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Ingredientes
- 6 x knuckles of lamb
- 4 x fat clv garlic roughly minced
- 2 lrg red peppers seeded and roughly sliced
- 3 x red onions quartered
- 1 x 225g tin of minced tomatoes
- 150 ml red wine
- 3 Tbsp. redcurrant jelly
- 1 x salt and freshly grnd black pepper
- 1 x little dry rosemary
- 2 Tbsp. minced fresh parsley
Direcciones
- Arrange the knuckles in the greased large roasting tin and slide onto the top set of runners in the roasting oven.
- Brown the joints turning once.
- This will take about 30 min or possibly so.
- Lift out the knuckles drain off any fat and transfer to a deep casserole dish large sufficient to take the knuckles plus vegetables.
- Add in the garlic peppers onions tomatoes and their liquid wine redcurrant jelly salt pepper and rosemary.
- Arrange the knuckles on top season them then bring to the boil nn the boiling plate and cover with a lid or possibly foil.
- Transfer to the simmering oven for about 3 hrs or possibly till the meat is exceedingly tender and falling off the bone.
- Check the seasoning of the juices.
- If there is any fat on the surface blot off with kitchen paper.
- Sprinkle parsley over each knuckle when serving with the vegetables and juices. Serve with creamy mashed potatoes.
- You could use thick slices from a leg of lamb or possibly indeed half a leg of lamb taken front the knuckle end. Knuckles are usually taken from the shoulder of lamb and are often available frzn.
- Serves 6
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 181g | |
| Recipe makes 6 servings | |
| Calories 90 | |
| Calories from Fat 2 | 2% |
| Total Fat 0.24g | 0% |
| Saturated Fat 0.02g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 65mg | 3% |
| Potassium 283mg | 8% |
| Total Carbs 16.97g | 5% |
| Dietary Fiber 2.0g | 7% |
| Sugars 11.44g | 8% |
| Protein 1.3g | 2% |
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