Lamb Chuckle Stew

An Authentic Lamb Chuckle Stew Recipe

There are many version of Lamb Chuckle Stew. I'll start with the delicious lamb knuckles I made. It's an old and super easy recipe of mine. As with all stews, this is even better made in advance and reheated; for me, this only makes things easier. Check out this simple yet amazing Lamb Chuckle Stew With Red Wine.

Note Down The Ingredients

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• Lamb Knuckles : 8-10
• Salt To Taste
• Pepper To Taste
• Finely Diced Onions: 2
• Celeriac: 100 Gm
• One Large Carrot
• Extra Virgin Olive Oil: 50 ml
• Garlic Cloves Chopped:2-4
• Orange Rind(Washed And Cut In Thin Strips)
• Thyme: 2 tsp
• Bay Leaves: 1-2
• Canned Tomatoes: 1 Can
• Beef Stock: 40 ml
• Red Wine: 100 ml
• Soy Sauce: 1 Tbsp
• Molasses: 3 Tbsp

Method To Prepare

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1. Trim the knuckles--make them look neat exposing the bone and season it with salt and pepper. keep it aside for 30 minutes.
2. Peel and chop celeriac and carrot.
3. Heat oil in a large pot (big enough to hold all the knuckles and vegetables) and saute the meat till it get light brown from every side.
4. Remove them and fry chopped onions, celeriac and carrot in the same oil..
5. Add garlic, orange rind, thyme, tomatoes, stock and wine. Bring to boil and add meat.
6. Cover and place it in the oven at 150 degree celsius for at least 2.30 hours. The longer the stew simmers, the more succulent the dish .
7. The lamb should be coming away from the bone when it is ready.
8. Add the molasses sugar and soya sauce. Coat it properly and roast in the oven for another 20 minutes.

Serve the stew with saffron risotto or polenta.