1 kg lamb knuckles
2 tbls tomato paste
3 cups passata
3 fresh garlic cloves pressed
cracked black pepper
olive oil
7 fresh thyme leaves
1 cup good red wine
1 cup vegetable stock
3 bay leaves
1 onion chopped
5 baby onions peeled
1 small packet baby carrots


Brown the meat in olive oil and transfer it to an oven proof dish that has a lid. Add the baby onions and carrots. Add the chopped onion and garlic to the pan. Sauté in olive oil for a few minutes. Add the thyme sprigs, salt and pepper. Mix well. Add the rest of the ingredients and bring to a boil. Pour over the meat and give it a good mix. Put the cover on the dish and place in an oven on 210° C for 30 minutes. Then turn the temperature down to 160° C and allow to cook for two hours or until everything is cooked and the meat is tender.

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