Heat oil and margarine in a large heavy based frying pan.
Place lamb knuckles in a bowl with sachet of KNORR Brown Onion Gravy and toss to coat the knuckles well.
Fry a few knuckles at a time until well browned on all sides and set aside.
In a separate pot fry the onion, garlic and carrots in oil until tender then add the browned lamb knuckles.
Add all the Robertsons spices and allow to fry for a few minutes to release the aroma.
Add the red wine and allow to simmer until the alcohol has burnt off then add the water and dried apricots.
Cover with a lid and allow to cook over a gentle heat for about 1 hour 30 minutes or until the lamb is tender and falling off the bone.
Serve with rice or cous cous tossed with freshly chopped herbs.