Rhöner lamb knuckles

Name: Rhöner lamb knuckles
Cook time: 2 h 15 min
Total time: 2 h 15 min
Yield: 4
Ingredients: 3 Onions; 3 Carrots; 1⁄2 Celery Tuber; 2 Apples; 4 Branches of rosemary; 4 Lamb knuckles (about 400 g each); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 4-5 Tbsp Oil; 400 ml apple juice; 200 ml dry red wine; 1 kg Pointed cabbage; 100–150 g Whipped cream

AUTHOR
Kerry Mosley

DIFFICULTY
easy

RATING

COOK TIME
135 mins

TOTAL TIME
135 mins

Ingredients

Servings: 4

3 Onions
3 Carrots
1⁄2 Celery Tuber
2 Apples
4 Branches of rosemary
4 Lamb knuckles (about 400 g each)
7-10 Tbsp Salt
7-10 Tbsp Pepper
4-5 Tbsp Oil
400 ml apple juice
200 ml dry red wine
1 kg Pointed cabbage
100–150 g Whipped cream

Directions

1
Peel or clean and wash onions, carrots and celery. Peel, quarter and core apples. Dice everything roughly. Wash the rosemary. Put 1 sprig aside for garnishing. Remove the needles from the remaining rosemary.
2
Wash knuckles, pat dry. Season with salt and pepper. Heat 2-3 tablespoons of oil in a frying pan. Sauté the knuckles in it thoroughly all around. Take them out. Sauté onions, carrots, celery, apples and rosemary in hot frying fat while turning.
3
Put the knuckles on the vegetables. Pour in juice and wine and bring to the boil. Cover and braise in the preheated oven (electric cooker: 175 °C/circulating air: 150 °C/gas: level 2) for about 1 hour. Then open and roast for another 50-60 minutes.
4
Clean the cabbage, cut in half and remove the stalk. Cut the cabbage roughly. Fry in 2 tablespoons of hot oil. Season with salt and pepper. Add cream, bring to the boil, cover and stew for about 10 minutes.
5
Remove the knuckles. Keep warm. Remove 3-4 tablespoons of braised vegetables from the stock, keep warm. Pour remaining stock through a sieve into a pot. Pass the vegetables through the sieve into the stock. Heat the sauce and season to taste.
6
Arrange the lamb knuckles with sauce and pointed cabbage. Garnish with rosemary. Mashed potatoes taste good with it.
7
Drinks tip: Beer, e.g. Rhöner Landpremium.