Braised knuckles with shallots

Name: Braised knuckles with shallots
Cook time: 2 h 15 min
Total time: 2 h 15 min
Yield: 5
Ingredients: 3 Garlic cloves; 500 g Shallots; 2 Carrots; 1/2 Perennial celery; 2 TABLESPOONS oil, salt, pepper; 1-2 TABLESPOONS Tomato paste; 2 Bay leaves; 1/2 bunch flat leaf parsley; 1 untreated lemon

AUTHOR
Isreal Robertson

DIFFICULTY
easy

RATING

COOK TIME
135 mins

TOTAL TIME
135 mins

Ingredients

Servings: 5

3 Garlic cloves
500 g Shallots
2 Carrots
1/2 Perennial celery
2 TABLESPOONS oil, salt, pepper
1-2 TABLESPOONS Tomato paste
2 Bay leaves
1/2 bunch flat leaf parsley
1 untreated lemon

Directions

1
Wash the meat and pat dry. Peel garlic, shallots and carrots. Clean the celery. Wash vegetables and cut into pieces. Chop garlic
2
Fry the meat in a frying pan in hot oil all around. Season with salt and pepper. Fry the prepared ingredients briefly. Stir in tomato paste and sweat it. Add 1/4 l water and bay leaf. Cover and braise in the preheated oven (electric cooker: 200 °C/circulating air: 175 °C/gas: level 3) for about 1 hour. Add 1/4 l of water and braise open for another 40-50 minutes
3
Wash and chop the parsley. Wash the lemon. Finely grate the peel or remove with a zest ripper. Arrange knuckles and vegetables. Sprinkle with parsley and lemon peel
4
Drink: dry red wine