Springbok Shanks

Preheat the oven to 170°C. Dust the shanks with seasoned flour. Add a splash of olive oil to a heavy based casserole pot and brown the shanks well. Set aside. In the same pot, add the butter and sauté the onion until translucent. Add the Lamb Rub, carrots, quince, celery and garlic and sauté for a few more minutes before adding the shanks. Pour in the red wine, port and stock and season well with salt and pepper. Bring to the boil before placing in the pre-heated oven, with a tightfitting lid for 2 hours. Gently roll out your pastry to 5ml thick and cut 6 circles using your serving bowls as a guide. Make a hole in the centre of each one. Put each shank into its own bowl and divide the sauce evenly. Cover each one with the pastry, allowing the shank bone to stick out of the middle of the pastry. Beat 2 eggs with a splash of milk or water and brush the top of the pastry. Place in
a preheated oven for 20mins or until the pastry if puffed up and golden brown. Serve immediately Serves 6