1 kg lamb knuckles washed and trimmed dust in seasoned flour
2 large onions sliced
4 sticks celery chopped
3 large potatoes cut into cubes
4 carrots chopped into chunks
1 punnet mushrooms sliced
1 punnet green beans trimmed
1 small tin tomato paste
1 punnet baby marrows
Mange tout
Mini corn
2 sprigs fresh rosemary, leaves pulled off stalk
1 sprigs thyme chopped
1 chicken stock cube dissolved in 200 ml boiling water
1 cup red wine (optional ) add more stock if not using wine
Black pepper and salt last according to taste
Toss knuckles in seasoned flour and dust. Brown in Potjie pot in 2 tbsp oil. Once browned remove. Add onions and celery and cook until tender, add more oil if needed. Add fresh herbs, chicken stock, wine, tomato paste. Add meat back into Potjie and cook for 1 1/2 hours. Then add carrots and potatoes and cook a further 1/2 hour. Add your other vegetables and cook a further 15 mins. Garnish with chopped parsley.
Tried and Tested, prepared and posted by: Gail Haselsteiner
