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Slow Cooked Lamb Knuckle

Slow Cooked Lamb Knuckle

Yields1 Serving
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INGREDIENTS
2 kg lamb knuckles
Flour to dust
30g butter
2 onions, finely diced
2 medium carrots, finely diced
2 stalks of celery, finely diced
3 cloves of garlic, chopped
1 cup good red wine
400g chopped tomatoes (fresh or tinned)
1 tsp tomato paste
Handful of chopped Italian parsley
Zest of one lemon (optional)
Parmesan shavings
DIRECTIONS

Preheat the oven to 160°C. Dust the knuckles with NOMU Sea Salt, Black Pepper and flour. Add a splash of NOMU Extra Virgin Olive Oil to a heavy-based casserole pot (such as Le Creuset) and brown the knuckles well. You will have to do this in batches, otherwise, they will stew instead of brown.

Set the knuckles aside. In the same pot, add garlic and sauté for a few more minutes. Pour in the red wine and deglaze the butter, another glug of olive oil if necessary, the NOMU Lamb Rub and the onions. Sauté until the onions are translucent, then add the carrots, celery and pan. Add the knuckles, bring to the boil and simmer for 10 minutes with the lid off so that the alcohol evaporates. Add the tomatoes, tomato paste and prepared lamb stock. Season well with salt and pepper.

Make sure the lid is firmly on before placing in the preheated oven for at least 2 hours until the lamb is fall-off-the-bone tender. Check the seasoning and serve on creamy mashed potato. Garnish with roughly chopped Italian parsley, lemon zest and shavings of parmesan.

Tip:

To help prevent onions from burning, sauté with a good pinch of salt. This draws moisture out of the onions, so that they start steaming. Placing the lid on the pan or pot also does the trick.


 

SHOP THE PRODUCTS

Ingredients

INGREDIENTS
 2 kg lamb knuckles
 Flour to dust
 30g butter
 2 onions, finely diced
 2 medium carrots, finely diced
 2 stalks of celery, finely diced
 3 cloves of garlic, chopped
 1 cup good red wine
 400g chopped tomatoes (fresh or tinned)
 1 tsp tomato paste
 Handful of chopped Italian parsley
 Zest of one lemon (optional)
 Parmesan shavings

Directions

DIRECTIONS
1

Preheat the oven to 160°C. Dust the knuckles with NOMU Sea Salt, Black Pepper and flour. Add a splash of NOMU Extra Virgin Olive Oil to a heavy-based casserole pot (such as Le Creuset) and brown the knuckles well. You will have to do this in batches, otherwise, they will stew instead of brown.

Set the knuckles aside. In the same pot, add garlic and sauté for a few more minutes. Pour in the red wine and deglaze the butter, another glug of olive oil if necessary, the NOMU Lamb Rub and the onions. Sauté until the onions are translucent, then add the carrots, celery and pan. Add the knuckles, bring to the boil and simmer for 10 minutes with the lid off so that the alcohol evaporates. Add the tomatoes, tomato paste and prepared lamb stock. Season well with salt and pepper.

Make sure the lid is firmly on before placing in the preheated oven for at least 2 hours until the lamb is fall-off-the-bone tender. Check the seasoning and serve on creamy mashed potato. Garnish with roughly chopped Italian parsley, lemon zest and shavings of parmesan.

Tip:

To help prevent onions from burning, sauté with a good pinch of salt. This draws moisture out of the onions, so that they start steaming. Placing the lid on the pan or pot also does the trick.

Slow Cooked Lamb Knuckle