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3 hours


  • 1 kg lamb knuckles, washed and trimmed, dust in seasoned flour
  • 2 large onions, sliced
  • 4 sticks celery, chopped
  • 3 large potatoes, cut into cubes
  • 4 carrots, chopped into chunks
  • 1 punnet mushrooms, sliced
  • 1 punnet green beans, trimmed
  • 1 small tin tomato paste
  • 1 punnet baby marrows
  • mange tout
  • mini corns
  • 2 sprigs fresh rosemary, leaves pulled off stalk
  • 1 sprigs thyme, chopped
  • 1 chicken stock cube dissolved in 200 ml boiling water
  • 1 cup red wine (optional ) add more stock if not using wine
  • black pepper and salt last according to taste

Toss knuckles in seasoned flour and dust. Brown in potjie pot in 2 tablespoons oil. Once browned, remove.
Add onions and celery and cook until tender, add more oil if needed.
Add fresh herbs, chicken stock, wine, tomato paste.
Add meat back into potjie and cook for 1½ hours.
Then add carrots and potatoes and cook a further ½ hour.
Add your other vegetables and cook a further 15 mins.
Garnish with chopped parsley.

Photo and recipe: Gail Haselsteiner

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