Braised lamb knuckles with vegetables

Name: Braised lamb knuckles with vegetables
Cook time: 2 h 30 min
Total time: 2 h 30 min
Yield: 4
Ingredients: 1 young garlic bulb; 3 medium-sized onions; 4 big tomatoes; 1/2 bunch Mint and parsley; 4 Stem(s) Thyme; 2 Bay leaves; 750 g Paprika's (bv. puntpaprika's; groen en rood); 250 g green beans; 2 medium-sized carrots; 4 Lamb knuckles (approx. 350 g each); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 4-6 Tbsp Olive oil; 3 TABLESPOONS Lemon juice

AUTHOR
Andrew Gay

DIFFICULTY
easy

RATING

COOK TIME
150 mins

TOTAL TIME
150 mins

Ingredients

Servings: 4

1 young garlic bulb
3 medium-sized onions
4 big tomatoes
1/2 bunch Mint and parsley
4 Stem(s) Thyme
2 Bay leaves
750 g Paprika's (bv. puntpaprika's; groen en rood)
250 g green beans
2 medium-sized carrots
4 Lamb knuckles (approx. 350 g each)
7-10 Tbsp Salt
7-10 Tbsp Pepper
4-6 Tbsp Olive oil
3 TABLESPOONS Lemon juice

Directions

1
Cut the garlic into cloves. Peel and quarter the onions. Wash tomatoes and herbs. Clean or peel the rest of the vegetables, wash and roughly chop them.
2
Wash knuckles and pat dry. Season with salt and pepper. Heat the oil in a large frying pan. Brown the knuckles in it all around. Add onions and garlic and fry briefly. Add tomatoes, paprika, beans, carrots and herbs
3
Deglaze everything with a good 1/2 l water and bring to the boil. Cover and stew for about 1 1/2 hours. Then braise open for another 30 minutes until done. Season to taste with salt, pepper and lemon juice. Goes well with flat bread or rice pilaf
4
Drink: Peppermint tea