Lamb knuckles in tomatoes and wine

Recipe from: March 2010

Ingredients 9
Servings 1
Minutes 30 mins


Serving Change
  • 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


30 mins
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, celery, 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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