with sprigs of rosemary. Roast at a high heat until brown. The meat should fall off the bone, have a rich smooth texture and a deeply satisfying taste. As an ideal winter dish, this can be served with mashed potato, creamed spinach and roasted carrots.
