- 4 Tbsp olive oil
- 1,5-2kg sliced lamb knuckles
- Salt and freshly ground black pepper
- 2 onions, thinly sliced
- 1 ½ cups stock
- 2-3 cloves garlic, crushed
- 1 x 400 g can chopped tomatoes
- 1 dry cup dry red wine
- Zest of 1 orange, blanched
- 1 cup fresh-squeezed orange juice
- ¼ cup balsamic vinegar
- A few sprigs of fresh thyme
- 50 g sun-dried tomatoes
For the gremolata, mix together the following
- Finely chopped rind of 2 oranges and 1 lemon, blanched
- 2 cloves garlic, chopped
- ½ cup chopped Italian parsley
1. Heat half the oil in a heavy casserole, and then add the lamb in batches, browning over a high heat. Add more oil if necessary. Once browned, transfer the lamb with a slotted spoon to another bowl. Season each batch slightly.
2. Add the remaining oil to the casserole. Stir in the onions and cook very gently until softened but slightly browned. If necessary, stir in a little of the stock to prevent catching. Season slightly. First stir in the garlic, then the canned tomatoes.
3. Return the browned meat to the casserole. Pour in the stock, wine, zest, orange juice, vinegar and thyme.
4. Bring to the boil, cover directly with a piece of oiled greaseproof paper as well as the lid.
5. Cook at 160 degrees C for 1 ½ hours. Pour boiling water over the sun-dried tomatoes, drain, and then add to the casserole.
6. Bake, covered, for another 30 minutes or until tender.
7. Remove meat with a slotted spoon and thicken the cooking liquids.
8. Stir in 2 Tbsp of gremolata and sprinkle the rest over each serving.