Slow Cooked Lamb Knuckes

Ingredienti

• 800 g Lamb knuckles (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 concentrate (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
• 4 large potatoes
• 80 g green beans
• 1 garlic clove
• 20 g butter
• 2 Tbls olive oil

Preparazione

1. 1

   Ingredients list follow the photos...

2. 2

   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

3. 3

   I bought 730g lamb knuckles from Woolies. Coat the lamb both sides in the seasoned flour

4. 4

   Add to the pan of hot oil

5. 5

   Brown on both sides about 2-3 min per side remove and set aside

6. 6

   Get your scrubbed potatoes on the boil in salted water for about 25 min

7. 7

   Chop 2 stalks of celery and 1 onion. Grate 2 carrots and finely slice the other 2

8. 8

   In the same pan the meat was browning add the onion and fry for 2 min

9. 9

   Add 3 smashed garlic cloves and fry for 1 min

10. 10

    Add the celery and carrots

11. 11

    Add 2 tsps of dried oreganum

12. 12

    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.

13. 13

    measure out the wine

14. 14

    Add 1/2 cup white wine to deglaze the pot . The alcohol evaporates and you are left with the flavour

15. 15

    Add 4 stalks of fresh rosemary and the chopped parsley

16. 16

    Add 150g green beans that have been top and tailed

17. 17

    Add 1 cup water

18. 18

    Return the knuckles back to the pot

19. 19

    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

20. 20

    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

21. 21

    After an hour in the oven check on lamb. It will still be fairly firm. Most of the liquid will have evaporated.

22. 22

    Add another cup of water and replace lid and continue to cook for another hour

23. 23

    After 2 hours in the oven return to stove. Just before you are about to serve add tin of cannellini beans

24. 24

    Add 2 chopped fresh tomatoes and 1 tsps of Oreganum

25. 25

    And 1/2 tin of water

26. 26

    Cut potatoes in half arrange in oven proof dish smash down with a potato masher

27. 27

    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.