Lamb knuckles with white beans

Name: Lamb knuckles with white beans
Cook time: 2 h 45 min
Total time: 2 h 45 min
Yield: 4
Ingredients: 4 medium sized knuckles of lamb (approx. 400 g each); 7-10 Tbsp salt, white pepper; 7-10 Tbsp Flour; 4 medium-sized onions; 300 g Carrots; 2 TABLESPOONS Oil (e.g. olive oil); 4 Bay leaves; 1/2 l dry red wine; 1 can(s) (425 ml each) or 2 cans large; 7-10 Tbsp white beans; 2 Garlic cloves; 3-4 Stem(s) Parsley; 7-10 Tbsp grated zest of 1 untreated lemon

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

COOK TIME
165 mins

TOTAL TIME
165 mins

Ingredients

Servings: 4

4 medium sized knuckles of lamb (approx. 400 g each)
7-10 Tbsp salt, white pepper
7-10 Tbsp Flour
4 medium-sized onions
300 g Carrots
2 TABLESPOONS Oil (e.g. olive oil)
4 Bay leaves
1/2 l dry red wine
1 can(s) (425 ml each) or 2 cans large
7-10 Tbsp white beans
2 Garlic cloves
3-4 Stem(s) Parsley
7-10 Tbsp grated zest of 1 untreated lemon

Directions

1
Wash the meat and pat dry. Season with salt and pepper. Turn in flour and tap off a little
2
Peel and quarter the onions. Clean, wash and chop the carrots. Heat the oil in a frying pan. Fry the meat all around. Take it out. Brown onions and carrots in the frying fat
3
Add meat and bay leaf. Deglaze with 1/4 l water and the red wine. Cover and cook in a preheated oven (electric cooker: 200 °C / circulating air: 175 °C / gas: level 3) for 2 - 2 1/2 hours
4
Drain the beans and add them to the meat about 10 minutes before the end of the cooking time. Peel the garlic. Wash the parsley. Chop both and mix with lemon peel. Season knuckles and vegetables and sprinkle with the herb mixture. Arrange everything. Served with: roast potatoes