Saffron and Butternut Samp Risotto with Lamb Knuckle Stew

FAT bastard The Golden Reserve

Hein van Tonder

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Lamb Knuckle Stew

  • 2 kg lamb knuckles
  • 2 tbsp lamb spice or bbq mix of your choice
  • Oil for frying
  • 2 large onions, roughly chopped
  • 2 large carrots, sliced
  • 3 stalks of celery, roughly chopped
  • 4 cloves of garlic, mashed
  • few sprigs of fresh thyme
  • 250ml Fat Bastard The Golden Reserve wine
  • 400g tinned chopped tomatoes
  • 1 tbsp tomato paste
  • 350ml hot stock
  • Sea salt flakes and freshly ground black pepper to season
  • 1 tbsp sugar
  • few sprigs of rosemary

Saffron and Butternut Samp Risotto

  • 400g samp, uncooked, soaked in water for 3 hours and drained
  • 750g butternut, cut into chunks
  • olive oil for drizzling
  • 1 tsp chilli flakes
  • sea salt flakes
  • a knob of butter
  • 15ml extra virgin olive oil
  • 1 large onion, finely chopped
  • pinch of salt
  • leaves from 2 sprigs fresh thyme
  • 3 cloves garlic, minced
  • 250ml FAT bastard Sauvignon Blanc (at room temperature)
  • 2 pinches saffron
  • 1l warm vegetable stock

To finish

  • a knob of butter
  • 40g grated Parmesan cheese
  • salt and freshly ground black pepper to taste


  • Lamb Knuckle Stew:
  • Preheat the oven to 150 degrees C
  • Dust the knuckles with the spice mix
  • Heat some oil in a heavy-based casserole pot with lid and brown the knuckles in batches over a medium high heat
  • Remove from the pot and set aside
  • In the same pot, add another glug of oil and fry the onions, carrots and celery for about 5 minutes until the onions are translucent
  • Add the garlic and thyme and fry for a further 5 minutes
  • Pour in the red wine and scrape off all bits stick to the bottom of the pot
  • Add the knuckles, bring to the boil and then simmer for 10 minutes with the lid off
  • Add the tomatoes, tomato paste and stock
  • Give it a good stir and season well with sea salt flakes and and ground black pepper
  • Add the sugar and rosemary, place the lid on top and cook for 60 minutes
  • Remove the lid, and cook for another 90 minutes or so until the lamb is tender and the sauce reduced and thickened
  • Saffron and Butternut Samp Risotto:
  • Preheat the oven to 200 degrees C
  • Place the butternut on a baking sheet, drizzle with the olive oil and sprinkle with the chilli flakes
  • Give a good mix and roast for 30 – 40 minutes until cooked and caramelised on the edges
  • Remove from the oven and set aside
  • Add the butter and olive oil to a large heavy-based pot and melt over medium-high heat
  • Once melted add the onion and pinch of salt
  • Cook for about 10 minutes until the onions have softened and are translucent
  • Add the thyme and garlic and cook for another 5 minutes
  • Add the samp and give a good stir to coat the samp with the oil and butter
  • Add the wine in 2 stages, stirring until the wine has been absorbed after each addition
  • Add the saffron to the stock and give it a stir
  • Gradually add the stock, ladle by ladle, to the samp only adding the next ladle once the stock is absorbed
  • Continue over a medium low heat until all the stock has been stirred in and absorbed
  • The samp should be just cooked
  • (add more stock if needed until the samp is cooked through)
  • Stir in the knob of butter and cheese and season to taste
  • Add the roasted butternut and gently mix in
  • Serve with the lamb knuckle stew