Rhöner lamb knuckles

COOK TIME
165 mins

TOTAL TIME
165 mins

Ingredients

Directions

1. 1

   Onions peel, halve and in columns cut. Peel and wash carrots and cut them into rough slices. Celery peel, wash and roughly dice. Peel and quarter apples, cut out the core. Roughly dice apples. Wash rosemary, shake dry and pluck needles from the branches

2. 2

   Wash the knuckles, dab dry and season with salt and pepper. Heat 2-3 tablespoons of oil in a roasting pan and fry the knuckles in it, turning them all around. Remove from the roaster and put aside. Add the onions, apples, carrots, celery and rosemary to the frying fat and fry over a high heat while turning

3. 3

   Put the knuckles on top, deglaze with apple juice and red wine, bring to the boil and braise covered in the preheated oven (electric cooker: 175 °C/ circulating air: 150 °C/ gas: see manufacturer) for approx. 2 hours. Remove the lid after about half of the braising time

4. 4

   In the meantime, peel and wash the potatoes, possibly cut them in half and cook them in boiling salted water for about 25 minutes. Clean, wash and halve the cabbage, cut out the stalk and cut the cabbage roughly. Heat 2 tablespoons of oil in a casserole, add the cabbage and fry while turning. Season with salt and pepper. Add cream and bring to the boil. Braise cabbage at low to medium heat for 5-8 minutes

5. 5

   Heat milk and butter in a small pot. Drain the potatoes, add the milk and butter mixture and mash roughly with a potato masher. Season with salt and nutmeg. Keep warm

6. 6

   Lift the knuckles out of the roaster, keep warm. Remove 2 tbsp. braised vegetables from the stock, keep warm. Pour the remaining stock through a sieve and collect in a pot. Pass the vegetables through the sieve. Heat the stock.

7. 7

   Arrange knuckles with sauce, mashed potatoes and cabbage, garnish with rosemary and braised vegetables

Nutrition Facts

KCAL
1420 kcal

CARBS
67 g

FATS
90 g

PROTEINS
73 g