Green Onion Seasoning, Chilli & Garlic Seasoning, Beef Flavour Stock Powder, Farmstyle Tomato Soup
You will need
olive or canola oil
2 large onions, chopped
2 t (10 ml) Ina Paarman’s Green Onion Seasoning
3 cloves garlic, sliced
2 T (30 ml) flour
2 t (10 ml) Ina Paarman’s Chilli & Garlic Seasoning
750 – 800 g lamb shanks cut into 3 cm lengths
1 ½ cups (375 ml) boiling water
1 T (15 ml) Ina Paarman’s Beef Stock Powder
1 x 500 g Ina Paarman’s Farmstyle Tomato Soup
3 – 4 potatoes, peeled and cubed
150 g cherry tomatoes
2 T (30 ml) olive oil
1 T (15 ml) fresh thyme leaves (optional)
2 T (30 ml) chopped parsley
Method
Browned Onions
Heat 2 T (30 ml) oil in a large round or oval cast iron saucepan. Brown the onions, pre-seasoned with Green Onion Seasoning, add garlic towards the end.
Spoon onions onto a plate and keep on one side.
Meat
Adjust the oven rack to one slot below the middle position and preheat the oven to 160°C.
Mix the flour and Chilli & Garlic Seasoning in a plastic bag. Add the meat and shake to coat.
Add another 1 – 2 T (15 – 30 ml) oil to the saucepan and brown the meat in 2 batches. Remove from pan.
Add the boiling water, Stock Powder and Tomato Soup.
Add onion mixture and browned meat.
Cover with a tight-fitting lid.
Bake in the oven for 1 ½ hours or cook on top of the stove. Add potatoes and cook for a further 30 – 45 minutes.
Garnish
Briefly flash-fry the cherry tomatoes in the oil.
Remove from the heat and add the rest of the garnish ingredients.
Dish the garnish over the bredie before serving.
Serve with rice and a green vegetable or salad.
