When the weather turns dramatic and the windows start rattling, this is the kind of pot you want bubbling away on the stove. This lamb knuckle and apricot stew is all deep, slow-cooked comfort – tender meat falling off the bone, sweet bursts of apricot, and a rich sauce that practically begs for seconds.
The apricots might sound unexpected, but they’re the quiet hero here, adding just enough sweetness to balance the savoury depth of the lamb and red wine. It’s rustic in the best way: a one-pot wonder that fills the kitchen with the sort of aroma that makes everyone wander in asking, “What’s for lunch?”
Perfect for a stormy evening, when leaving the house feels wildly unnecessary, this is the meal to make when thick socks are on, the kettle’s worked overtime, and comfort is the only thing on the menu. Serve it spooned over fluffy brown rice to soak up every last bit of sauce, then stash the leftovers – because some dishes taste even better after a night in the fridge.
Slow, hearty and unapologetically meaty, this is winter cooking at its cosiest.
Hearty and meaty - this lamb knuckle and apricot stew is perfect for the colder winter months. Indulge in the deep flavours of red wine, thyme and tomatoes. Heat the sunflower oil in a large frying pan over medium heat. Add the dusted lamb knuckles in small batches and brown on all sides, about 2 minutes per batch. Using a slotted spoon, remove the lamb knuckles from the pan. Transfer to a plate and set aside until needed. Pour the oil that is left in the frying pan into a large stove-to-oven casserole dish. Add the chopped onion, garlic, celery and carrots. Fry until the onion is soft and translucent, about 5 minutes. Add the thyme, chopped tomatoes, red wine, lamb stock and browned lamb knuckles. Simmer, covered, about 1 hour. Add the dried apricots and continue to cook until the lamb knuckles are cooked and tender, about 1 hour. Remove the meat from the casserole dish and set aside. Continue to simmer over medium heat until the sauce has thickened, about 10 minutes. Return the lamb knuckles to the casserole dish. Season to taste. Garnish with fresh thyme sprigs. Serve with cooked brown rice alongside, if desired.Lamb knuckle and apricot stew
Ingredients
Instructions
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ALSO SEE: OKRA STEW WITH FRAGRANT RICE
Recipe and styling by Sarah Dall
Photograph by Myburgh du Plessis
Imka Webb is a freelance digital marketing expert and the digital editor of Food & Home Entertaining magazine. www.imkawebb.com
