Red Wine Lamb Delight 🍷🍖

Knuckles of Lamb in Red Wine 🍷

Introduction:

Indulge in the warmth of winter with this delightful dish of Knuckles of Lamb in Red Wine. Perfectly tender lamb knuckles, marinated in a rich red wine sauce, create a cozy dining experience that’s sure to please. Paired with creamy mashed potatoes, steamed baby carrots, and Brussels sprouts, this recipe promises a satisfying meal for the whole family.

• Preparation Time: 10 minutes
• Cooking Time: 3 hours
• Total Time: 3 hours and 10 minutes
• Servings: 6
• Cuisine: Lamb/Sheep
• Keywords: Meat, Kid Friendly, Winter, Spicy, Weeknight, Oven, < 4 Hours

Ingredients:

• 6 lamb knuckles
• 1 lamb shank
• 1 onion
• 6 garlic cloves
• 8 peppercorns
• 1 thyme sprig
• 4 bay leaves
• 2 carrots
• 0.5 celery stalk
• 1 tablespoon extra virgin olive oil
• 1 tablespoon honey
• 1 cup red wine
• 1 tablespoon molasses
• 1 tablespoon soy sauce

Instructions:

1. Preheat Oven:

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   • Begin by preheating your oven to 160°C (320°F). This ensures that your lamb cooks evenly and retains its succulence.

2. Prepare the Knuckles:

   • Trim the lamb knuckles, ensuring they look neat and the bone is exposed. This step ensures even cooking and a beautiful presentation.

3. Sear the Lamb:

   • Heat extra virgin olive oil in a large frying pan over medium-high heat. Sear the lamb knuckles on all sides until they develop a golden brown crust, sealing in the juices and flavor.

4. Transfer to Ovenproof Dish:

   • Place the seared lamb knuckles into a large ovenproof dish with a lid. Ensure the dish is large enough to accommodate all the knuckles and vegetables.

5. Add Vegetables and Seasonings:

   • Slice the onion, carrots, and celery, and add them to the dish with the lamb. Sprinkle peppercorns, garlic cloves, thyme, bay leaves, salt, honey, and red wine over the lamb and vegetables.

6. Slow Roast:

   • Cover the dish with a lid and transfer it to the preheated oven. Let the lamb slow roast for 2 hours, allowing the flavors to meld and the meat to become tender and succulent. The lamb should be tender enough to come away from the bone when it’s ready.

7. Prepare the Sauce:

   • Remove the lamb knuckles from the oven and transfer them to a serving dish. Cover them loosely with aluminum foil to keep warm.
   • Place the remaining juices and vegetables from the dish into a saucepan. Add molasses, soy sauce, and any remaining red wine. Simmer the mixture until it reduces to a syrupy consistency that can coat the back of a spoon.

8. Coat and Roast:

   • Strain the sauce through a fine sieve into a smaller saucepan to remove any solids. Return the lamb knuckles to the ovenproof dish and coat them generously with the prepared sauce.
   • Roast the lamb knuckles in the oven for an additional 20 minutes, allowing the sauce to caramelize and infuse the meat with its rich flavors. Baste the knuckles with the sauce a couple of times during cooking to ensure they stay moist and flavorful.

9. Serve and Enjoy:

   • Once cooked to perfection, remove the lamb knuckles from the oven and serve them hot, accompanied by creamy mashed potatoes, steamed baby carrots, and Brussels sprouts. Garnish with a sprig of fresh thyme for an extra touch of elegance.

Nutritional Information (per serving):

• Calories: 92.9
• Fat: 0.1g
• Saturated Fat: 0g
• Cholesterol: 0mg
• Sodium: 186.7mg
• Carbohydrates: 11.3g
• Fiber: 1g
• Sugar: 6g
• Protein: 1.1g

Conclusion:

With its tender, succulent meat and rich, flavorful sauce, Knuckles of Lamb in Red Wine is a true winter comfort food that’s sure to impress. Whether you’re cooking for a special occasion or simply craving a hearty meal, this recipe delivers on taste, texture, and satisfaction. So gather your ingredients, preheat your oven, and get ready to savor every delicious bite of this mouthwatering dish!