Perfect gift idea for the budding chef, courtesy of Chef Nti. Known for her incredible…
He recently featured as our Chef of The Month, and Chef Chad Bosman shared his easy to make, delicious winter warmer Lamb Knuckle Stew with Dumplings recipe – perfect to impress dad on Father’s Day next weekend, Hello Joburgers!
2 kg lamb knuckles
Sea Salt and Black Pepper
Flour to dust
Extra Virgin Olive Oil
2 tbsp Lamb Rub
2 onions, finely diced
2 medium carrots, finely diced
2 stalks of celery, finely diced
3 cloves of garlic, chopped
1 cup good red wine
400g chopped tomatoes (fresh or tinned)
1 tsp tomato paste
2 liters of lamb stock ( Woolworths if lazy )
Handful of chopped Italian parsley
Zest of one lemon (optional)
Preheat the oven to 160°C. Dust the knuckles with Sea Salt, Black Pepper and flour. Add a splash of Extra Virgin Olive Oil to a heavy-based casserole pot (such as Le Creuset) and brown the knuckles well.
You will have to do this in batches, otherwise they will stew instead of brown. Set the knuckles aside. In the same pot, add the butter, another glug of olive oil if necessary, the Lamb Rub and the onions.
Sauté until the onions are translucent, then add the carrots, celery and garlic and sauté for a few more minutes. Pour in the red wine and deglaze the pan. Add the knuckles, bring to the boil and simmer for 10 minutes with the lid off so that the alcohol evaporates. Add the tomatoes, tomato paste and prepared lamb stock. Season well with salt and pepper.
Make sure the lid is firmly on before placing in the preheated oven for at least 2 hours until the lamb is fall-off-the-bone tender.
Check the seasoning and serve on creamy mashed potato. Garnish with roughly chopped Italian parsley, lemon zest and shavings of parmesan.
Tip: To help prevent onions from burning, sauté with a good pinch of salt. This draws moisture out of the onions, so that they start steaming. Placing the lid on the pan or pot also does the trick.
If on a lazy Sunday you decided to make the stew you can save yourself the trouble of making dumplings from scratch , and just stopping at spar or pick n pay and buy pre-made bread dough, when home allow to double in size , once the stew is cook add the dumpling to the pot and allow to steam until cook 10-15 min does the trick!
Enjoy it! Find out more about Chef Chad Bosman here…
Hello Joburg was first published in April 1980 as a monthly restaurant and entertainment magazine. Over the years we have developed a network of patriotic Joburgers that love nothing more than sharing their experiences in this beautiful city!