The Express group of newspapers has its very own, limited edition recipe book, Express Chef Recipe Collection, with a compilation of almost 200 family favourite recipes from our readers across the Eastern Cape province.
Win an Express Chef Recipe book and apron, by simply sharing our Recipe of the Day on your Facebook page. Two names of people who have shared the recipe post will be picked from a lucky draw. Draws will take place fortnightly
Lynne’s dilled lamb knuckles
Ingredients
- 1 tbsp olive oil
- 60 g butter
- 1 kg lamb knuckles
- 1 onion (chopped)
- 1 ½ cups dry white wine (heated)
- ½ cup beef stock
- Salt and black pepper
- 1 bay leaf
- 2 tbsp cake flour
- 3 tbsp chopped fresh dill or2 tsp dried dill
- 4 tbsp sour cream
Preparation
Step 1: Heat oil and half of the butter in a pot.
Step 2: Brown the lamb, season with salt and pepper, remove and set aside.
Step 3: Fry the onion until soft. Pour in heated wine and stock and bring to the boil.
Step 4: Add the lamb and bay leaf. Cover and simmer.
Step 5: Strain the stock and set aside. Melt remaining butter in the pot, add the flour and stir over moderate heat for 2 minutes.
Step 6: Gradually add the stock.
Step 7: Stir until the mixture boils and thickens.
Step 8: Add the dill and sour cream.
Step 9: Season with salt and pepper.
Step 10: Return the lamb, heat through but do not boil.
Step 11: Serve with mashed potatoes and vegetables.
