Lamb and tomato stew

Recipe from: 6/21/2000 12:00:00 AM
Ingredients 13
Servings 1


Serving Change
  • 2
    lamb knuckles
  • 65
  • 45
  • 250
    red wine
  • 2
    bay leaves
  • 4
    cloves, peeled and crushed
  • A few sprigs of chopped rosemary
  • A few sprigs of chopped origanum
  • 1
    lemon, grated peel
  • 2
    medium onions, peeled and quartered
  • 8
    fresh tomatoes, skinned, seeded and quartered
  • 8
    carrots, peeled and cut into chunks
  • salt and milled pepper


Preheat oven to 180 ºC. Roll lamb knuckles in flour.
In a large pan, heat oil and brown lamb on all sides to seal the juices. Place in a baking dish with remaining ingredients.
Cover and bake in oven for 2 hours, or until lamb is tender.
Serve with creamy mashed potatoes or baby potatoes tossed in parsley and butter. Serves 4.

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