Knuckles of Lamb in Red Wine |
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Prep Time: 10 Minutes Cook Time: 180 Minutes |
Ready In: 190 Minutes Servings: 6 |
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This dish is lovely in winter. I serve it with lots of creamy mashed potatoes, steamed baby carrots and Brussels sprouts. Ingredients:
6 lamb knuckles or 6 lamb shanks |
extra virgin olive oil |
1 large carrot, roughly sliced |
1 large onion, roughly sliced |
6 peppercorns |
8 garlic cloves, with skins |
1 sprig thyme |
4 bay leaves |
2 teaspoons honey |
0.5 (750 ml) bottle red wine (i use chateau libertas, a local wine, use your fav) |
1 sliced celery |
3 teaspoons molasses |
1 tablespoon soy sauce |
Directions:
1. Preheat oven to 160°C.
2. Trim the knuckles-make them look neat exposing the bone.
3. In a large frying pan heat the oil and fry the knuckles on all sides.
4. Put into a large ovenproof dish with a lid, big enough to hold all the knuckles and vegetables.
5. Repeat cooking until all the knuckles are sealed Add all the sliced veg in dish with lamb.
6. Add the peppercorns, garlic, bay leaf, salt, honey and wine to the lamb and put into a slow oven for 2 hours.
7. The lamb should be coming away from the bone when it is ready.
8. Remove and put on to a dish and cover with tin foil.
9. Put the rest on top of the heat and add the molasses sugar and soy and reduce to a third until it becomes syrupy and able to coat the lamb knuckles.
10. Strain through a fine sieve into a smaller saucepan.
11. Put the knuckles back into the oven-proof dish, coat with sauce and roast in the oven for 20 minutes.
12. Baste the knuckles in a couple of times while cooking.
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