serves 4 – 6
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.
GESKUIF