Indulge in the rich and succulent flavors of lamb knuckles with this delectable recipe. Lamb knuckles, also known as lamb shanks, are slow-cooked to perfection, resulting in tender, fall-off-the-bone meat infused with aromatic herbs and spices. Follow this recipe to create a hearty and satisfying dish that will impress your guests or make a delightful meal for yourself.
How to Cook Lamb Knuckles
Savor the rich and tender goodness of lamb knuckles with this flavorful recipe. Allow the slow-cooked meat to melt in your mouth, while the aromatic herbs and spices enhance its taste. Prepare this comforting dish for a special occasion or simply to savor a delightful meal at home.
Equipment
- large pot
- mixing spoon
- Cutting board
- knife
- Tongs
- aluminum foil
Ingredients
- lamb knuckles
- cooking oil
- onion
- paprika
- fresh parsley
- thyme
- bay leaves
- vegetable broth
- diced tomatoes
- celery stalks
- red wine
- carrots
Instructions
- Preheat your oven to 325°F (160°C).Season the lamb knuckles generously with salt and pepper on all sides.
- Heat the olive oil in a large, oven-safe pot over medium-high heat.
- Brown the lamb knuckles in the pot, working in batches if needed to avoid overcrowding. Cook each side for about 4-5 minutes until nicely browned. Remove the lamb knuckles from the pot and set them aside.
- In the same pot, add the diced onion, minced garlic, diced carrots, and diced celery. Sauté for about 5 minutes until the vegetables start to soften and develop some color.
- Pour in the red wine and deglaze the pot, scraping any browned bits from the bottom.
- Add the beef or vegetable broth, diced tomatoes (with their juices), bay leaves, dried rosemary, and dried thyme. Stir well to combine.
- Return the lamb knuckles to the pot, nestling them among the vegetables and liquid.Bring the mixture to a simmer, then cover the pot with the lid.
- Transfer the pot to the preheated oven and let it cook for approximately 2 hours and 30 minutes, or until the lamb knuckles are tender and easily pull away from the bone.
- Once cooked, remove the pot from the oven and carefully remove the lamb knuckles using tongs. Place them on a serving dish and tent with aluminum foil to keep warm.
- Skim off any excess fat from the cooking liquid. If desired, you can strain the liquid and reduce it on the stovetop to create a thicker sauce.
- Serve the lamb knuckles hot, drizzled with the cooking liquid or sauce, and garnish with fresh chopped parsley if desired.
- Serve the lamb knuckles hot, drizzled with the cooking liquid or sauce, and garnish with fresh chopped parsley if desired.
Notes
For added depth of flavor, marinate the lamb knuckles in the refrigerator for a few hours or overnight before cooking. Create a marinade using olive oil, garlic, lemon juice, and your choice of herbs and spices.
If you prefer a thicker sauce, you can use a slurry of cornstarch and water to thicken the cooking liquid after straining it.
Leftover lamb knuckles can be refrigerated and enjoyed the next day. Gently reheat them in the oven or on the stovetop for best results.
Nutrition
Serving: 700g
Tried this recipe?Let us know how it was!
