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.
nearly all of my plants and herbs have thrived, but it’s been a very late harvest, and I still have lots of green tomatoes that may not ripen yet – so, look out for Fried Green Tomatoes and other green tomato recipes
The sundried tomatoes give it quite a strong flavour, which I really like and I hope you do too. Put the sundried tomatoes in water to rehydrate if the are dried or remove the excess oil with kitchen paper if they are in oil
She turns plain old couscous on its head with slow roasted tomatoes, fresh herbs and chevin. Arrange the tomatoes onto a greased baking tray, drizzle with olive oil and season with salt, pepper and oregano