• 25 kg lamb knuckle pieces or lamb neck
  • 45 ml (3 tbsp.) oil to fry
  • 15 ml (1 tbsp.) meat spice
  • 1 onion, chopped
  • 1 x 410 g can chopped tomatoes
  • 5 ml (1 tsp.) sugar
  • 250 ml (1 cup) red wine (optional)
  • 500 ml (2 cups) water
  • 1 x 50 g packet brown onion soup mix
  • 300 g thin green beans, to serve
  • Baby spinach leaves, to serve
  • 1 ripe avocado


  1. Preheat oven to 160°
  2. Heat half of the frying oil in a large, heavy based saucepan or cast-iron casserole dish on the stove.
  3. Pat the meat dry with paper towel and fry in batches until golden brown. Remove each batch with a slotted spoon and set aside.
  4. Season the browned meat with meat spice. Brown the onion in the same pan using the rest of the oil.
  5. When golden, soft and glazed, about 2 – 3 minutes, add the chopped tomatoes, sugar, red wine, water and soup. If not using the wine, add an additional 250 ml of water.
  6. Bring to a slow simmer. If not using an ovenproof saucepan, transfer to a large ovenproof casserole dish with a lid. Cook until the meat is tender and falls off the bone, about 1 ½ – 2 hours.
  7. To serve, blanch the green beans and toss through the casserole with a couple of handfuls of baby spinach, and sliced avocado.