as promised, my lamb knuckle recipe.
this is another cut of meat that needs longer cooking time but the wait and little bit of effort is certainly worth it.
a rich, flavourful sauce with fall off the bone meat and soft marrow is the perfect meal for any chilly day, lunch or dinner.
i served the stew with a parsnip & potato mash, which was the perfect accompaniment to this dish.
the most effort lie in the chopping of the vegetables but this is another one pot wonder that is super easy and super tasty!
i used a moroccan spice that i bought from Woolworths and extra cumin for added flavour. any leftovers are great for a quick pasta the next day, topped with fresh parmesan shavings.
serve this with a glass of good quality red wine and you will love yourself for a very long time…
ingredients | serves 4
1.5kg lamb knuckle
flour for dusting
2tsp moroccan spice
1tsp ground cumin
1 large onion, chopped
5 garlic cloves, chopped
2 carrots, cut into blocks
4 celery sticks, sliced
3 small leeks, sliced
2tbs tomato paste
1 can chopped tomato
2tbs brown sugar
1/2c red wine
500ml lamb or beef stock
juice of 1/2 lemon
2 rosemary sprigs, leaves only
fresh parsley, for garnish
1/2tsp chilli flakes
2tsp corn flour (if necessary)
preheat the oven to 160 degrees C. dust the lamb knuckles with flour.
heat oil in a large oven proof skillet / pot / dutch oven. brown the meat on all sides and set aside. add a glugg of olive oil and butter to the same skillet and sauté the onion, moroccan spice, cumin & oregano until glossy. add the carrots, celery, leeks, garlic, tomato paste &. brown sugar and cook, while stirring, for three minutes.
deglaze the skillet with the red wine and cook on low heat for about ten minutes until the alcohol has evaporated.
add the stock, chopped tomato, rosemary, salt, pepper & lemon juice and bring to the boil. nestle the knuckles into the mixture and bring to a simmer.
cover with a tight fitting lid or tin foil and place into the preheated oven for two (2) hours until the meat is beautifully tender.
for a thicker sauce, mix the corn flour with two teaspoons water and place the skillet back onto the stove and bring to a gentle simmer. pour the slurry into the pot while stirring and cook until slightly thickened.
garnish with the fresh parsley and enjoy.
from my kitchen to yours, with love x