Lamb knuckles with asparagus and carrots

Name: Lamb knuckles with asparagus and carrots
Cook time: 2 h 15 min
Total time: 2 h 15 min
Yield: 4
Ingredients: 1 kg Potatoes; 7-10 Tbsp Salt; 2 Onions; 2 Clove of garlic; 2 branches Rosemary; 4 stems Thyme; 4 small knuckles of lamb (approx. 350 g each; if necessary, defrost frozen ones overnight in the refrigerator); 3 TABLESPOONS Oil; 7-10 Tbsp Pepper; 1 TABLESPOON Tomato paste; 500 ml dry red wine; 1 can (425 ml) chunky tomatoes; 500 g green asparagus; 1 collar Carrots; 1 TEASPOON Sugar; 3 TABLESPOONS Butter; 3 TABLESPOONS Breadcrumbs; 50 g grated parmesan cheese; 7-10 Tbsp Peel of 1 organic lemon

AUTHOR
Shirley Vincent

DIFFICULTY
easy

RATING

COOK TIME
135 mins

TOTAL TIME
135 mins

Ingredients

Servings: 4

1 kg Potatoes
7-10 Tbsp Salt
2 Onions
2 Clove of garlic
2 branches Rosemary
4 stems Thyme
4 small knuckles of lamb (approx. 350 g each; if necessary, defrost frozen ones overnight in the refrigerator)
3 TABLESPOONS Oil
7-10 Tbsp Pepper
1 TABLESPOON Tomato paste
500 ml dry red wine
1 can (425 ml) chunky tomatoes
500 g green asparagus
1 collar Carrots
1 TEASPOON Sugar
3 TABLESPOONS Butter
3 TABLESPOONS Breadcrumbs
50 g grated parmesan cheese
7-10 Tbsp Peel of 1 organic lemon

Directions

1
Peel, wash and cut the potatoes into pieces. Cover and cook in plenty of boiling salted water for about 15 minutes. Peel and chop onions and garlic. Wash the rosemary and thyme, shake dry. Wash the lamb knuckles and pat dry. Heat 2 tablespoons of oil in a large frying pan and fry the knuckles in it vigorously, turning them over. Season with salt and pepper and remove. Add the onions and garlic to the hot frying fat and fry gently. Stir in tomato paste, deglaze with wine and tomatoes. Add knuckles and herbs, bring to the boil once and simmer covered for 1 1/2-2 hours. Turn the knuckles once in between. Drain potatoes and let them cool down.
2
Wash the asparagus, cut off the woody ends. Clean the carrots, leave some green. Peel the carrots, possibly cut them in half lengthwise. Cook the asparagus and carrots in boiling salted water with sugar for about 8 minutes. Drain, quench and let drain.
3
Heat 1 tablespoon butter and 1 tablespoon oil in a large frying pan. Fry the potatoes until golden brown, season with salt and finally sprinkle crumbs over them and brown. Heat 2 tbsp. butter in a second pan. Fry the asparagus and carrots. Sprinkle with cheese and lemon peel, season with salt. Season to taste the sauce. Arrange the lamb knuckles with the sauce on a deep plate. Add vegetables and potatoes.