Springbok shanks with dates is a great meat dish that’s full of flavour and deliciously tender. Springbok is a light and lean meat that’s made sweeter and zestier with dried dates and white wine. The addition of spices, chickpeas and tomatoes give this delectable meat dish even more flavour dimension, making it great for dinner party or entertaining.
Springbok shanks with dates
- 4 springbok shanks
- salt and freshly ground black pepper, to taste
- cumin and cinnamon, to taste
- flour, for dusting
- 2 onions, roughly chopped
- 2 garlic cloves, crushed
- 180ml white wine
- 4 tomatoes, blanched, seeded, skinned and chopped
- 6 dried dates, whole
- 250ml (1 cup) lamb or chicken stock
- a splash of olive oil
- 45ml (3 tbsp) honey
- 1 x 400g tin chickpeas, drained and rinsed, to serve
Preheat the oven to 180°C.
Heat the oil in a large frying pan and season the springbok shanks with salt, pepper, cumin, cinnamon and flour.
Brown the springbok shanks, pour off the excess fat and add the onions to the frying pan.
Return the shanks to the pan and add all the remaining ingredients.
Bring slowly to the boil and then transfer everything to a casserole dish.
Place a tight-fitting lid over the top and cook in a slow oven until tender, about 2½ hours.
If desired, the sauce may be cooked down for a thicker consistency.
Serve warm with chickpeas.
To drink: A fruity Pinotage with spicy notes pairs well with savoury dishes that are studded with fruit oil, for frying.