method
1. Cut the meat into sections on the bone and trim.
2. Heat the dripping in a frying pan and brown the seasoned meat on both sides, drain and retain.
3. Fry the onion in the same pan, adding more dripping if necessary.
4. Season the thinly sliced potatoes and place a layer of them in a shallow ovenproof dish, add a layer of the onion, then the meat, then tomatoes, then more onions and finish with neatly overlapping potatoes, seasoning each layer.
5. Moisten with sufficient stock to just cover and bake at 180°C for 1 12/ hours.
6. Clean the sides of the dish, brush with the melted butter and serve sprinkled with chopped parsley.
serving amount
serves 10
rate this recipe
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out of 10
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