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Lamb knuckles in tomatoes and wine

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

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


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


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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