Lamb knuckle and apricot stew – Food & Home Magazine
This Lamb Knuckle Stew has deep flavours from red wine, thyme and tomatoes. A truly lip-smacking dinner dish!
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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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