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South African Recipe with Lamb Knuckles Potjie and Fresh Herbs
This lamb knuckle potjie is rich, hearty, and bursting with fresh vegetables and herbs. Slow cooking lets the flavors blend beautifully, creating a comforting meal perfect for sharing.
If you love slow-cooked meals that fill the house with amazing smells and taste even better the next day, this lamb knuckle potjie is for you. It is packed with tender meat and fresh vegetables cooked together to create a rich and comforting dish. Plus, it’s easy to make and perfect for sharing with family or friends.
Why You Will Love This Lamb Knuckle Potjie Recipe
- It makes enough to feed a crowd or enjoy as leftovers
- The lamb knuckles get super tender and full of flavor from slow cooking
- Fresh veggies add color, texture, and a healthy boost
- You can use red wine for extra depth or swap it for more stock
- It cooks all in one pot, so cleanup is simple
Slow-cooked lamb knuckle potjie with fresh vegetables and fragrant herbs makes a hearty and flavorful South African stew. Perfect for cozy dinners and easy one-pot meals that everyone will love.
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One-Pot Lamb Knuckle Potjie with Rosemary and Wine
- Prep Time: 30 minutes
- Cook Time: 135 minutes
- Total Time: 2 hours 45 minutes
- Yield: 4–6 servings depending on size 1x
- Category: Dinner Recipes
- Method: Easy
- Cuisine: South African
Description
Warm up with this easy lamb knuckle potjie slow-cooked in one pot with fresh herbs and vegetables. Great for family meals or special occasions.
Ingredients
- 1 kg lamb knuckles, washed, trimmed, and coated in seasoned flour
- 2 large onions, sliced
- 4 celery sticks, chopped
- 3 large potatoes, cubed
- 4 carrots, cut into chunks
- 1 punnet mushrooms, sliced
- 1 punnet green beans, trimmed
- 1 small tin tomato paste
- 1 punnet baby marrows (zucchini)
- Mange tout (snow peas)
- Mini corn
- 2 sprigs fresh rosemary, leaves removed
- 1 sprig thyme, chopped
- 1 chicken stock cube dissolved in 200 ml boiling water
- 1 cup red wine (optional, replace with more stock if preferred)
- Salt and black pepper to taste
Instructions
- Heat 2 tablespoons of oil in a potjie pot.
- Brown the lamb knuckles on all sides, then remove and set aside.
- Add the onions and celery to the pot and cook until soft, adding a little more oil if needed.
- Stir in the rosemary, thyme, chicken stock, wine (or extra stock), and tomato paste. Return the lamb to the pot.
- Cover and cook gently for about 1½ hours.
- Add carrots and potatoes, then cook for another 30 minutes.
- Stir in the mushrooms, green beans, baby marrows, mange tout, and mini corn. Cook for a final 15 minutes.
- Season with salt and pepper. Garnish with fresh parsley before serving.
Notes
Created, prepared, tried, and tested by Gail
Slow cooking lamb knuckles with fresh herbs and a mix of seasonal vegetables creates a deliciously hearty potjie stew. This Lamb Knuckle Potjie recipe is easy to make and perfect for sharing with friends or keeping as leftovers for the week.
Lamb Knuckle Potjie offers a rich and hearty slow-cooked stew full of tender meat and fresh vegetables. This recipe blends traditional South African flavors with simple ingredients to create a comforting meal that is easy to prepare and perfect for family gatherings. Its blend of herbs and optional red wine adds depth and warmth, making it a dish worth trying right away.
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