BRAISED LAMB OR SHORT RIB STEW

5 – 1 inch thick lamb chops
salt and pepper
2 tablespoons oil
1 cup chopped onions
1 cup chopped carrots
1 cup chopped celery
1 cup sliced mushrooms
2 tablespoons tomato paste
2 – 3 cups beef broth
2 ripe tomatoes, skins removed and chopped or 28 oz can of tomatoes
parsley for garnish
grated cheese of choice

First, salt and pepper your meat. In a large Dutch oven, brown the meat in oil. Remove and set aside. In the same pot, add the chopped onions, carrots, and celery. Cook until onions are translucent. Add the tomato paste, beef broth, canned or chopped tomatoes. Return the browned meat, bring to a boil.
Cover and lower heat to a simmer. Simmer for three hours or until the meat is very tender.
Transfer the meat to a separate bowl, remove the bones, and pull apart or cut the meat smaller to taste; return to the pot. Give it a stir so all the meat is coated in the sauce.
Thicken the gravy if needed.
Keep warm until ready to serve.
Serve with pasta or over mashed potatoes.

Recipe and photo: Cosmos Booysen Shatto