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  • ± 500 g lamb knuckle
  • 6 shallots
  • 8  baby potatoes
  • 6  patty pans, halved
  • 8  baby corn, whole
  • 8  mange touts, whole
  • 3  carrots, cut into 1.5 cm thick rounds
  • 1  tin diced tomato
  • 750 ml beef stock
  • ± 2 tablespoons red wine vinegar
  • 250 ml red wine

Brown meat in a potjie pot.
Add red wine vinegar, cook uncovered until liquid has been absorbed.
Add red wine, cook uncovered until alcohol and liquid has evaporated.
Add shallots to meat.
Add potatoes and carrots.
Add tin tomato and Beef stock to cover veggies and meat and cook covered until potatoes and carrots are almost done.
Add the rest of the veggies and cook until soft, at this point the meat should be falling off the bone!! 🤗
Serve with samp/rice/mash

Recipe posted by Allie Ballie
Photo:  Allie Ballie


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