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