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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)

38.3g

Energy (kJ)

3103kJ

Energy (kcal)

742kcal

Carbohydrate incl. fibre (g)

25.3g

Carbohydrate excl. fibre (g)

19.7g

Sugar (g)

0.5g

Fibre (g)

5.6g

Fat (g)

52.4g

Saturated fat (g)

24.9g

Unsaturated fat (g)

23.7g

Monounsaturated fat (g)

19.8g

Polyunsaturated fat (g)

3.9g

Trans fat (g)

0.4g

Cholesterol (mg)

165mg

Sodium (mg)

380mg

Salt (g)

0.95g

Vitamin A (IU)

950IU

Vitamin C (mg)

18.2mg

Calcium (mg)

86mg

Iron (mg)

5.36mg

Potassium (mg)

826mg

Total

153.4g

12413kJ

2967kcal

101.1g

78.7g

2.1g

22.4g

209.8g

99.4g

94.7g

79.0g

15.7g

1.6g

662mg

1519mg

3.80g

3799IU

72.8mg

345mg

21.43mg

3306mg

  • 3 ml Robertsons Black Pepper
  • 30 ml fresh lemon zest
  • 3 ml Robertsons paprika
  • 500 ml cold water
  • 1 Knorr Country Hot Pot Dry Cook-In-Sauce
  • 15 ml rosemary leaves chopped
  • 60 ml red wine
  • 1 clove garlic chopped
  • 45 ml flour
  • 50 ml butter
  • 1 kg lamb knuckles
  • 5 ml origanum
  • 1 tinned butter bean drained and rinsed