ITALIAN TOMATO LAMB SHANKS OR MEAT ON THE BONE

Foto: Petro Borchard
Die resep hier onder is wonderlik nes dit is, maar ek het kerrie poeier na smaak saam met die uie gebraai (ek is ‘n woessie, so myne is mild). Op die einde het ek so ‘n ½ koppie plain jogurt met ‘n eetlepel maizena gemeng en bygeroer – ryk en lekker!
Skaap nek in slow cooker sag gekook, gisteraand dit in kerrie verwerk.

• 30 ml oil
• 2 onions, chopped
• 2 carrots, peeled and sliced
• 2 stalks celery, chopped
• 2 cloves garlic, crushed
• 1.5 kg lamb shanks or other lamb on the bone
• 2 x 410 g cans All Gold Italian sliced tomatoes (or plain with added basil)
• 60 ml tomato paste
• 125 ml shredded basil leaves
• 15 ml green peppercorns (bottled)
• 30 ml soft brown sugar
• 15 ml balsamic or brown vinegar
• salt and pepper
• In cast iron (or suitable for oven and stove top pot) heat the oil and saute onions carrots celery and garlic until soft.
• Remove with slotted spoon and set aside. Add little bit more oil if necessary.
• Brown meat.
• Add onion mixture tomatoes and tomato puree, half basil, green peppercorns, sugar and balsamic.
• Cover and put in 180°C oven for 30 minutes. Lower heat to 160°C and bake for further 1 ½ hours.
• Add remaining basil and season to taste. Serve with rice or pasta of your choice.
• Can also be made on stove top.