Lamb and tomato stew

Name: Lamb and tomato stew
Yield: 4 servings
Cuisine: Bake
Ingredients: 2.00 kg lamb knuckles; 65.00 ml flour; 45.00 ml oil; 250.00 ml wine red; 2.00 bay leaves; 4.00 cloves crushed; 0.00 fresh rosemary sprigs, chopped; 0.00 fresh oregano sprigs, chopped; 1.00 lemon zest only; 2.00 onions peeled and diced; 8.00 tomatoes peeled, deseeded, quartered; 8.00 carrots peeled and chopped; salt and freshly ground black pepper

4 servings

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Lamb

By Food24 November 03 2009

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Ingredients (13)

2.00 kg	lamb knuckles
65.00 ml	flour
45.00 ml	oil
250.00 ml	wine — red
2.00	bay leaves
4.00	cloves — crushed
0.00	fresh rosemary — sprigs, chopped
0.00	fresh oregano — sprigs, chopped
1.00	lemon — zest only
2.00	onions — peeled and diced
8.00	tomatoes — peeled, deseeded, quartered
8.00	carrots — peeled and chopped
	salt and freshly ground black pepper

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Method:

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.