POTJIE N0 3
1 KG MUTTON SHANK , SAWN INTO SLICES
15 ML COOKING OIL
250 G ONIONS, SLICED
SALT AND GROUND BLACK PEPPER TO TASTE
500 ML MEAT STOCK
5OO G POTATOES, SLICED
250 G GREEN BEANS
250G BABY MARROWS, WHOLE , IF SMALL, OTHERWISE SLICED
250 G MUSHROOMS, WHOLE IF SMALL, SLICED IF LARGE
4 SPRING ONIONS
250G TOMATOES, SKINNED AND CHOPPED
5 ML CHOPPED FRESH OREGANO OR 5 ML DRIED
PINCH OF GROUND CLOVES
1 ML PAPRIKA
15 ML FRESH ROSEMARY OR 5 ML DRIED
BROWN SHANK IN HEATED OIL. ADD ONION AND SAUTE UNTILL TRANSPARENT. SEASON MEAT WITH SALT AND PEPPER. POUR HEAT STOCK OVER. ARRQANGE VEGETABLES ON THE TOP OF THE MEAT IN THE FOLLOWING ORDER: POTAOTES, GREEN BEANS, BABY MARROWS, MUSHROOMS AND SPRING ONIONS. SPOON TOMATO ON THE TOP OF VEGETABLES. SPRINKLE WITH OREGANO, CLOVES, PAPRIKA AND ROSEMARY. COVER WITH LID AND SIMMER FOR 1 1/2 - 2 HOUR OR UNTILL MEAT AND VEGETABLE ARE TENDER. DO NOT STIR DURNIG COOKING PROCESS. BEFORE SERVING, STIR CAREFULLY MAKE SURE THE MEAT AND VEGETABLE S DO NOT BREAK UP.
SERVES 4
