Lamb Knuckles

Reuben makes Lamb Knuckles served with tempura green beans and salted chillies. Wood and decking will be the focus in our makeover and design trends. Reuben will then pair his dish with Glenelly Estate wines.


  • Lamb knuckles
    • 200ml rice wine vinegar
    • 100g palm sugar
    • 80ml light soy sauce
    • 1 litre chicken stock
    • 1 Tbsp freshly grated ginger
    • 2 garlic cloves
    • 1 Tblsp sesame oil
    • 600g lamb knuckles
  • Salted chillies
    • 2 fresh red chillies
    • 2 fresh green chillies
    • 2 tablespoons sea salt
  • Tempura green beans
    • 2 cups all-purpose flour
    • 1 cup corn flour
    • 2 eggs
    • 2 Tbsp sesame seeds
    • 1½ cups tap water, chilled
    • 1½ cups soda water, chilled
    • 1 lb green beans, trimmed



  1. Let’s start with the lamb knuckles.
    1. Take a pan and add the rice wine vinegar, palm sugar, soy sauce, chicken stock, ginger, garlic and sesame oil into the pan now bring to the boil for 2 to 3 min.
    2. Next add the lamb knuckles and reduce the heat to low and cover loosely with a lid
    3. Cooking it slowly for about 1.5 hours until the lamb is soft and almost falling off the bone. Season with salt.
    4. When the Lamb is cooked remove from the heat and keep it aside.
  2. Now for the salted Chillies
    1. Slice the chillies and wash in clean cold water until most of the seeds are removed.
    2. Remove from the water and place the chillies into a bowl now sprinkle salt over to cover the chillies.
    3. Mix well and leave to cure for 30 minutes.
    4. Salting the chillies, helps get rid of the worst bite, and brings out the chilli’ flavour. Leave some pips in if you prefer more bite.
  3. Now for the tempura batter
    1. Take a medium bowl stir together flour and salt
    2. Add the sparkling water and the ice water and egg and stir with a fork until blended.
    3. The batter can be a little lumpy add the sesame seeds and mix through. Keep aside.
    4. Keep the batter cold throughout, this will also ensure a crisper tempura.
    5. When desired consistency is reached keep it aside until later.
    6. Now dredge the beans in the corn starch, shaking off any excess swirl the beans through the batter and drop them into a  fryer preheated to 190 degrees Celsius fry the beans until golden brown for about 1 ½ minutes.
    7. Take a slotted spoon and remove the beans once they’re cooked and drain on paper towel.
    8. Serve the delicious lamb knuckles with the salted chillies and tempura green beans.
    9. This dish is great for entertaining guests at dinner.

Wine Pairing

Reuben paired his dish (above) with the following Glenelly wines:

  • Lady May 2011
  • Grand Vin 2009