Lamb Knuckle Stew with Red Wine and Butter Beans

Name: Lamb Knuckle Stew with Red Wine and Butter Beans
Prep time: 5 min
Cook time: 120 min
Total time: 125 min
Yield: 4
Cuisine: South African
Ingredients: 1 ml fine black pepper to taste; 30 ml lemon zest; 3 ml paprika; 500 ml cold water; 48 g (1 sachet) 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 margarine; 1 kg lamb knuckles; 5 ml Robertsons oregano (origanum); 410 g tin butterbeans, drained and rinsed

4 People
125 min.
intermediate

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

Ingredients

1 ml fine black pepper to taste
30 ml lemon zest
3 ml paprika
500 ml cold water
48 g (1 sachet) 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 margarine
1 kg lamb knuckles
5 ml Robertsons oregano (origanum)
410 g tin butterbeans, drained and rinsed

Cooking Method

Heat 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.