Lamb Knuckle and Potato Stew
Ingredients
Method
1
Season the lamb knuckles, and brown in two batches in sunflower oil over a high heat. Set aside.
2
Preheat the oven to 160°C.
3
In a large pot or casserole dish, heat the olive oil and sauté the onion and garlic for 2 minutes, add the beef stock, mushrooms, water, Bisto Gravy for Roast Lamb (mix in a little of the boiling water, before adding to the pot), Rhodes Quality Tomato Paste, Hinds Spices Mixed Herbs, bay leaves, potatoes and carrots and bring to a gentle simmer. Season with salt and Hinds Spices Pure Black Pepper.
4
Cover the casserole dish and transfer to the preheated oven for 45 – 60 minutes.
5
Remove from the oven and adjust the seasoning accordingly.
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