Prep 10 mins
Cook 3 hrs
This dish is lovely in winter. I serve it with lots of creamy mashed potatoes, steamed baby carrots and Brussels sprouts.
- 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
- Preheat oven to 160°C.
- Trim the knuckles--make them look neat exposing the bone.
- In a large frying pan heat the oil and fry the knuckles on all sides.
- Put into a large ovenproof dish with a lid, big enough to hold all the knuckles and vegetables.
- Repeat cooking until all the knuckles are sealed Add all the sliced veg in dish with lamb.
- Add the peppercorns, garlic, bay leaf, salt, honey and wine to the lamb and put into a slow oven for 2 hours.
- The lamb should be coming away from the bone when it is ready.
- Remove and put on to a dish and cover with tin foil.
- 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.
- Strain through a fine sieve into a smaller saucepan.
- Put the knuckles back into the oven-proof dish, coat with sauce and roast in the oven for 20 minutes.
- Baste the knuckles in a couple of times while cooking.