Best Lamb Knuckles Recipe: A South African Comfort Favourite

The Best Lamb Knuckles Recipe is a true South African comfort dish: rich, tender and full of flavour. Whether you’re cooking for family or entertaining guests, this dish brings warmth to any table. Lamb knuckles are known for their juicy, melt-in-your-mouth texture when slow-cooked, and their ability to soak up deep, aromatic flavours from herbs, spices and stock.

This recipe celebrates everything South Africans love about home cooking with hearty portions, delicious gravy and a meal that tastes like love in a pot. It’s versatile too; you can serve it with creamy mashed potatoes, fluffy rice, pap or even freshly baked roosterkoek.

The secret to perfect lamb knuckles lies in patience. Slow simmering turns even the simplest ingredients into a rich, glossy sauce that clings to every bite. Aromatic spices like paprika, garlic and thyme make the meat irresistible, while onions and tomatoes create a flavourful base.

Whether you’re a seasoned home cook or new to traditional dishes, this lamb knuckles recipe guarantees tender meat, a silky sauce and that unmistakable South African taste.

Ingredients

• 1.5 kg lamb knuckles, trimmed
• 3 tablespoons vegetable or olive oil
• 2 onions, finely chopped
• 3 cloves garlic, crushed
• 2 carrots, chopped
• 1 red pepper, chopped
• 2 tablespoons tomato paste
• 1 can (400g) chopped tomatoes
• 2 cups beef or lamb stock
• 1 teaspoon paprika
• 1 teaspoon ground cumin
• 1 teaspoon dried thyme
• 1 teaspoon curry powder (optional)
• Salt and black pepper, to taste
• 2 tablespoons flour (for thickening)
• Fresh parsley, chopped (for garnish)

Directions

1. Heat the oil in a large heavy-based pot over medium heat.
2. Season the lamb knuckles with salt and pepper, then coat lightly in flour.
3. Brown the knuckles in batches until golden all over. Remove and set aside.
4. In the same pot, add onions and cook until soft and translucent.
5. Stir in the garlic, carrots, and red pepper, cooking for 2–3 minutes.
6. Add the tomato paste, paprika, cumin, thyme, and curry powder. Stir until fragrant.
7. Pour in the chopped tomatoes and stock. Stir to combine.
8. Return the browned lamb knuckles to the pot. Bring to a simmer.
9. Reduce the heat to low, cover, and cook gently for 1½ to 2 hours until the meat is tender and falling off the bone.
10. Adjust seasoning and simmer uncovered for another 10 minutes to thicken the sauce.
11. Garnish with chopped parsley before serving.

How to Prepare Lamb Knuckles

Start by trimming any excess fat from the lamb knuckles, ensuring even browning. Use a heavy pot or cast-iron casserole for the best heat retention. Browning the meat first seals in the juices and builds flavour in the base. When adding the vegetables and spices, allow them to cook until fragrant, and this step builds depth in the sauce. Deglaze the pot with stock to lift all the caramelised bits stuck to the bottom. Slow cooking is key. The low heat breaks down the connective tissue, turning the lamb buttery soft. If you prefer, this recipe can also be done in a slow cooker or oven (160°C) for 2–3 hours.

Preparation Time

• Prep time: 20 minutes
• Cooking time: 2 hours
• Total time: 2 hours 20 minutes

Servings

Serves 4–6 people

FAQs

Can I use beef instead of lamb?

Yes, beef shin or oxtail works beautifully as substitutes, though the flavour will differ slightly.

How can I make it thicker?

Simmer uncovered at the end, or stir in a slurry of 1 tablespoon flour mixed with 2 tablespoons water.

Can I cook lamb knuckles in the oven?

Yes. Cover and bake at 160°C for 2–3 hours until tender.

What sides go best with lamb knuckles?

Serve with rice, mashed potatoes, pap or crusty bread to soak up the rich sauce.

Take a look at: How to Make Pap: A Traditional South African Staple.

Can I freeze leftovers?

Absolutely. Cool completely, store in an airtight container, and freeze for up to 3 months.

Conclusion

This Best Lamb Knuckles Recipe is the definition of South African comfort food – hearty, aromatic, and deeply satisfying. The slow-cooked lamb melts in your mouth, while the rich tomato-based gravy bursts with layers of flavour. It’s a dish that feels like home, perfect for Sunday lunch or special gatherings. The beauty of lamb knuckles lies in their versatility. You can spice them up with curry, add red wine for richness, or keep it classic with herbs and tomatoes. No matter how you serve it, it’s guaranteed to impress. So, next time you crave something warm and comforting, let the slow simmer of lamb knuckles fill your kitchen with that unmistakable aroma of home. It’s the kind of dish that brings family together – one delicious bite at a time.