1kg lamb knuckles
salt and pepper
olive oil for frying
1 onion (chopped)
4 garlic cloves (chopped)
1 tbsp ground coriander
1 cup white wine
1 cup beef stock
5 – 6 potatoes (peeled and quartered)
300 – 500g waterblommetjies
parsley for serving (chopped)
Preheat the oven to 180ºC.
Season the lamb with salt and pepper. Add oil to the pot and brown the meat. Remove and set aside.
Add the onion and garlic and sauté until soft. Return the meat along with the coriander, wine and stock. Season well.
Bake in a preheated oven for 60 minutes. Then add the potatoes and cook for a further 60 minutes. Add the waterblommetjies* and cook until tender, about 20 minutes.
Serve garnished with parsley and steamed basmati rice.
*The name waterblommetjie comes from the Afrikaans language and means ‘small water flower’. This stew is a local delicacy in South Africa that tastes much like green bean stew.
Cooks in: 150 minutes
Pairs well with Survivor Sauvignon Blanc.