Tomato Bredie
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  • 2 kg lamb knuckles/shanks cut into 2.5 cm pieces80-100 ml flour50 g butter30 ml olive oil2 large onions, chopped2 garlic gloves, chopped1 large carrot, grated2 celery sticks, chopped2 x 410 g Rhodes Whole Peeled Tomatoes250 ml dry red wine250 ml fresh herbs, chopped20 ml chutney100-200 ml watersalt and pepperrice (to serve)Chef's hint: Use whole shanks instead of pieces – remember to adjust the cooking time. Substitute Rhodes Whole Peeled Tomatoes with Rhodes Tomato, Basil & Origanum. Substitute the dry red wine with beef stock.



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