Easiest lamb stew

It’s getting colder, and that means it’s stew time!
recipe, lamb, stew, winter, dinner,lunch
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Recipe from: 20 May 2016
Preparation time: 15 min
Cooking time: 2h 45 min


  • 800g-1
    Lamb knuckles
  • Salt and pepper
  • 2
    Olive oil
  • 1
    Onion (chopped)
  • 200
    Carrots (sliced)
  • 100
    Celery (sliced)
  • 1 1/2
    Red wine
  • 1/2
  • 1
    sachet/cube Beef Stock
  • 1
  • 1/2
  • 800
    Can Chopped Tomatoes
  • 2
    Bay Leaves
Servings: Change Serving


Cut the knuckles into large pieces, season with salt and pepper and fry in a non-stick frying pan with the olive oil until browned.

Place the knuckles into a large pot, but leave the oil and fat in the pan.

Scoop the onions into the pan and fry until they turn golden, then add the rest of the veg and a good pinch of salt and pepper and fry for a further 3-4 minutes.

Add the veggies as well as the remaining ingredients to the meat and give it a good stir to combine.

Pop the lid on and simmer for 2 – 2 1/2 hours, stirring occasionally, or until the lamb has softened and is beginning to fall off the bone.

Season to taste and serve with mashed potato.

Recipe reprinted with permission of Kate Liquorish. To see more recipes, please click here.

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Read more on: dinner  |  recipe  |  winter  |  stew  |  lamb  |  lunch


Tip of the day

Selecting lamb
The meat should be a pinky red in colour with a layer of fat that is creamy white.

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