Braised knuckles of pond lamb

Name: Braised knuckles of pond lamb
Cook time: 2 h 45 min
Total time: 2 h 45 min
Yield: 4
Ingredients: 6 medium-sized carrots; 1 small celery root; 4 Shallots or small onions; 2 Garlic cloves; 2 Rosemary twigs; 4 Lamb knuckles (400-500 g each); 7-10 Tbsp salt and pepper; 4 TABLESPOONS Oil; 1 TABLESPOON Tomato paste; 1/2 l dry red wine; 1 glass (400 ml) Lamb stock; 2 Bay leaves; 1 kg Potatoes; 50–75 g icy butter

AUTHOR
Leta Marks

DIFFICULTY
easy

RATING

COOK TIME
165 mins

TOTAL TIME
165 mins

Ingredients

Servings: 4

6 medium-sized carrots
1 small celery root
4 Shallots or small onions
2 Garlic cloves
2 Rosemary twigs
4 Lamb knuckles (400-500 g each)
7-10 Tbsp salt and pepper
4 TABLESPOONS Oil
1 TABLESPOON Tomato paste
1/2 l dry red wine
1 glass (400 ml) Lamb stock
2 Bay leaves
1 kg Potatoes
50–75 g icy butter

Directions

1
Peel, wash and roughly chop the carrots and celery. Peel and halve shallots and garlic. Wash the rosemary. Wash the lamb knuckles, dab dry and season with salt and pepper.
2
Heat 2 tablespoons of oil in a large frying pan. Sauté the knuckles in it all around at high heat. Take them out. Sauté the carrots, celery, shallots and garlic in the frying fat. Briefly sauté the tomato paste.
3
Deglaze with red wine and lamb stock. Add knuckle of pork, rosemary and laurel. Cover and stew for about 2 hours.
4
Peel and wash the potatoes. Depending on the size, halve lengthwise or cut into pieces. Fry in 2 tablespoons of hot oil all around for about 30 minutes until golden brown. Season with salt and pepper.
5
Remove the knuckles. Pour gravy through a fine sieve into a pot and let it boil down for about 10 minutes. Put the vegetables with the knuckles back into the roaster and keep covered and warm.
6
Stir cold butter into the gravy in small pieces one by one until the sauce has a binding effect. Season to taste with salt and pepper. Arrange knuckles with vegetables with potatoes and sauce.
7
Drink tip: strong red wine, e.g. a Bordeaux.