Hearty and zesty lamb knuckle casserole recipe by Lois Nel served with couscous and paired with Louis Cabernet Sauvignon.
Ingredients
1 kg lamb knuckles (or lamb chops or any lamb cut)
zest and juice of 1 orange
125 ml orange juice
125 ml balsamic vinegar
1 beef stock cube
olive oil for cooking
2 onions, chopped
1 x 410 g tin chopped tomatoes
crushed garlic ('lots!')
fresh thyme ('about 10 sprigs')
fresh basil for garnishing ('optional')
Recipe
Serves 6-8
Preheat the oven to 180 °C.
Brown the lamb in a large saucepan and place in a large ovenproof dish with a lid.
Grate the orange zest into a bowl or jug and squeeze the juice of the orange into the same bowl. Then add the 125 ml orange juice and balsamic vinegar. Crush the stock cube and add.
Heat the olive oil in the saucepan and saute the onions. Add the tinned tomatoes, the orange juice and balsamic vinegar mix, and garlic and cook for 20-30 minutes until the sauce has reduced.
Pour the sauce over the lamb knuckles. Place some thyme sprigs in between the meat. Cover with the lid and cook in the oven for about 1 ½ hours (or a little longer if necessary) until the meat is tender.
Serve with couscous. If you wish, use shredded basil as a garnish.
Wine Pairing
Louis Cabernet Sauvignon
Cook’s Note
'This is a favourite dish that reminds me of my time with Neil Ellis, whose wife Stephanie used to make it. I've even made it for friends in France, at Domaine des Anges in the southern Rhone: my best attempt, whether because of the ingredients or the company, I don't know.'