Burgundy lamb shanks

Name: Burgundy lamb shanks
Cook time: 2 h 30 min
Total time: 2 h 30 min
Yield: 4
Ingredients: 3 Carrots; 300 g Celeriac; 250 g Shallots or small onions; 3 Garlic cloves; 50-75 g streaky smoked bacon; 4 Lamb knuckles (approx. 350 g each); 7-10 Tbsp salt, pepper, 2-3 tablespoons of oil; 1-2 TEASPOONS dried thyme; 2 TABLESPOONS Tomato paste; 300 ml dry red wine (e.g. Spätburgunder); 1 1/2 TSP. clear soup; 1-2 Bay leaves; 1/2 bunch Parsley

AUTHOR
Billie Wagner

DIFFICULTY
easy

RATING

COOK TIME
150 mins

TOTAL TIME
150 mins

Ingredients

Servings: 4

3 Carrots
300 g Celeriac
250 g Shallots or small onions
3 Garlic cloves
50-75 g streaky smoked bacon
4 Lamb knuckles (approx. 350 g each)
7-10 Tbsp salt, pepper, 2-3 tablespoons of oil
1-2 TEASPOONS dried thyme
2 TABLESPOONS Tomato paste
300 ml dry red wine (e.g. Spätburgunder)
1 1/2 TSP. clear soup
1-2 Bay leaves
1/2 bunch Parsley

Directions

1
Peel, wash and chop the carrots and celery. Peel shallots and garlic. Finely dice garlic and 2 shallots. Cut bacon into strips. Wash the knuckles, dab dry and season. Fry them all around in hot oil in a roaster, take them out
2
Fry bacon in hot frying fat until crispy. Fry whole shallots briefly. Sauté diced vegetables, shallots and garlic. Season with salt, pepper and thyme
3
Briefly sauté the tomato paste. Put knuckles on top. Deglaze with red wine and about 3/8 l water. Add broth and bay leaf, bring to the boil. Cover and braise in the preheated oven (electric cooker: 200 °C/circulating air: 175 °C/gas: level 3) for about 2 hours.
4
Wash and chop the parsley. Season to taste the braising stock. Arrange knuckles with it, sprinkle with parsley. Green beans and roast potatoes taste good with it
5
Drink: dry red wine, e.g. Spätburgunder