Lamb Knuckle & Red Bean Casserole

Lamb Knuckle & Red Bean Casserole

Lovely warm winter casserole for the snowy mountain days.

Serves 6

You’ll need:
2 kg lamb knuckle
seasoned flour
extra virgin olive oil
3 medium onions – chopped
3 carrots – chopped
2 sticks celery – chopped
3 cloves garlic – crushed
1 x 410g whole peeled tomatoes – chopped, use the juice
500ml NoMu Lamb Fond
250ml full bodied red wine
sea salt and freshly milled black pepper
3 bay leaves
1 x 400g tin red kidney beans, washed and drained.

Method:
I asked the Pick n Pay butcher to slice the lower part of the lamb leg for me into thickish slices.  Preset the oven at 200C.  Dip the meat into seasoned flour and brown in and oven proof casserole on all sides, a few pieces at a time.  Set aside on a plate.  When done. Add a little more oil to the casserole if necessary and in it fry the onions until lightly gold in colour.  Add the carrot and celery, stir fry for a while and the add the garlic.  Pour in the tomato and the juice, add the stock and the red wine and bring to the boil.  Return the lamb to the casserole, season lightly with the sea salt and freshly milled black pepper.  Add the bay leaves and push the meat below the surface of the liquid.  Seal and put into the oven for 30 minutes.  Drop the oven temperature to 150C and cook for a further 90 minutes.  By this time the meat should be tender.  If not, cover and cook for a further 30 minutes.  Add the beans and heat them through.  Serve with mashed potato or steamed white rice and a selection of vegetables. And a good bottle of red wine.

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