Lamb knuckles in tomatoes and wine

8 servings Prep: 30 mins, Cooking: 4 hrs
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With winter approaching this recipe is sure to keep things warm.

By Food24 March 26 2010
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Ingredients (9)

2 kg lamb knuckles
3 tinned tomatoes — whole peeled
500 ml wine — red
300 ml stock — lamb
8 cloves garlic — cloves, peeled
3-4 fresh rosemary
1-2 Tbs brown sugar
3 carrots — peeled and diced
2 onions — peeled and cubed
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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, 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.



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