4 – 6


1hr 30mins


1hr 30mins



1kg lamb knuckles
Salt & Pepper
3 Tbs sunflower oil
2 onions, peeled & diced
4 sprigs thyme
2 sprigs rosemary
2 bay leaves
2 Tbs chopped garlic
1 Tbs minced garlic
1 Tbs chopped Chilli
2 Tbs Cajun spice
2 Tbs tomato paste
3 carrots, peeled & chopped
2 Knorr Stock pots (chicken or veg)
About 2 cups water
4 potatoes, peeled and sliced
Season lamb knuckles with salt and pepper.

Season lamb knuckles with salt and pepper.

Heat oil in a pot, then brown the meat until golden – do this in batches so as not to crowd the pot. (I use a 30cm Le Creuset Buffet Casserole)

Set the browned meat aside, then to the same pan, add the onions, thyme, rosemary and bay leaves, season with salt and pepper, then sauté gently until the onions soften.

Add the garlic, ginger, Chilli, Cajun spice and tomato paste then stir well. Cover with a lid and allow to cook gently over low heat for 2-3 minutes.

Return the meat to the pot, along with the carrots and stock pots, then add a little of the water and stir to deglaze the pan.

Add enough water to cover the meat, then bring to the simmer.

Cover pot with a lid, then place into a preheated 180c oven for 45minutes.

After 45 minutes, Taste for seasoning and adjust accordingly before topping stew with the sliced potatoes.

Return to the oven with the lid on and cook for 20 minutes, then remove the lid and cook for a further 10minutes to brown the potatoes.

Serve piping hot with crusty bread or rice to soak up all the juices.