Lamb knuckles with beans

Name: Lamb knuckles with beans
Cook time: 2 h 15 min
Total time: 2 h 15 min
Yield: 4
Ingredients: 4 medium-sized lamb shanks (approx. 350 g each); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Flour; 2 TABLESPOONS Oil; 4 medium-sized onions; 3 medium-sized carrots (à approx. 100 g); 1/2 l Red wine; 4 Bay leaves; 2 can(s) (each 850 ml; 450 g of separation weight) white beans; 2 Garlic cloves; 3-4 Stem(s) Parsley; 1 untreated lemon

AUTHOR
Avis Adkins

DIFFICULTY
easy

RATING

COOK TIME
135 mins

TOTAL TIME
135 mins

Ingredients

Servings: 4

4 medium-sized lamb shanks (approx. 350 g each)
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Flour
2 TABLESPOONS Oil
4 medium-sized onions
3 medium-sized carrots (à approx. 100 g)
1/2 l Red wine
4 Bay leaves
2 can(s) (each 850 ml; 450 g of separation weight) white beans
2 Garlic cloves
3-4 Stem(s) Parsley
1 untreated lemon

Directions

1
Wash the knuckles of lamb, dab dry and season with salt and pepper. Turn in flour and tap off excess flour. Heat the oil in a roasting pan and fry the knuckles for about 10 minutes.
2
In the meantime, peel and quarter the onions. Clean and peel the carrots and cut them into approx. 1 cm thick slices. Remove the knuckles and put them aside. Fry the onions and carrots in the frying fat until golden.
3
Douse with red wine. Put the knuckles back into the roasting pan, add the bay leaf and braise in the preheated oven (electric range: 200 °C/ gas: level 3) covered on the lower shelf for about 2 hours. Turn the knuckles from time to time and add a total of approx. 1/4 litre water.
4
Drain the beans. Peel the garlic. Wash parsley, dab dry and pluck. Wash lemon, dab dry and peel thinly (without the whites) with a peeler. Chop garlic, parsley and lemon peel finely.
5
Add the beans to the lamb shanks about 10 minutes before the end of the cooking time. Season with salt and pepper. Arrange the knuckles of lamb with the bean vegetables and braising stock on a plate. Sprinkle with the Gremoulata (garlic-parsley-lemon mixture).