Knuckles Of Lamb In Red Wine Recipes

SLOW BRAISED LAMB SHANKS

Steps:

• Pre-heat the oven to 160ºC/320ºF.
• Season the lamb shanks generously with salt and pepper. Brown the lamb shanks in a large, deep oven-proof pot/pan until well-browned on both sides. Remove from the pan and set aside.
• In the same pan, fry the onion, carrot, celery and garlic until soft and fragrant. Add the herbs and tomato paste and cook for 30 seconds before adding the red wine and stock. Allow to come to a simmer then add the lamb shanks back into the sauce.
• Cover with a lid and place in the oven. Allow to braise slowly for 2-3 hours until the lamb is soft and succulent. Check on the lamb shanks half-way through cooking and add more stock if necessary.
• Remove from the oven and serve.

KNUCKLES OF LAMB IN RED WINE

Steps:

• Preheat oven to 160°C.
• Trim the knuckles--make them look neat exposing the bone.
• In a large frying pan heat the oil and fry the knuckles on all sides.
• Put into a large ovenproof dish with a lid, big enough to hold all the knuckles and vegetables.
• Repeat cooking until all the knuckles are sealed Add all the sliced veg in dish with lamb.
• Add the peppercorns, garlic, bay leaf, salt, honey and wine to the lamb and put into a slow oven for 2 hours.
• The lamb should be coming away from the bone when it is ready.
• Remove and put on to a dish and cover with tin foil.
• Put the rest on top of the heat and add the molasses sugar and soy and reduce to a third until it becomes syrupy and able to coat the lamb knuckles.
• Strain through a fine sieve into a smaller saucepan.
• Put the knuckles back into the oven-proof dish, coat with sauce and roast in the oven for 20 minutes.
• Baste the knuckles in a couple of times while cooking.