Braised lamb knuckles with beans and tomato vegetables and roast potatoes

Name: Braised lamb knuckles with beans and tomato vegetables and roast potatoes
Cook time: 2 h
Total time: 2 h
Yield: 4
Ingredients: 2 medium-sized carrots (approx. 200 g); 3 (approx. 250 g) medium-sized onions; 1 young garlic bulb; 2 Branches of rosemary; 3-4 Stem(s) Thyme; 4 Lamb knuckles fresh or frozen (approx. 350 g each); 3-4 Tbsp Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 TABLESPOONS Tomato paste; 3/8 l dry red wine; 3/8 l clear soup; 0,8-1 kg baby potatoes; 150 g cherry tomatoes; 1 collar Parsley; 600 g frozen princess beans; 20–30 g clarified butter; 20–30 g Butter

AUTHOR
Lenora Decker

DIFFICULTY
easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 4

2 medium-sized carrots (approx. 200 g)
3 (approx. 250 g) medium-sized onions
1 young garlic bulb
2 Branches of rosemary
3-4 Stem(s) Thyme
4 Lamb knuckles fresh or frozen (approx. 350 g each)
3-4 Tbsp Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 TABLESPOONS Tomato paste
3/8 l dry red wine
3/8 l clear soup
0,8-1 kg baby potatoes
150 g cherry tomatoes
1 collar Parsley
600 g frozen princess beans
20–30 g clarified butter
20–30 g Butter

Directions

1
Peel, wash and roughly cut the carrots into pieces. Peel 2 onions and chop them roughly. Remove individual cloves from the garlic bulb, but do not peel. Wash the rosemary and thyme, shake dry.
2
Wash the lamb knuckles and dab them dry. Heat the oil in a large roasting pan and fry the knuckles thoroughly while turning them. Season with salt and pepper and remove. Add carrots, onions and garlic to the hot frying fat and fry lightly.
3
Stir in tomato paste and deglaze with red wine and stock. Add knuckle of pork, rosemary and thyme, bring to the boil, cover and braise in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 1 1/2-2 hours.
4
Turn the knuckles once in a while. Wash the potatoes, cover and cook in plenty of boiling water for 15-20 minutes. Pour potatoes onto a sieve, rinse under cold water and remove the skin.
5
Let the potatoes cool down. Wash and halve the cherry tomatoes. Peel and finely dice 1 onion. Wash parsley, shake dry and chop except for something to garnish. Put deep-frozen beans in 250 ml boiling salted water, bring to the boil, cover and cook for about 5 minutes.
6
Heat clarified butter in a large frying pan. Fry the potatoes in it while turning them golden brown and season with salt and pepper. Pour the beans onto a sieve and let them drain. Heat butter in a pot, fry onions and tomatoes and season with salt and pepper.
7
Add the beans and parsley and toss in. Arrange the lamb knuckles with the sauce on a deep plate and garnish with parsley. Add the beans and tomato vegetables and roast potatoes.