Slow braised lamb knuckle in red wine & olive oil

Great recipe for the cooler weather we are still having!

Serves 4 people as a main dish. Yum

Slow braised lamb knuckle in red wine & olive oil


4 trimmed knuckles

½ cup of plain flour

1 tbsp. smoked paprika

Pinch of salt and pepper

2 tbsp. vegetable oil

½ cup of Bravoleum Green olive oil

1 large brown onion, finely chopped

4 cloves of garlic, finely chopped

2 carrots, finely diced

2 cups of red wine

2 cups of passata

1 cup of beef stock

2 bay leaves

1 tbsp. brown sugar

1 tsp. cracked pepper

½ tsp. of salt

1 tsp. of thyme chopped


4 large potatoes

¼ cup Bravoleum purple olive oil

2 sprigs of rosemary

1 tsp. sea salt


Steamed greens to serve.



An hour or so before your ready to start cooking, take your lamb knuckles out of the fridge and allow them to get to room temperature. This will help stop too much shrinkage and allow the meat to cook more evenly.

Once your ready to get started place your knuckles in a large bowl and dust with flour, smoked paprika, salt and pepper, ensuring they are evenly covered. In a large heavy based pot add vegetable oil and turn to a high heat, add two knuckles at a time and aim to get a good char on either side, set the lamb aside once browned and lower to a medium heat. Add the onions, garlic and carrot to the pot and cook until the onion starts to go translucent but not browned.  Add red wine, and scrape anything from the bottom to deglaze. Add Bravoleum Green olive oil with your lamb, passata and beef stock.

Throw in bay leaves, brown sugar, thyme, pepper and salt and bring the pot to the boil for 3 minutes. Turn off the heat and carefully wrap the top of the pot in foil and place the lid back on to create a seal.

Put into your oven at 150 degrees for 3 hours or add to your slow cooker on low for 6 hours.

While your waiting for the lamb prepare your potatoes. Peel and cut into quarters, add to a pot of salted water and allow to soak for 2 hours, this will remove the extra starch. With 2 hours left on your lamb, drain the potatoes and pat dry – the less water the crunchier they will be. Place in a roasting tray and coat in Bravoleum purple, rosemary and salt. To get a good crust place on the bottom shelf of the oven and shake twice through out the 2 hours of cooking.

Once 3 hours is completed remove your lamb and carefully peel back the foil – watch out for the steam! The lamb should be falling off the bone.

Garnish with fresh thyme, and serve with seasonal steamed greens – Enjoy!