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Lamb Knuckle and Apricot Stew

Name: Lamb knuckle and apricot stew
Total time: 2 h 30 min
Yield: 4
Ingredients: 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)

September 11, 2022 (Last Updated: July 14, 2023)

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 (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)

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 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.

Recipe and styling by Sarah Dall

Photograph by Myburgh du Plessis

Print Recipe

Lamb knuckle and apricot stew

Dinner

Serves: 4

Total Time: 2 hours 30 minutes

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.

Ingredients

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)

Instructions

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.