Lamb knuckles with bouillon vegetables

Name: Lamb knuckles with bouillon vegetables
Cook time: 2 h 30 min
Total time: 2 h 30 min
Yield: 4
Ingredients: 1 bunch of greens; 3-4 (approx. 300 g) Carrots; 2 Leek sticks (leek); 1 medium onion; 4 Lamb knuckles (approx. 350 g each); 7-10 Tbsp salt, black pepper; 2 TABLESPOONS oil, 2 tablespoons tomato paste; 1 TEASPOON Thyme, 2 tsp broth; 600 g Potatoes; 2 Garlic cloves; 1/2 bunch Parsley; 1 untreated lemon

AUTHOR
Avis Adkins

DIFFICULTY
easy

RATING

COOK TIME
150 mins

TOTAL TIME
150 mins

Ingredients

Servings: 4

1 bunch of greens
3-4 (approx. 300 g) Carrots
2 Leek sticks (leek)
1 medium onion
4 Lamb knuckles (approx. 350 g each)
7-10 Tbsp salt, black pepper
2 TABLESPOONS oil, 2 tablespoons tomato paste
1 TEASPOON Thyme, 2 tsp broth
600 g Potatoes
2 Garlic cloves
1/2 bunch Parsley
1 untreated lemon

Directions

1
Clean and wash soup greens, carrots and leek. Peel onion. Cut leek, possibly parsley root and carrots into slices. Dice celery and onion
2
Wash and dab the knuckles, season with salt and pepper. Heat the oil in a frying pan. Brown the knuckles all around. Fry onion, possibly parsley root, half carrots and celery. Stir in tomato paste and thyme and sauté briefly
3
Add 1/2 l water and broth, bring to the boil. Cover and stew for 1 1/2-2 hours. Peel, wash and coarsely dice the potatoes. Add the remaining vegetables to the knuckles 30 minutes before the end of the cooking time and braise with them
4
Peel the garlic. Wash the parsley. Chop both. Wash and dry the lemon. Grate the peel. Mix with garlic and parsley. Flavour vegetables. Arrange everything and sprinkle with the parsley mixture