POT ROAST AITCH BONE
2 kg aitch bone
2 cloves garlic
10 ml dried parsley
125 g butter
30 ml cooking oil
10 fresh pickling onions
2 celery stalks
16 baby carrots
250 ml meat stock
125 ml white wine
2 sprigs fresh rosemary
salt and pepper
10 ml flour
100 ml creme fraiche, sour cream or yoghurt
15 ml lemon juice
15 ml French mustard
Make small incisions in the top of the meat.
Mix garlic, parsley and butter to a paste and use to fill incisions.
Brown meat in oil. Add onions, celery and carrots and fry until onions are translucent.
Add heated stock, wine and rosemary, and season with salt and pepper. Cover with lid, reduce heat and simmer for 1 1/2 to 2 hours, until meat is tender.
Mix the flour, creme fraiche, lemon juice and mustard and add to the casserole. Heat through before serving.
Source: Louise Groenewald
