Easiest lamb stew
|800g-1 kg||lamb knuckles|
|salt and freshly ground black pepper|
|1||onion — chopped|
|200 g||carrots — sliced|
|100 g||celeriac — sliced|
|1 1/2 cup||wine — red|
|1||stock — beef|
|800 g||tinned tomatoes — chopped|
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.