Lamb Knuckle and Apricot Stew

Lamb Knuckle and Apricot Stew 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! TOTAL TIME 2 hours 30 minutes | SERVES 4 INGREDIENTS 60ml (ΒΌ 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) METHOD 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 … Continue reading Lamb Knuckle and Apricot Stew