2 cups tomato paste                       1 tsp. oregano

2 cups beef stock                           1x 400g can lima beans

1 kg venison osso bucco                  ½ cup chopped parsley

1 lg. Onion                                        2 carrots

300g sweet potato                         green beans

Heat oil in a large pan and sauté onions, chorizo, osso bucco and diced carrots & potato. Drain off excess oil. Add tomato, beans, stock & oregano bring to boil. Reduce heat, simmer, covered for about 1 hour then remove lid and cook for another 40 min. Stir in parsley and serve with green beans and crusty bread.