Lamb Knuckle Stew with Red Wine and Butter Beans
Rosemary, red wine and butterbeans make the perfect ingredients for this hearty lamb stew.
Feeds
1Person
Preparation time
125Min.
Difficulty
intermediate
Ingredients
- ungrouped
- 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
Preparation method
- ungrouped
- 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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