Hearty and meaty – this lamb knuckle and apricot stew is perfect for the colder winter months. Make it for Sunday lunch and have enough leftovers for Monday too!
Recipe and styling by Sarah Dall
Photograph by Myburgh du Plessis
Lamb knuckle and apricot stew
- 60ml (¼ cup) sunflower oil
- 800g lamb knuckles, lightly dusted with flour
- 1 onion, finely chopped
- 2 garlic cloves, peeled and crushed
- 3 celery stalks, diced
- 3 carrots, peeled and diced
- leaves of 4 fresh thyme
- sprigs + extra sprigs, to garnish
- 2 x 400g tins chopped tomatoes
- 250ml (1 cup) red wine
- 250ml (1 cup) lamb stock
- 100g dried Turkish apricots
- salt and freshly ground black pepper, to taste
- brown rice cooked according to packaging instructions, to serve (optional)
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.