LAMB KNUCKLE STEW
Lamb Knuckle Stew
Collaborated with @kateliquorish to introduce you to a rich, comforting Chalmar Lamb Knuckle Stew.
What you’ll love:
Perfect for cold night or when you need a bit of comfort, this stew warms you from the inside.
What you’ll love:
Perfect for cold night or when you need a bit of comfort, this stew warms you from the inside.
Persons
4
Prep Time
30 minutes
Cook Time
2 hours, 30 minutes
Total Time
3 hours
Ingredients
- What you'll need:
- 1.5 kg Lamb Knuckles
- 1 onion (finely chopped)
- 2 sticks of celery (finely chopped)
- 2 carrots (washed and chopped)
- 4 garlic cloves (peeled and thinly sliced)
- 5 sprigs fresh thyme
- 2 sprigs fresh rosemary
- 2 cups Tomato Passata
- 2 cups white wine
- 2 cups Mutton stock (1 stock cube mixed with 500ml water)
- Salt & Pepper
Instructions
- Method:
- To make the stew, season the lamb knuckles with salt and pepper and fry on high
- heat in a heavy-based pot with 2-3 Tablespoons of olive oil until browned on both
- sides.
- Remove from the pot and set aside.
- In the same pot fry the onion, celery and carrots until soft and beginning to brown.
- Add garlic and herbs and fry for another 30 seconds.
- Pour in the tomato, wine, and stock and allow to come up to a simmer.
- Add the lamb knuckles back into the pot and push down into the liquid so that they
- are all immersed.
- Turn the heat right down and cover with a lid. Allow to simmer for about 2 - 2 ½
- hours until the lamb is soft.
- Serve with mash, pap or polenta.
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