Knuckles Of Lamb In Red Wine

Total Time: 3 hrs 10 mins Preparation Time: 10 mins Cook Time: 3 hrs

Ingredients

• Servings: 6
• 6 lamb knuckles or 6 lamb shanks
• extra virgin olive oil
• 1 large carrot, roughly sliced
• 1 large onion, roughly sliced
• 6 peppercorns
• 8 garlic cloves, with skins
• 1 sprig thyme
• 4 bay leaves
• 2 teaspoons honey
• 0.5 (750 ml) bottle red wine (i use chateau libertas, a local wine, use your fav)
• 1 sliced celery
• 3 teaspoons molasses
• 1 tablespoon soy sauce

Recipe

• 1 preheat oven to 160°c.
• 2 trim the knuckles--make them look neat exposing the bone.
• 3 in a large frying pan heat the oil and fry the knuckles on all sides.
• 4 put into a large ovenproof dish with a lid, big enough to hold all the knuckles and vegetables.
• 5 repeat cooking until all the knuckles are sealed add all the sliced veg in dish with lamb.
• 6 add the peppercorns, garlic, bay leaf, salt, honey and wine to the lamb and put into a slow oven for 2 hours.
• 7 the lamb should be coming away from the bone when it is ready.
• 8 remove and put on to a dish and cover with tin foil.
• 9 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.
• 10 strain through a fine sieve into a smaller saucepan.
• 11 put the knuckles back into the oven-proof dish, coat with sauce and roast in the oven for 20 minutes.
• 12 baste the knuckles in a couple of times while cooking.