Preheat the oven to 160°C. Season the lamb knuckles with Sea Salt and Black Pepper and dust in the flour, shaking off the excess. Add a good drizzle of Extra Virgin Olive Oil to a heavy-based oven-proof casserole dish over a medium to high heat. Add the lamb knuckles in batches and brown well all over. Take care not to fry too much at once otherwise, the meat will stew instead of browning. Once all the knuckles are done, remove and set aside.

In the same pot, add the butter and gently sauté the onions until soft and translucent, then add the carrots, celery, garlic and Lamb or Roast Rub and sauté for a few more minutes. Pour in the red wine to deglaze the pan then add the lamb knuckles back to the pot, gently mix to combine and simmer for 10 minutes to allow the alcohol to evaporate. Add the chopped tomatoes, tomato paste, bay leaves and prepared Lamb Stock. Season with  Sea Salt and Black Pepper.

Put the lid on the pot and place into the middle of a preheated oven for 2 –3 hours until the lamb is fall-off-the-bone tender. Remove from the oven and allow to stand for 5-10 minutes. Check the seasoning and garnish with roughly chopped Italian parsley, lemon zest and shavings of parmesan. Delicious served with creamy mashed potato, gnocchi or smooth buttery polenta and a full-bodied red!