Lamb knuckle and apricot stew recipe | SA Garden and Home

Ingredients

• 60ml (¼ cup) sunflower oil
• 800g lamb knuckles, lightly dusted with flour
• 1 onion, finely chopped
• 2 garlic cloves, peeled and crushed
• 3 celery stalks, diced
• 3 carrots, peeled and diced
• leaves of 4 fresh thyme
• sprigs + extra sprigs, to garnish
• 2 x 400g tins chopped tomatoes
• 250ml (1 cup) red wine
• 250ml (1 cup) lamb stock
• 100g dried Turkish apricots
• salt and freshly ground black pepper, to taste
• brown rice cooked according to packaging instructions, to serve (optional)