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Lamb knuckles in tomatoes and wine

With winter approaching this recipe is sure to keep things warm.
 
garlic

Recipe from: March 2010
Preparation time: 30 mins
Cooking time: 4 hrs
 
 

Ingredients

 
  • 2
    kg
    lamb knuckles
  • 3
    tins of whole peeled tomatoes
  • 500
    ml
    good red wine
  • 300
    ml
    lamb stock
  • 8
    cloves
    garlic, peeled
  • 3-4
    sticks of rosemary
  • 1-2
    Tbs
    brown sugar
  • 3
    carrots, peeled and diced
  • 2
    onions, peeled, and diced
Servings: Change Serving
 
 

Method

 
Preheat the oven to 150 ºC.
Season and brown the knuckles in a pan in some vegetable oil.
Place in a large deep baking tray.
Cut the garlic cloves in half lengthways and scatter over the tray.
Add in the tomatoes, onions, carrots, stock and wine.
Add the rosemary, sugar and seasoning.
Cover with foil and place in the oven for 3 hours.
Take the foil off for the last hour to thicken and brown a little more.

Serve with creamy mash, rice or roast potatoes.
 

Read more on: slow cook  |  lamb
 

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Tip of the day

 
Carving meat
Always allow your roast to rest for 5 to 15 minutes before carving so that the juices can be reabsorbed and the meat presents an even surface when sliced. Use a short- or long-bladed knife, and a two-pronged carving fork with a guard. To prevent the meat from losing juice, steady it with the flat of the fork, rather than piercing.
 

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