Main Meals
Lamb knuckle-and-potato soup
6
Easy
15 minutes
2 hours“Nothing brings cold-weather comfort like my favourite Irish stew – or this brothy version with all the traditional flavours that make it such a classic.”- Abigail Donnelly
Wine/Spirit Pairing
Paul Clüver Seven Flags Pinot Noir
Ingredients
Method
- 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
Ingredients
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.
Photographs: Jan Ras
Production: Abigail Donnelly
Food Assistant: Cheri Kustner
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