Lamb in red wine

Recipe from: 7/1/2006 12:00:00 AM

Ingredients 14
Servings 4
Time

Ingredients

  • 300
    ml
    olive or sunflower oil
  • 1
    kg
    lamb knuckles
  • 12
    0
    baby onions, halved
  • 4
    0
    rashers bacon, chopped and rind removed
  • 2
    0
    cloves garlic, crushed
  • 45
    ml
    flour
  • 375
    ml
    red wine
  • 30
    ml
    port
  • 2
    bay leaves
  • 15
    ml
    fresh parsley, chopped
  • 3
    sprigs fresh thyme
  • 15
    ml
    lemon rind
  • 375
    ml
    beef stock
  • 500
    g
    flat mushrooms, halved
 

Method

 
Heat 1T oil in a large, heavy-based saucepan and brown lamb knuckles. Remove from pan. Heat remaining oil in the same pan and add onions, bacon and garlic, stirring over a medium heat for 5 minutes, or until onion is browned.

Return beef to pan, add flour and stir for 1 minute. Gradually add wine and port, mixing well. Bring to the boil. Add remaining ingredients to pan, cover and simmer for 40 to 45 minutes, or until lamb is tender.
Serve with mashed potatoes.

 

Read more on: deep-fry  |  lamb
 

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