Robbie’s Inspiration – Recipes from around the world: lamb knuckle and green bean casserole

This weekend was a busy one. I spent a lot of time with Mom. I had a crafting afternoon with her on Saturday and we all went out for dinner, Dad included, in the evening. On Sunday morning, I took her to the nursery to purchase her spring plants. They were delivered today and she is happily working out where to plant them.

I only cooked one dish this weekend because we went out. Well, actually I also made ratatouille with mushrooms, but as that is a side dish in my house, I don’t count it. I also made this rather divine lamb knuckle (you can use chops) and green bean casserole).

IngredientsThis serving comprises ratatouille and lamb knuckle and green bean casserole

Make a mix using 125 ml (1/2 cup) cake flour, 15 ml sage, 15 ml organum (dried), 15 ml parsley, 15 ml dried rosemary, zest of one lemon, black pepper and salt to taste.

1.5 kg lamb knuckles

2 onions, peeled and diced

Olive oil for frying

6 small carrots (peeled and chopped)

600 grams green beans, topped and tailed and chopped

2 cans diced tomatoes

3 cups chicken stock

1 cup red wine

60 ml tomato paste

15 ml garlic flakes

Method

Pre-heat the oven to 200 degrees Celsius.

Roll the lamb knuckles in the flour mix until they are thickly coated. Retain any left over mix for the sauce.

Heat a little olive oil in a large saucepan, brown the lamb and set aside. Loosen any brown bits using a little of the wine. Add a bit more olive oil and fry the onions and the carrots with the garlic flakes.

Add the red wine, tins of tomato, tomato paste, chicken stock, any additional flour mix, and green beans. Bring to the boil.

Layer the lamb at the bottom of the casserole dish and pour over the liquid mixture. Cover with the lid and put in the oven to cook for 2 hours. Top up liquid with chicken stock if required.