Preparation time 15 minutes, cooking time 2 hours 15 minutes

1. Toss ribs in flour, shake away excess flour. Heat 2 tablespoons of the oil in large saucepan, cook ribs in batches, until browned all over. Drain on absorbent paper.

2. Heat remaining oil in pan, cook garlic, oregano and onion, stirring until onion is soft. Add potato, mushrooms and stock.

3. Return ribs to pan, cook, covered, 1 ¼ hours.

4. Add carrots and paste, cook uncovered about 10 minutes or until carrots are tender.

 Serves 6, per serving 21.4g fat, 2029kj