My grandmother was a very good cook; everything done with a lot of heart, care and attention to fresh, natural, good basic ingredients. This dish bears her stamp. She never browned the meat beforehand for this plain homestyle bredie.
600- 800g lamb shanks, cut into 3-5cm lengths
1½ cups (375 ml) water
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
500g green beans, finely sliced ( frozen work well)
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
Simmer meat in water with garlic, stock powder, Rosemary & Olive Seasoning, chilli, onion and lemon juice until nearly tender, about 1 ½ hours. Add potatoes, simmer until done and add beans. Cook for about 14 more minutes. Add butter, Garlic Pepper Seasoning and grated lemon rid.
Tomato bredie. Replace the beans with 1 x 400g tin of chopped tomatoes and 1 x 200ml Ina Paarman’s Sun-dried Tomato Cook Sauce. Add at the same time as the potatoes, omitting the lemon juice as tomatoes are naturally acidic.
Before squeezing the lemon, grate off the rind as it is easier to grate the rind while the lemon is still whole.