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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 butter beans make the perfect ingredients for this hearty lamb stew.

Preparation time


3 ml Robertsons Black Pepper
30 ml fresh lemon zest
3 ml Robertsons 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 butter
1 kg lamb knuckles
5 ml origanum
1 tinned butter bean drained and rinsed

Preparation 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.

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