Lamb Knuckle


Serves 6

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Cook's NoteTo help prevent the onions from burning, sauté with a good pinch of salt. This daws the moisture out of the onions , so that they start steaming. Placing the lid on the pot or pan also does the trick.
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  • 2kg Lamb Knuckle
  • Sea salt
  • Black pepper
  • Flour to dust
  • Extra Virgin Olive oil
  • 30g Butter
  • Lamb spice rub
  • 2 Onions Finely  diced
  • 2 medium carrots finely diced
  • 2 stalks of celery, finely diced
  • 3 cloves of garlic, finely chopped
  • 1 cup of good red wine
  • 400g chopped tomatoes (fresh or tinned )
  • 1 tsp tomato paste
  • 2 tbsp lamb stock stirred  into 500ml hot water
  • Handful of chopped Italian parsley
  • Zest of one lemon (optional)
  • Parmesan Shavings


Preheat the oven to 160°C.

Dust the knuckles with the flour. Add a splash of oil to your Le Creuset Casserole and brown the knuckles well.You will have to do this in batches otherwise they will stew instead of brown.

Set the knuckles aside.

In the same pot add the butter, another glug of olive oil if necessary, the lamb spice rub and the onions.  Saute until the onions are translucent, then add the carrots, celery and garlic and sauté for a few more minutes.

Pour in the red wine and deglaze the pan.

Add the knuckles, bring to the boil and simmer for 10 minutes with the lid off so the alcohol evaporates.

Add the tomatoes, tomato paste and prepared lamb stock. Season well with salt and pepper.

Make sure the lid is firmly on before putting into the preheated oven for at least 2 hours until the lamb is fall-off-the-bone tender.

Check the seasoning and serve on creamy mash potatoes. Garnish with roughly chopped  Italian parsley, lemon zest  and shavings of parmesan.