Lamb Knuckle Stew with Red Wine and Butter Beans
Rosemary, red wine and butterbeans make the perfect ingredients for this hearty lamb stew.
Feeds
4Person
Preparation time
125Min.
intermediate
Ingredients
- 1 ml fine black pepper to taste
- 30 ml lemon zest
- 3 ml paprika
- 500 ml cold water
- 48 g (1 sachet) Knorr country hot-pot dry cook-in-sauce
- 15 ml rosemary leaves, chopped
- 60 ml red wine
- 1 clove garlic, chopped
- 45 ml flour
- 50 ml margarine
- 1 kg lamb knuckles
- 5 ml Robertsons oregano (origanum)
- 410 g tin butterbeans, drained and rinsed
Preparation method
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