Food & Home Entertaining

ITALIAN CANNELLINI-BEAN-

AND-LAMB-KNUCKLE SOUP

Serves 4 EASY 2 hrs

WHAT YOU NEED
500g lamb knuckles
1 00g cake flour, seasoned with salt
and freshly ground black pepper
2 tbsp canola oil
1 onion, peeled and finely chopped
3 carrots, peeled and diced
2 celery stalks, diced
10 cherry tomatoes, halved
2 fresh rosemary sprigs

500ml (2 cups) lamb stock

125ml (½ cup) white wine

1 x 400g tin cannellini beans, drained

fresh thyme sprigs, to garnish

HOW TO DO IT

1 Lightly dust the lamb knuckles with

the seasoned flour. Set aside. Heat the

canola oil in a large pot over medium

heat. Add the lamb knuckles in small

batches and brown on all sides, about

2 minutes per batch. Using a slotted

spoon, remove the lamb knuckles from

the pot and set aside until needed.

2 Using the same pot, sauté the onion,

carrots and celery until soft, about

5 minutes. Add the browned lamb

knuckles, tomato halves, rosemary

sprigs, stock and wine. Bring to a

simmer over medium heat.

3 Continue to simmer, covered, until

the lamb knuckles are cooked, about

1 hour and 30 minutes. Add the drained

cannellini beans about 5 minutes

before serving.

4 Remove from heat and divide the

soup among 4 serving bowls. Serve

immediately. Garnish with the fresh

thyme sprigs.

ITALIAN CANNELLINI-BEAN-AND-

LAMB-KNUCKLE SOUP

1.5 OF

FOODANDHOME.CO.ZA APRIL 2019 45

5 WITH 1