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
Units
Scale
- 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
