_MG_2990
Pancetta salad
Double chocolate hot cross buns-7980
DOUBLE CHOCOLATE HOT CROSS BUNS
Mushrooms copy
Fried wild mushrooms
Muesli copy
Muesli with caramelised apples and Greek yoghurt
Toasties copy
Braai broodjies
Sag Paneers
HOMEMADE PANEER
Choclate Cake
FLOURLESS CHOCOLATE & ALMOND CAKE
Ginger Broth & Fried Tofu
GINGER NOODLE BROTH WITH CRISPY ORIENTAL TOFU
Asian Mushrooms
PAK CHOI & KING OYSTER MUSHROOMS
Veg Tempura
VEGETABLE TEMPURA
Quinoa and zucchini 01
QUINOA & ZUCCHINI 'ROSTI'
Bread dough – foccacia
Black olive and rosemary focaccia bread
Sausage, onion and potato bake
Sausage & potato bake
Baked beans
Baked beans
Quince and almond puddings 02
Quince & almond pudding
Muesli bars 01
Dark chocolate & hazelnut muesli bars
Baked quinces
Baked quinces
Bread
Farmstyle bread
Citrus pudding
Citrus pudding
_MG_3013
FILLET BÉARNAISE
SLOW COOKED LAMB KNUCKLE

SLOW COOKED LAMB KNUCKLE

Servings: 4-6

Ingredients

2 kg lamb knuckles
Flour, for dusting
30g butter
2 onions, finely diced
2 medium carrots, finely diced
2 stalks of celery, finely diced
3 cloves garlic, chopped
250ml good quality red wine
400g tin chopped tomatoes (fresh or tinned)
1 tbsp tomato paste
2 tbsp NOMU Lamb stock stirred into 500ml hot water
Handful of chopped Italian parsley
Zest of 1 lemon (optional)
Parmesan shavings, to serve

Directions

Preheat the oven to 160°C.

Season the lamb knuckles with Sea Salt and Black Pepper and dust in flour, shaking off the excess.

Add a good drizzle of Extra Virgin Olive Oil to a heavy-based oven-proof casserole dish over and brown the lamb knuckles in batches. Take care not to fry too much at once otherwise the meat will stew instead of brown. Once all the knuckles are done, remove and set aside.

In the same pot, add the butter with another glug of Olive Oil (if necessary) and gently sauté the onions until soft and translucent, then add the carrots, celery, garlic and Lamb or Roast Rub and sauté for a few more minutes. Pour in the red wine to deglaze the pan then add the lamb knuckles back to the pot, gently mix to combine and simmer for 10 minutes to allow the alcohol to cook off. Add the chopped tomatoes, tomato paste, bay leaves and prepared Lamb Stock. Season with  Sea Salt and Black Pepper.

Put the lid on the pot and place in the preheated oven for 2 –3 hours until the lamb is fall-off-the-bone tender. Remove from the oven and allow to stand for 5-10 minutes. Check the seasoning and garnish with roughly chopped Italian parsley, lemon zest and shavings of parmesan.

Delicious served with creamy mashed potato, gnocchi or smooth buttery polenta and a full-bodied red!

 

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.

Ingredients

2 kg lamb knuckles
Flour, for dusting
30g butter
2 onions, finely diced
2 medium carrots, finely diced
2 stalks of celery, finely diced
3 cloves garlic, chopped
250ml good quality red wine
400g tin chopped tomatoes (fresh or tinned)
1 tbsp tomato paste
2 tbsp NOMU Lamb stock stirred into 500ml hot water
Handful of chopped Italian parsley
Zest of 1 lemon (optional)
Parmesan shavings, to serve

Directions

Preheat the oven to 160°C.

Season the lamb knuckles with Sea Salt and Black Pepper and dust in flour, shaking off the excess.

Add a good drizzle of Extra Virgin Olive Oil to a heavy-based oven-proof casserole dish over and brown the lamb knuckles in batches. Take care not to fry too much at once otherwise the meat will stew instead of brown. Once all the knuckles are done, remove and set aside.

In the same pot, add the butter with another glug of Olive Oil (if necessary) and gently sauté the onions until soft and translucent, then add the carrots, celery, garlic and Lamb or Roast Rub and sauté for a few more minutes. Pour in the red wine to deglaze the pan then add the lamb knuckles back to the pot, gently mix to combine and simmer for 10 minutes to allow the alcohol to cook off. Add the chopped tomatoes, tomato paste, bay leaves and prepared Lamb Stock. Season with  Sea Salt and Black Pepper.

Put the lid on the pot and place in the preheated oven for 2 –3 hours until the lamb is fall-off-the-bone tender. Remove from the oven and allow to stand for 5-10 minutes. Check the seasoning and garnish with roughly chopped Italian parsley, lemon zest and shavings of parmesan.

Delicious served with creamy mashed potato, gnocchi or smooth buttery polenta and a full-bodied red!

 

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

You may also like

/5
/5

Tried it? Tell us about it

Browse by category

Newsletter

Never miss another recipe!

Once a week we send out an entirely delicious, but slightly unusual FREE Recipe Mailer. In a world of bland corporate mailers, SUBSCRIBE to ensure you don’t miss out on one of the more peculiar mailers you will receive this week…

There are no reviews yet. Be the first one to write one.

Menu

Join our weekly newsletter

Never miss another recipe!

Once a week we send out an entirely delicious, but slightly unusual FREE Recipe Mailer. In a world of bland corporate mailers, SUBSCRIBE to ensure you don’t miss out on one of the more peculiar mailers you will receive this week…

Index

Top Tips