Lamb stilt \"Bourguignon Art\"

Name: Lamb stilt \"Bourguignon Art\"
Cook time: 2 h 30 min
Total time: 2 h 30 min
Yield: 4
Ingredients: 4 frozen lamb shanks ( about 1,4 kg); 250 g Carrots; 300 g Celeriac; 250 g small round shallots; 3 Garlic cloves; 100 g streaky smoked bacon; 3-4 Tbsp Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1-2 TEASPOONS dried thyme; 2 TABLESPOONS Tomato paste; 300 ml dry red wine (e.g. Burgundy); 1 1/2 TSP. Vegetable broth (instant); 1-2 Bay leaves; 2 packages (300 g each) frozen princess beans; 1 collar Parsley; 20 g Butter or margarine

AUTHOR
Andrew Gay

DIFFICULTY
easy

RATING

COOK TIME
150 mins

TOTAL TIME
150 mins

Ingredients

Servings: 4

4 frozen lamb shanks ( about 1,4 kg)
250 g Carrots
300 g Celeriac
250 g small round shallots
3 Garlic cloves
100 g streaky smoked bacon
3-4 Tbsp Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
1-2 TEASPOONS dried thyme
2 TABLESPOONS Tomato paste
300 ml dry red wine (e.g. Burgundy)
1 1/2 TSP. Vegetable broth (instant)
1-2 Bay leaves
2 packages (300 g each) frozen princess beans
1 collar Parsley
20 g Butter or margarine

Directions

1
Take the lamb knuckles out of the foil and cover them, preferably overnight, and let them thaw in the refrigerator. Wash the knuckles and pat them dry. Clean and wash carrots and celery and cut into small cubes. Peel shallots and garlic. Finely dice garlic and 2 shallots. Cut bacon into fine strips.
2
Heat the oil in a frying pan. Fry the knuckles all around, turning them. Season with salt and pepper and remove. Leave the bacon out in hot frying fat until crispy and finally fry the whole shallots briefly. Take them out. Lightly brown the carrots, celery, diced shallots and garlic in the hot frying fat. Season with salt, pepper and thyme. Add the tomato paste and sauté briefly while stirring. Deglaze with red wine and 3/8 litres of water, stir in broth. Add bay leaf, shallots, bacon and knuckles. Cover and braise in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 2 - 2 1/2 hours. In the meantime, place the beans in 1/4 litre of boiling salted water, cover and cook for about 10 minutes.
3
Add the tomato paste and sauté briefly while stirring. Deglaze with red wine and 3/8 litres of water, stir in broth. Add bay leaf, shallots, bacon and knuckles. Cover and braise in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 2 - 2 1/2 hours. In the meantime, place the beans in 1/4 litre of boiling salted water, cover and cook for about 10 minutes. Wash and chop parsley. Pour the beans onto a sieve and drain. Heat the fat in the pot, toss the beans and 2/3 of the parsley in it. Season the braising stock with salt and pepper. Sprinkle knuckles with the rest of the parsley. Serve with the beans. Roast potatoes taste good with it
4
Pour the beans onto a sieve and drain. Heat the fat in the pot, toss the beans and 2/3 of the parsley in it. Season the braising stock with salt and pepper. Sprinkle knuckles with the rest of the parsley. Serve with the beans. Roast potatoes taste good with it