• 1 – 2kg lamb knuckle
• 1 tin butter beans
• 2 onions – chopped
• 3 carrots – chopped
• 200ml tomato paste
• 10ml sugar
• 5ml thyme
• 5ml mix herbs
• 4 bay leaves
• Garlic
• 200ml beef stock
• 10ml Worcestershire sauce
• ½ cup red wine
• Salt and pepper
Brown meat in batches. Brown onions and garlic. Add remaining ingredients and cook until tender. Adjust seasoning.