Knuckles of Lamb in Red Wine

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READY IN: 3hrs 10mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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