Category Archives: Roasting

Garlic Herb Butter Roast Chicken

Garlic Herb Butter Roast Chicken | Best Duty Recipes


  • 2kg Whole chicken
  • ¼ cup Unsalted butter, melted
  • 3 tbsp. Olive oil
  • ¼ cup White wine, use a dry wine like a Sauvignon blanc/ Chardonnay/ Chenin Blanc
  • 1 Lemon, halved
  • Salt and freshly ground pepper, to season
  • 2 tbsp. Freshly chopped parsley
  • 4 Garlic cloves, minced
  • 1 Garlic head, roughly peeled and cut in half horizontally through the middle crosswise
  • 3 Fresh whole rosemary sprigs
  • Kitchen String

Tbsp = Tablespoon


  1. Preheat your oven to 220°C
  2. Place the chicken on a large flat tray and gently pour olive oil, melted butter, wine and the juice of half a lemon over the chicken, under the skin and inside the cavity. Season the chicken with salt and pepper on the outside and inside the cavity. Sprinkle parsley over.
  3. Getting your hands dirty: Using gloves, rub the minced garlic over the chicken and under the skin.
  4. Stuffing: Stuff the garlic head into the chicken cavity along with the rosemary sprigs and the squeezed lemon half. Gently tie the chicken legs together with a kitchen string.
  5. Lightly grease your Best Duty No.10 Bake Pot or place foil at the bottom. Gently place the stuffed chicken, breast-side up, into the Bake Pot and allow to roast for 1 hour and 20 minutes. Baste half way through the cooking time at around 40 minutes, until juices run clear when chicken thigh is pierced with a skewer.
  6. Repeat the basting process and leave to broil for a further 3 minutes, until golden brown.
  7. Using oven mitts, carefully remove the bake pot from the oven, cover with foil and allow to stand for 10 minutes before serving.
  8. Drain the juices from the bake pot into a sauce pan/gravy pot and drizzle over the chicken and serve with remaining lemon half cut into wedges or slices. Enjoy!

Slow Cooked Lamb Shank in Red Wine Marinade

Slow cooked Lamb Shank in Red Wine Marinade


  • 4 Lamb shanks , around 350g
  • ½ tsp. Kosher salt
  • 1 tsp. Black pepper
  • 3 tbsp. Olive oil
  • 3 Garlic cloves , minced finely
  • 2 tbsp. Tomato paste
  • 4 Cups Beef stock/broth, low sodium
  • 1 Cup water

Red Wine Marinade:

  • 1 Small onion , diced finely
  • 1 Small carrot , diced finely
  • 1 Celery stem , diced finely
  • 3 Cups Pinot Noir Red Wine or other dry red wine
  • 5 Sprigs of thyme, preferably tied together
  • 2 Sub dried bay leaves

Sauce Thickener:

  • 6 tsp. Cornflour or cornstarch
  • 2 tbsp. Water
  • 2 tbsp. Unsalted butter, sliced into 1cm cubes

To Serve:

  • Mashed Potato
  • Fresh parsley or thyme leaves, finely chopped




  1. Marinate for 24 hrs – In a bowl, add all the ingredients for the Red Wine Marinade, along with the lamb shanks.

    Tip:Ensure you arrange the shanks as best you can so the meat is submerged in the wine marinade. Cover the bowl with cling paper and leave to marinate in the fridge for 24 hours.

  2. After 24hours, remove the shanks from the refrigerator and preheat the oven to 180°C.
  3. Strain the wine – Reduce the wine by straining it into a large saucepan (leave the shanks, veg & herbs in bowl). Bring the saucepan to a rapid simmer over medium-high, then reduce simmer for 15 minutes until the wine is reduced by half.
  4. Sear the lamb shanks – Using paper towels, gently pat the shanks dry and season with salt and pepper. In your Best Duty No.3 Flat Pot, heat 2 tbsp. oil over high heat. Place 2 shanks at a time in the potjie, and sear until browned all over – about 5 minutes. Remove and repeat the process with the other 2 shanks.
  5. Sauté aromatics – Carefully drain any excess fat from the potjie and reduce the stove to medium low. Heat the remaining 1 tablespoon of oil. Gently add in the wine-stained vegetables and herbs from the bowl, plus the garlic. Leave to cook for 5 minutes. Add in the tomato paste, then cook for another 2 minutes.
  6. Braising liquid – Add the reduced red wine, stock and water then stir using your wooden spoon. Add in the lamb shanks and arrange the meaty ends so that they are submerged into the liquid as best you can.
    Note:If the meaty parts aren’t fully submerged into the liquid, don’t worry. They will shrink as they cook and eventually end up under the liquid. Additionally, the exposed bits get steam-cooked as well!
  7. Cook-slow – Turn the heat up and bring the liquid to a light simmer. Cover the potjie lid and transfer to the oven for 2 hours and 20 minutes or until the meat is fork-tender and barely holding onto the bone.
  8. Carefully remove the cooked lamb shanks from the potjie onto a plate. Cover them loosely with foil to keep warm and moist.
  9. Reduce sauce – In a bowl, strain the sauce from the shanks, but do not press the juices out of the vegetables. Pour the sauce back into the potjie and leave to simmer rapidly for 10 to 15 minutes over medium heat to reduce to more or less 2 cups (500 ml).
    Note: Keep an eye on your potjie towards the end, the sauce reduces fast!
  10. Thicken sauce – Mix the cornflour with the water then add to the sauce. If you’re using homemade stock, start with half and add more as needed. Allow the potjie to simmer for at least 2 minutes or until it becomes a thin syrupy consistency.
  11. Enrich with butter – Remove the potjie from the stove, add butter then whisk until it melts. You’ll see that the sauce will thicken more.
  12. Final season – Taste the sauce and add more salt if preferred.
  13. Serve – Place the lamb shanks on mashed potato, then spoon over the sauce! Garnish with fresh parsley or thyme leaves if preferred. Serve and enjoy!
  14. Note:If the lamb shanks have cooled down more than ideal, you can reheat them by covering them in at 150°C.