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#WFD – Lamb Knuckle Stew with Red Wine and Butter Beans
Garnish with lemon zest and serve with nutty brown rice and steamed broccoli.
POLOKWANE – There’s nothing better than a hearty stew in winter and What’s for Dinner makes it possible with this delicious recipe.
“Rosemary, red wine and butterbeans make the perfect ingredients for this hearty lamb stew,” they say.
Ingredients
- 3ml black pepper
- 30ml lemon zest
- 3ml paprika
- 500ml cold water
- 1 x KNORR Country Hot Pot Dry Cook-In-Sauce
- 15ml rosemary leaves, chopped
- 60ml red wine
- 1 clove garlic, chopped
- 45ml flour
- 50ml stork margarine
- 1kg lamb knuckles
- 5ml dried origanum
- 410g tin butterbeans, drained and rinsed
- nutty brown rice and steamed broccoli to serve
Method
- Heat Stork margarine in a large saucepan over high heat.
- Put lamb, flour and garlic into a plastic bag and shake well to evenly coat the cubes.
- Add the meat to the pan and fry in batches until the meat is browned.
- Add the red wine, and remaining ingredients (except butterbeans) and simmer for 20 min.
- Place in a casserole dish and bake at 180°C for 1-1½ hours until the meat is tender.
- Stir in the butterbeans 10 min before the end of the cooking time to heat through.
- Garnish with lemon zest and serve with nutty brown rice and steamed broccoli.
