Lamb knuckles

Lamb knuckles: Traditional and tasty. Image: Carla Zinkfontein

Lamb knuckles: A traditional favourite packed with flavour

Incredibly rich in flavour infused by the bones in this cut of meat. This recipe is the perfect comfort food.

Lamb knuckles

Lamb knuckles: Traditional and tasty. Image: Carla Zinkfontein

Enjoy a traditional meal oozing with flavour when preparing this lamb knuckles recipe. This stew will bring back childhood memories. It is so flavourful that you will definitely want to enjoy a second helping.

Knuckles are incredibly rich in flavour infused by the bones in this cut of meat. Knuckles contain meat, bones and cartilage, which turns into gelatin when cooked for a few hours.

Tips when cooking lamb knuckles

Don’t be in a hurry when preparing knuckles. You need to allow the knuckles to cook for at least two hours until the meat is fall-of-the-bone tender. If you rush the cooking process, the meat will not be as tender. And that is the secret to getting your knuckles simply mouth-watering.

Serve on creamy mashed potatoes for the ultimate traditional family meal. You can also enjoy this dish on fluffy white rice or couscous. Garnish with roughly chopped Italian parsley, lemon zest and shavings of parmesan. Enjoy!

Let us know in the comments of this recipe if you plan to prepare this recipe.

Lamb knuckles recipe

5 from 1 vote
Recipe by Carla Zinkfontein Course: MainCuisine: GlobalDifficulty: Easy
Prep time

15

minutes
Cooking time

2

hours 

10

minutes
Total time

2

hours 

25

minutes

Ingredients

  • 2 kg lamb knuckles

  • sea salt

  • black pepper

  • flour to dust

  • extra virgin olive oil

  • 30 g butter

  • lamb spice rub

  • 2 onions, finely diced

  • 2 medium carrots finely diced

  • 2 stalks of celery, finely diced

  • 3 cloves of garlic, finely chopped

  • 1 cup of good red wine

  • 400 g chopped tomatoes (fresh or tinned)

  • 1 tsp tomato paste

  • 2 tbsp lamb stock stirred into 500 ml hot water

  • A handful of chopped Italian parsley

  • zest of one lemon (optional)

  • parmesan shavings

Method

  • Preheat the oven to 160°C.
  • Dust the knuckles with the flour. Add a splash of oil to your Le Creuset Casserole 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 the butter, another glug of olive oil if necessary, the lamb spice rub and the onions. Saute until the onions are translucent, then add the carrots, celery and garlic and sauté for a few more minutes.
  • Pour in the red wine and deglaze the pan.
  • Add the knuckles, bring to a boil and simmer for 10 minutes with the lid off so 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 putting it into 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 potatoes. Garnish with roughly chopped Italian parsley, lemon zest and shavings of parmesan.

Notes

Did you make this recipe?

Tag @the.south.african on Instagram and hashtag it #recipes

Like this recipe?

Follow us @thesouthafrican on Pinterest

Looking for more tasty recipes to prepare for your family and friends? Just have a look at our recipe page, we have excellent suggestions for you to try.

If you would like to submit a recipe for publication, please complete our recipe form here.