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Lamb Knuckle Stew with Red Wine and Butter Beans

  • Cooking Time

    mins
  • Difficulty

  • Prep time

    mins
  • Serves

    people

Nutritional information

 

Amount per serving

Protein (g)

0.0g

Energy (kJ)

0kJ

Energy (kcal)

0kcal

Carbohydrate incl. fibre (g)

0.0g

Carbohydrate excl. fibre (g)

0.0g

Sugar (g)

0.0g

Fibre (g)

0.0g

Fat (g)

0.0g

Saturated fat (g)

0.0g

Unsaturated fat (g)

0.0g

Monounsaturated fat (g)

0.0g

Polyunsaturated fat (g)

0.0g

Trans fat (g)

0.0g

Cholesterol (mg)

0mg

Sodium (mg)

0mg

Salt (g)

0.00g

Vitamin A (IU)

0IU

Vitamin C (mg)

0.0mg

Calcium (mg)

0mg

Iron (mg)

0.00mg

Potassium (mg)

0mg

Total

0.0g

0kJ

0kcal

0.0g

0.0g

0.0g

0.0g

0.0g

0.0g

0.0g

0.0g

0.0g

0.0g

0mg

0mg

0.00g

0IU

0.0mg

0mg

0.00mg

0mg

  • 3ml black pepper
  • 30ml lemon zest
  • 3ml paprika
  • 500ml cold water
  • 1 KNORR Country Hot Pot Dry Cook-In-Sauce
  • 15ml rosemary leaves, chopped
  • 60ml red wine
  • 1 clove garlic, chopped
  • 45ml flour
  • 50ml stork margarine
  • 1kg lamb knuckles
  • 5ml dried origanum
  • 410g tin butterbeans, drained and rinsed
  • nutty brown rice and steamed broccoli to serve