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Lamb knuckle-and-potato soup

Serves 6

Difficulty Easy

Prep Time 15 minutes

Cooking Time 2 hours

Ingredients

200 g flour
salt, to taste
750 g free-range lamb knuckles
2 T canola oil
4 carrots , peeled and halved
2 sticks celery, chopped
2 onions, peeled and chopped
3 bay leaves
1 litre water
4 potatoes, peeled and quartered
ground white pepper, to taste

Method

1. Place the flour in a bowl and season with salt. Dust the lamb in the flour.

2. Heat the oil in a large saucepan and brown the lamb in batches.

3. Add all the remaining ingredients except the potatoes, then add the water until the ingredients are just submerged.

4. Cover and simmer for 1½ hours. Add the potatoes and cook until soft. Season to taste.

Find more lamb recipes here

Photographs: Jan Ras
Production: Abigail Donnelly
Food Assistant: Cheri Kustner

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Lamb knuckle-and-potato soup

Lamb knuckle-and-potato soup

Ingredients

Method