Bring the veal stock to the boil with a glass of red wine, dried thyme and oregano. Let it reduce for a while. Stir a few tablespoons of tomato puree through the sauce and season with pepper and salt. Stir a few good splashes of liquid honey through the sauce. However, maintain the balance of flavour and do not overdo it. We do not want an overly sweet sauce.

slow cooked lamb rump steak

with honey-thyme sauce

ingredients - info veal stock red wine thyme oregano tomato puree pepper and salt

Place the lamb rump steaks in the slow cooker and top up with goose fat until immersed. Place fresh sprigs of thyme and rosemary in the tub. Season with pepper, dried parsley, onion powder and garlic powder. Let the preparation cook slowly on the highest setting for 4 hours. Remove the meat from the tub and fry the steaks in a hot pan with a few spoons of goose fat. Let it rest covered. Cut the meat into half inch thick slices just before serving. You can have this combination accompanied by vegetables and a potato preparation of your choice. Here we opted for potato wedges with cumin cooked in the oven and tomatoes in the oven with pesto and Parmesan.