Braised lamb knuckles with vegetables

Name: Braised lamb knuckles with vegetables
Cook time: 2 h 15 min
Total time: 2 h 15 min
Yield: 4
Ingredients: 4 big tomatoes; 1 young garlic bulb; 3 medium-sized onions; 750 g colourful peppers; 7-10 Tbsp (e.g. pointed peppers; green and red); 250 g green beans; 2 medium-sized carrots; 1⁄2 Federation Mint and parsley; 4 Stem(s) Thyme; 2 Bay leaves; 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
Xavier Baldwin

DIFFICULTY
easy

RATING

COOK TIME
135 mins

TOTAL TIME
135 mins

Ingredients

Servings: 4

4 big tomatoes
1 young garlic bulb
3 medium-sized onions
750 g colourful peppers
7-10 Tbsp (e.g. pointed peppers; green and red)
250 g green beans
2 medium-sized carrots
1⁄2 Federation Mint and parsley
4 Stem(s) Thyme
2 Bay leaves
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
Wash the tomatoes. Cut the garlic into cloves. Peel and quarter onions. Clean and wash the peppers. Clean and wash the beans. Peel and wash carrots and cut them into pieces. Wash herbs.
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, carrots, beans and herbs.
3
Deglaze everything with a good 1⁄2 litre of water. Bring to the boil, cover and stew for about 1 1⁄2 hours. Then braise open for about 30 minutes until done. Season knuckles and vegetables with salt, pepper and lemon juice.
4
Do everything. You can have pita bread or a pilaf.