Recipe for Lamb with Red Onions and Peppers 
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Yield:
6
Ingredients:
Amount Ingredient
6 x knuckles of lamb
4 x fat clv garlic roughly chopped
2 lrg red peppers seeded and roughly sliced
3 x red onions quartered
1 x 225g tin of chopped tomatoes
150 ml red wine
3 tbl redcurrant jelly
1 x salt and freshly ground black pepper
1 x little dried rosemary
Instructions:
Instructions: 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 minutes or so.

Lift out the knuckles drain off any fat and transfer to a deep casserole dish large enough to take the knuckles plus vegetables.

Add 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 foil.

Transfer to the simmering oven for about 3 hours or until 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 indeed half a leg of lamb taken front the knuckle end. Knuckles are usually taken from the shoulder of lamb and are often available frozen.

Serves 6

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