Easiest lamb stew

6 servings Prep: 15 mins, Cooking: 2 hrs 45 mins
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It’s getting colder, and that means it’s stew time!

By Food24 May 20 2016
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Ingredients (12)

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
1/2 cup water
1 stock — beef
1 cumin
1/2 tsp allspice
800 g tinned tomatoes — chopped
2 bay leaves
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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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