Lamb Knuckle Stew with Red Wine and Butter Beans
Rosemary, red wine and butter beans make the perfect ingredients for this hearty lamb stew.
Feeds
4People
Preparation time
125Min.
easy
Ingredients
- ungrouped
- 3 ml Robertsons ground black peppercorns to season
- 30 ml fresh lemon zest
- 3 ml Robertsons paprika
- 500 ml cold water
- 1 Knorr country hotpot 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 oregano (origanum)
- 1 tinned butter beans drained and rinsed
Preparation method
- ungrouped
- Heat the 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.
Nutrition
- Nut Free
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