Ingredients: 15

Servings: 4-6

2 kg lamb knuckles/shanks cut into 2.5 cm pieces

80-100 ml flour

50 g butter

30 ml olive oil

2 large onions, chopped

2 garlic gloves, chopped

1 large carrot, grated

2 celery sticks, chopped

2 x 410 g Whole Peeled Tomatoes

250 ml dry red wine

250 ml fresh herbs, chopped

20 ml chutney

100-200 ml water

salt and pepper

rice (to serve)


  • Start Cooking: Dust the lamb with the flour and season with salt and pepper.
  • Heat half of the butter and olive oil in a large pot and fry the lamb in small batches until golden brown. Remove from the pot and heat the remaining butter and oil.
  • Fry the onions, garlic, carrot and celery for about 3-5 minutes. Put the lamb in with the vegetables and add the Whole Peeled Tomatoes, red wine, herbs and chutney. Stir well and add a bit of the water if necessary. Put the lid on and simmer for 1-2 hours.
  • Season to taste and serve with rice, garnished with herbs.