1.5kg Lamb knuckles
3 shallots, quartered
3 garlic cloves, crushed
5 rosemary sprigs
5 thyme sprigs
1 bouquet garni
340 ml lamb stock (use what you can find)
1 chopped canned tomatoes
Sweet corn ( mini cobs)
Heat oil in a medium sized pot.
Sauté shallots, rosemary, thyme, bouquet garni and garlic for 5 minutes then add the lamb knuckles.
Brown the lamb knuckles in the pot and once they are all browned pour in the stock and canned tomato and leave to simmer for 1 hour