Knuckles Of Lamb In Red Wine Recipe

Name: Knuckles Of Lamb In Red Wine
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
Preheat oven to 160u00b0C.
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.

821

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 6 lamb knuckles or 6 lamb shanks, extra virgin olive oil, 1 large carrot, roughly sliced, 1 large onion, roughly sliced, and more.

Yes, Knuckles Of Lamb In Red Wine falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Knuckles Of Lamb In Red Wine

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions