Lamb Knuckles 1kg

METHOD

Preheat the oven to 160°C.

Dust the knuckles with the flour. Add a splash of oil to your Casserole dish 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 a 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 it 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 mashed potatoes. Garnish with roughly chopped Italian parsley, lemon zest, and shavings of parmesan.