Ingredients

1 Tbsp Butter
800 g Pork shanks
1 Tbsp Seven Colours Grill Seasoning^™
1 Onion, chopped
1 tsp minced Garlic
1 tsp Turmeric
½ tsp dried Rosemary
½ tsp dried Thyme
1 tsp Chili flakes
1 tsp Curry powder (optional)
1 Tbsp Tomato paste
1 Beef stock cube
500 ml Water
1 tin Chakalaka
Fresh parsley

Method

In a large casserole pot, melt butter over a medium high heat. Add pork shanks and season with 1 tsp of Seven Colours Grill Seasoning^™.
Sear the pork shanks on both sides until golden brown. Remove and set aside.
To the same pot, add onion, garlic, turmeric, dried rosemary and thyme, chilli flakes, curry powder, remainder Seven Colours Grill Seasoning^™, tomato paste and beef stock cube.
Cook until the onion is translucent.
Deglaze the pot with boiling water, stir and scrape any stuck bits from the bottom of the pot to loosen.
Return shanks to the pot, cover with a lid and cook for 30-40 minutes or until the pork is tender.
Add chakalaka and simmer for 3 minutes.
Garnish with fresh parsley.

Serve with pap or samp.