Now I know one thing, and that is cooking is not my favourite pastime... I see it more as a chore, but there are two dishes that I get rave reviews about (actually three, but technically the other one is a pudding) and my Lamb Knuckles is one.
So in all fairness of setting the record straight about who cooks and who braai's, I am going to share my recipe with you... but this is the ONLY recipe that I am going to share, because my family will not forgive me if I shared the other two...LOL
Prepartation time about 3 hours
| 6 | Lamb knuckles or lamb shanks |
| Extra virgin olive oil | |
| 1 | Large carrot, roughly sliced |
| 1 | Large onion, roughly sliced |
| 6 | Peppercorns |
| 8 | Cloves garlic, with skins (or 2 Tablespoons crushed garlic) |
| 1 | Sprig thyme |
| 4 | Bay leaves |
| 2 | Teaspoons honey |
| 1/2 | Bottle red wine (I use a local wine, or use your fav) |
| 1 | Sliced celery |
| 3 | Teaspoons molasses (or syrup) |
| 1 | Tablespoon soy sauce |
- Preheat oven to 160c.
- Trim the knuckles/shanks, make them look neat exposing the bone.
- In a large frying pan heat the oil and fry the knuckles/shanks on all sides.
- Put into a large oven proof dish with a lid, big enough to hold all the knuckles/shanks and vegetables.
- Repeat cooking until all the knuckles/shanks are sealed and add all the sliced vegetables in dish with lamb.
- Add the peppercorns, garlic, bay leaf, salt, honey and wine to the lamb and put into a slow oven for 2 hours.
- The lamb should be coming away from the bone when it is ready.
- Remove and put on to a dish and cover with tin foil.
- Put the rest on top of the heat and add the molasses sugar/syrup and soy and reduce to a third until it becomes syrupy and able to coat the lamb knuckles/shanks.
- Strain through a fine sieve into a smaller saucepan.
- Put the knuckles/shanks back into the oven proof dish, coat with sauce and roast in the oven for 20 minutes.
- Baste the knuckles/shanks in a couple of times while cooking.
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