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Lamb Knuckle Stew with Red Wine and Butter Beans

  • Cooking Time

    mins
  • Difficulty

  • Prep time

    mins
  • Serves

    people
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  • 1 Heat Stork margarine in a large saucepan over high heat.
  • 2 Put lamb, flour and garlic into a plastic bag and shake well to evenly coat the cubes.
  • 3 Add the meat to the pan and fry in batches until the meat is browned.
  • 4 Add the red wine, and remaining ingredients (except butterbeans) and simmer for 20 min.
  • 5 Place in a casserole dish and bake at 180°C for 1-1½ hours until the meat is tender.
  • 6 Stir in the butterbeans 10 min before the end of the cooking time to heat through.
  • 7 Garnish with lemon zest and serve with nutty brown rice and steamed broccoli.

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