You will need
600 – 800 g lamb shanks, cut into 3-5 cm lengths
1½ cups (375 ml) water
2 x 25 g Ina Paarman’s Liquid Beef Stock
1 clove garlic, crushed
1 T (15 ml) Ina Paarman’s Vegetable Stock Powder
1 t (5 ml) Ina Paarman’s Rosemary & Olive Seasoning
1 red chilli, finely sliced
1 large onion, chopped
¼ cup (60 ml) fresh lemon juice
2 large potatoes, cubed
500 g green beans, finely sliced
1 T (15 ml) butter or 2 T (30 ml) olive oil
Ina Paarman’s Garlic Pepper Seasoning to taste
2 t (10 ml) fresh lemon rind, grated
Before squeezing the lemon, grate off the rind as it is easier to grate the rind while the lemon is still whole.
Simmer meat in water with garlic, Liquid Beef Stock, Rosemary & Olive Seasoning, chilli, onion and lemon juice until nearly tender, about 1 ½ hours. Add potatoes, simmer until nearly done and add beans. Cook for a further 15 minutes. Add butter, Garlic Pepper Seasoning and grated lemon rind. Mash lightly with a fork.
Tomato bredie. Replace the beans with 4 large ripe tomatoes (peeled and roughly chopped) and 200 ml Ina Paarman’s Sun-dried Tomato Coat & Cook Sauce. Add at the same time as the potatoes, omitting the lemon juice as tomatoes are naturally acidic.