Lamb knuckle and apricot stew recipe | SA Garden and Home
Hearty and meaty – this lamb knuckle and apricot stew recipe is perfect for the colder winter months. Make it for Sunday lunch and have enough leftovers for Monday too!
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Cooking tools:
- Baking dish
- Skillet
- Stove
- Oven
- Chef's knife
- Cutting board
- Measuring cup
- Peeler
- Garlic press
- Saucepan
- Mixing bowl
- Wooden spoon
- Tongs
- Ladle
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
- freshly ground black pepper
- brown rice cooked according to packaging instructions, to serve (optional)
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