Lamb knuckle stew

This lamb knuckle stew is worth the wait! But really, the frozen mash might be the real MVP here.

Recipe by: Abigail Donnelly, Sadiqah Assur-Ismail, Jan Ras

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LAMB KNUCKLE STEW WITH FROZEN MASH

Serves: 4
easy
Preparation: 15 minutes
Cooking: 4 hours

INGREDIENTS:

  • 2 T olive oil
  • 1 T butter
  • 750 g Woolworths Free Range Lamb Knuckles
  • 2 leeks, chopped
  • 4 carrots, halved
  • 2 red onions, halved
  • 4 garlic cloves
  • 3 sprigs fresh rosemary
  • 4 bay leaves
  • 4 celery sticks, chopped
  • 2 cups vegetable stock
  • 350 g baby potatoes
  • 1 kg Woolworths Frozen Mashed Potatoes, cooked according to package instructions

COOKING INSTRUCTIONS:

  1. Heat the olive oil and butter in a pan, then fry the lamb until golden. Remove from the pan and set aside. Reserve the pan juices.
  2. In the same pan, caramelise the leeks, carrots, onions and garlic. Add the rosemary, bay leaves, celery and vegetable stock. Simmer over a low heat for 3-4 hours.
  3. Microwave the baby potatoes and add to the pan. Simmer for a further 15 minutes.
  4. Cook the frozen mash according to package instructions and serve with the stew.