When winter arrives and the wind begins to rattle the windows, there is immense comfort in a pot that bubbles quietly in the kitchen for hours. The whole house fills with a rich, welcoming aroma that lets everyone know a comforting meal is on the way. This Alvi's Drift Springbok shank recipe is dedicated to those slower days when you can let time do the work for you.
You do not need intricate chef skills or fancy equipment to get this right. Once your prep is done and everything is tucked into a heavy roasting dish, the oven handles the rest while the meat cooks down to perfect tenderness. It is an excellent centerpiece for a long Sunday family gathering, a quiet dinner by the fireside, or an occasion where you want to serve something memorable without any fuss.
For home cooks searching for the ultimate slow-braised Springbok recipe, this combination delivers deep, grounded flavours. The shanks are thoroughly browned first to develop a rich base, then braised in a deep liquid of red wine, stock, orange juice, honey, and rosemary. The wine provides incredible depth to the gravy, the citrus adds warmth, and the rosemary keeps the profile familiar and rustic.
What makes this South African game meat braise unique is the bright citrus herb dressing spooned over the meat right at the table. Mixing together fresh orange zest, juice, finely chopped parsley, garlic, and olive oil creates a brilliant contrast. This cold, vibrant splash cuts straight through the intense, savoury richness of the meat and enlivens every single forkful.
A slow-cooked meal of this caliber finds its perfect partner in a robust red wine. Alvi's Drift 221 Pinotage food pairing is an intuitive match here. It has the dark fruit profile and structural presence required to stand up to venison. Its earthy qualities connect naturally with the wild rosemary and the sticky, caramelized bits at the edges of the pan.
It is a brilliant special occasion game recipe that hosts can present with total confidence, serving up a true South African comfort food and wine pairing that feeds the soul.
Junel’s Slow-Braised Springbok Shanks
Serves 6
Prep Time: 20 minutes
Cooking Time: 3 hours
Total Time: 3 hours 20 minutes
Equipment Note: You will need a large, heavy frying pan for browning and a deep roasting dish or ovenproof casserole pot with a tight-fitting lid (or heavy-duty foil).
Ingredients
6 springbok shanks, trimmed
Salt and freshly ground black pepper
2 tbsp extra virgin olive oil
1 onion, halved
2 carrots, roughly sliced
3 celery ribs, roughly sliced
½ head of garlic
2 tbsp tomato paste
2 cups dry red wine
2 cups beef or chicken stock
Strip of peel from 1 orange
1 cup fresh orange juice
¼ cup honey
2 tbsp vinegar
4 sprigs of fresh rosemary
For the Citrus Herb Dressing:
Zest and juice of 1 orange
A large handful of fresh parsley, finely chopped
1 small garlic clove, minced
2 tbsp extra virgin olive oil
Salt and black pepper to taste
Method
1. Brown the Shanks: Preheat your oven to 160°C. Season the shanks well with salt and pepper. Heat the olive oil in your frying pan over a high heat and sear the shanks thoroughly until browned on all sides, then transfer them to your roasting dish.
2. Create the Braising Liquid: In the same pan, cook the onion, carrots, celery, and garlic until golden. Stir in the tomato paste, then pour in the red wine, letting it simmer for two minutes while scraping up the pan flavours. Add the stock, orange peel, orange juice, honey, vinegar, and rosemary sprigs.
3. The Long Bake: Bring the liquid to a simmer, pour it over the shanks in the roasting dish, and cover tightly with the lid or foil. Bake for 2 and a half hours until the meat is completely tender.
4. Crisp and Reduce: Remove the cover, turn the oven up to 220°C, and cook for an additional 30 minutes to brown the tops of the shanks and reduce the sauce slightly.
5. Prepare the Dressing: Mix the orange zest, juice, chopped parsley, minced garlic, and olive oil in a small bowl, seasoning lightly with salt and pepper.
6. Serve: Arrange the shanks on a deep platter, spoon over the rich pan gravy, and top with the cold citrus dressing just before serving next to glasses of 221 Pinotage.
If you want to find more Alvi's Drift recipe inspiration and wine pairings, click here.
