Slow-Cooked Lamb Knuckles

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Lamb knuckles and crispy baked potatoes
The days are getting cooler and I raided the freezer for a wintery cut of meat. Double this recipe of Lamb knuckles and crispy baked potatoes for 6-8 people. My recipe serves 4
The meat was perfectly cooked at 150°C for 2 hours. Definitely a low and slow method I recommend for fall off the bone meat but still keeps its shape and texture without disintegration into a mooshy mush.
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Slow Cooked Lamb Knuckes

Ingredients

Slow Cooked Lamb

  • 730 g Lamb work on about 200g bone in meat per person
  • 2 Tbls Olive oil
  • 2 Tbls flour
  • 4 tsp oreganum
  • 1 onion
  • 2 celery sticks with leaves
  • 3 garlic cloves
  • 4 medium carrots
  • 1 Tbls Chicken stock Nomu is very good
  • 125 ml white wine
  • 150 g green beans
  • 4 sprigs rosemary
  • 10 g Italian flat leave parsley
  • 2 roma tomatoes
  • 1 tin cannellini beans

Green Bean Potatoes

  • 4 large potatoes
  • 80 g green beans
  • 1 garlic clove
  • 20 g butter
  • 2 Tbls olive oil

Instructions

  • Ingredients list follow the photos...
  • Splash a generous glug of olive oil to a heavy based pot that can also go into the oven. In a bowl add 2 Tbls of flour, 1/2tsp salt, good crack of pepper and 1 tsp oreganum
  • I bought 730g lamb knuckles from Woolies. Coat the lamb both sides in the seasoned flour
  • Add to the pan of hot oil
  • Brown on both sides about 2-3 min per side remove and set aside
  • Get your scrubbed potatoes on the boil in salted water for about 25 min
  • Chop 2 stalks of celery and 1 onion. Grate 2 carrots and finely slice the other 2
  • In the same pan the meat was browning add the onion and fry for 2 min
  • Add 3 smashed garlic cloves and fry for 1 min
  • Add the celery and carrots
  • Add 2 tsps of dried oreganum
  • Add more olive oil if pan looks too dry. Add 1 Tbls chicken stock. This is a liquid version from Nomu. Ina Paarman or similar is fine too.
  • measure out the wine
  • Add 1/2 cup white wine to deglaze the pot . The alcohol evaporates and you are left with the flavour
  • Add 4 stalks of fresh rosemary and the chopped parsley
  • Add 150g green beans that have been top and tailed
  • Add 1 cup water
  • Return the knuckles back to the pot
  • Mix to coat and turn them over an coat with veg mix. Put lid on and place in preheated oven at a low temperature of 150°C for 1 hour. Go away and clean the windows in the meantime
  • Back to the potatoes - After 25 min add about 70-80 gram of topped and tailed green beans cook for a further 8-10 minutes
  • After an hour in the oven check on lamb. It will still be fairly firm. Most of the liquid will have evaporated.
  • Add another cup of water and replace lid and continue to cook for another hour
  • After 2 hours in the oven return to stove. Just before you are about to serve add tin of cannellini beans
  • Add 2 chopped fresh tomatoes and 1 tsps of Oreganum
  • And 1/2 tin of water
  • Cut potatoes in half arrange in oven proof dish smash down with a potato masher
  • Add the green beans cut into smaller pieces slice 1 garlic Clove into 4-5 pieces and dot those in between potatoes splash olive oil over potatoes and a few knobs of butter. Place in preheated oven at 180°C for 1 hour or until golden brown and crispy.
Course: Dinner, Main Course
Keyword: Lamb

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