You need a deep pot and if you want to cook this in the oven, use a cast-iron pot.
Pre-heat oven to 180ºC.
Heat the pot on the stove top and brown the meat in batches or brown the whole shanks if you have decided to keep them whole.
The meat will stick slightly to the bottom, but do not worry, this will give flavor to the final dish. Just make sure you do not burn the meat.
Remove the meat from the pot and add the oil.
Sauté the onions and green pepper and after a few minutes also add the garlic.
When the onions and green peppers have browned slightly, add the meat and cook for 15 seconds.
Add the soy sauce which will help to release the caramelized bits on the bottom of the pot.
Add the tomatoes and place the lid on the pot. Place the pot in the oven or if you are doing it on the stove top, reduce the heat to its lowest setting and let the stew simmer for 1½ hours.
Add water regularly so that it does not burn.
When the meat is soft, add salt and pepper to taste as well as the oregano and allow to cook through once more.
The stew is better if left to stand for a bit.
Serve on a bed of Basmati rice or cauliflower mash! Recipe reprinted with permission of Nina'sKitchen and TheHungrySailor.