Name: Tomato Bredie
Prep time: 15 min
Cook time: 135 min
Total time: 150 min
Yield: 4 servings
Cuisine: Cooking Method
Ingredients: 800 g lamb shanks; 375 ml water boiled; 1 tsp stock powder vegetable; 2 garlic cloves, thinly sliced; 2 onions medium, chopped; 1 red chilli finely sliced; 500 g tomatoes peeled, chopped; 3 potatoes medium, cubed; 2 tsp sugar syrup; 2 tsp garlic and herb seasoning; 1 pinch salt and freshly ground black pepper; 1 Tbs lemon zest only; 2 Tbs fresh lemon juice; 2 Tbs pnp finest extra-virgin olive oil; 200 g cherry tomatoes; 2 Tbs fresh thyme or marjoram

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Ingredients (16)

800 g	lamb — shanks
375 ml	water — boiled
1 tsp	stock powder — vegetable
2	garlic — cloves, thinly sliced
2	onions — medium, chopped
1	red chilli — finely sliced
500 g	tomatoes — peeled, chopped
3	potatoes — medium, cubed
2 tsp	sugar — syrup
2 tsp	garlic and herb seasoning
1 pinch	salt and freshly ground black pepper
1 Tbs	lemon — zest only
2 Tbs	fresh lemon juice

Cherry tomato garnish:

2 Tbs	pnp finest extra-virgin olive oil
200 g	cherry tomatoes
2 Tbs	fresh thyme — or marjoram

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Method:

Simmer the meat slowly in a heavy-based saucepan with water, stock powder, garlic, chilli, onions and tomatoes for 1 1/2 hours

Add potatoes, sugar and seasoning. Simmer for a further 45 minutes.

Season and add grated lemon peel and lemon juice

Heat olive oil in a pan and flash fry cherry tomatoes and herbs for 2 minutes to glaze

Garnish bredie with tomatoes; serve with rice and seasonal vegetables like butternut and green beans

Alternative cooking instructions

Slow cooker: Set on low and cook ± 8 hours

Oven bake: Bake at 160ºC for same amount of time as on the stove top

Variations:

Waterblommetjie bredie:

Use 500g waterblommetjies in place of the chopped tomatoes.

Soak waterblommetjies in salted water for 15 minutes and then break into shorter lengths.

Add an extra 1/2 cup (125ml) of cooking water and the waterblommetjies to the bredie. Season with freshly grated nutmeg and a handful of chopped parsley

towards the end.

Green bean bredie:

Replace chopped tomatoes with 500g finely sliced green beans. Add them after the initial 1-hour cooking period. Season with milled pepper and chopped parsley.

This recipe is sponsored by Pick n Pay and was created by Fresh Living magazine.