Lamb Knuckle Stew

Wholesome and comforting. This fall-off-the-bone Lamb Knuckle Stew is perfect for your next family get-together.

INGREDIENTS

1kg lamb knuckles

2 Tbsp whole wheat flour

4 Tbsp olive oil

1 medium yellow onion chopped into chunks

4 garlic cloves minced

¼ cup tomato paste

1 Tbsp Worcester sauce

2 bay leaves

5 fresh thyme sprigs

4 cups beef stock

1 tsp sea Salt

½ tsp coarsely ground black pepper

2 gold potatoes cut into chunks

1/2 cup frozen peas

METHOD

Sprinkle the flour over the lamb and toss the lamb knuckles in a bowl to coat all sides. Heat 3 tablespoons of olive oil in a large Le Creuset Casserole over medium heat. Brown the meat in batches, on all sides, for 3-4 minutes per batch.

At this stage, the meat does not need to be cooked all the way through. Transfer the browned knuckles to a plate and set aside. Add an additional 1 Tbsp of olive oil into the Casserole. Sauté an onion until soft, stirring occasionally, for 2-3 minutes. Add the garlic and cook until fragrant for about 1 minute.

Next, add tomato paste and cook for 1 minute. Follow by adding Worcester, browned knuckles, thyme sprigs, bay leaves, and stock. Use a spoon to scrape the browned bits
from the bottom of the pot.

Bring the mixture to a simmer and cover. Cook the stew for 90-120 minutes or until the meat is very tender. During the last 30 minutes of cooking time, add the potatoes and cook until tender. Once the potatoes are tender, add the peas. Serve warm.

Recipe by Liziwe Matloha Yona.