Salt and pepper
⅓ cup (80ml) cake flour
1.5kg lamb or venison shanks
Olive oil, for frying
2 onions, chopped
2 cloves garlic, crushed and chopped
1 celery stick, diced
1 carrot, diced
4 whole cloves
1 tsp (5ml) ground nutmeg
4 whole pimento seeds
1 tsp (5ml) ground cinnamon
1 tsp (5ml) ground coriander
2 bay leaves
4 cups (1L) boiling water
1 packet (200g) bacon, chopped
6-8 brown mushrooms, chopped
1 cup (250ml) medium cream sherry
1 cup (250ml) thick cream
1 cup (225g) cold salted butter, diced
1⅔ cups (250g) self-raising flour
2 sprigs fresh rosemary, stripped and chopped
1 tsp (5ml) smoked Maldon sea salt
Season flour and dust meat.
Heat oil and brown meat on all sides.
Add half of the chopped onions and brown slightly.
Add garlic, celery and carrot and sauté for about 10 minutes.
Add spices, bay leaves and pepper.
Pour over boiling water, cover and simmer over a low heat until very tender, about 2 hours. Add more liquid if necessary.
Remove meat from stock (reserve some stock), cool and debone.
Heat more oil in a large oven-to-table dish.
Fry deboned meat together with bacon, mushrooms and remaining chopped onion for about 5 minutes.
Add sherry, bring to the boil, add cream and a dash of the reserved stock.
Cook uncovered in a preheated 180°C oven for about 30 minutes until sauce has reduced and thickened. Set aside.
Pulse all the ingredients together in a food processor until it resembles fresh breadcrumbs.
Sprinkle crumble over springbok stew.
Bake at 180°C for about 30 minutes until golden.