Recipe:
1. 7-8 tomatoes
2. Olive oil
3. 10 cloves garlic
4. 750 g lamb knuckles
5. 3 leeks or 2 onions
6. 3 stalks celery
7. 3 carrots
8. 2 tablespoons flour
9. ½ teaspoon ground nutmeg
10. Salt and pepper
11. ½ cup red wine
12. 750 ml good beef stock
13. 5 sprigs oregano
14. 5 sprigs thyme
15. 5 sprigs parsley
16. ½ cup brown lentils
Cut the tomatoes in half and place on an oiled baking tray cut side down with the unpeeled garlic. Season with salt and pepper. Bake at 200°C for 30 minutes. Chop the vegetables roughly and add to a pan to soften for a few minutes. Place these in a casserole dish or slow cooker. Place the flour, nutmeg and plenty of salt and pepper in a bag and shake it around to mix. Add the lamb knuckles and shake to coat. Place in hot oil in a pan and brown a layer at a time on all sides. Add to casserole. Once the tomatoes and garlic are cooked, peel the tomatoes and squeeze the garlic out their skins into to the casserole. Deglaze the pan with wine and stock and add to the casserole with the herbs and lentils. Cook for 1 ½ hours on a medium heat until the meat is tender.