Ingredients
1½ kg blade roast50 g prosciutto, finely chopped
3 large cloves garlic, crushed
1 tbsp thyme leaves
½ bunch extra of thyme
2 tbsp olive oil
16 (550g) whole baby brown onions, unpeeled
½ cup balsamic vinegar
1 cup full bodied red wine
2 tbsp brown sugar
15 g unsalted butter
roasted potatoes and steamed green vegetables (beans and sugar snaps) to serve
Description
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