Lamb Knuckle Stew with Red Wine and Butter Beans

Lamb Knuckle Stew with Red Wine and Butter Beans

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Rosemary, red wine and butterbeans make the perfect ingredients for this hearty lamb stew.

  • Recipe serves4-6
  • Preparation time5 minutes
  • Cooking time120 minutes


  • 3 ml black pepper
  • 30 ml Lemon zest
  • 3 ml Paprika
  • 500 ml cold water
  • 1 KNORR Country Hot Pot Dry Cook-in-Sauce
  • 15 ml Rosemary leaves, chopped
  • 60 ml Red wine
  • 1 Clove garlic, chopped
  • 45 ml Flour
  • 50 ml Stork margarine
  • 1 kg Lamb knuckles
  • 5 ml Dried origanum
  • 410 g Tin butterbeans, drained and rinsed
  • Nutty brown rice and steamed broccoli to serve


  • 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.