Clean shanks. Do not use water.
Place knuckles in a casserole with peppercorn, splash of vinegar, salt and pepper. Add a bit of water and roast until it is brown and almost done. Add more water if necessary. It makes it nice and brown.
When almost done, remove and place on the side.
In the same casserole, fry the onion until it is soft and translucent (not brown). Add the tomatoes, bay leaf, nutmeg and let it cook for 10 minutes.
Add meat back into the casserole and cover the meat with the tomato mixture. Cook for 30 minutes or longer. The tomatoes must be absorbed by the meat.
Cut the potatoes into quarters and cook with the tomato mixture.
When potatoes are cooked, add sweet chili sauce and sugar. Add more water if the dish is to dry.
Prepare some corn flour and mix through the sauce. The corn flour mixture will bind the sauce.
Add more water again if the sauce is to dry. The mixture must have a saucy texture.
Serve with your choice of rice.
