Braised Lamb Knuckles
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 knuckle (s) lamb (front knuckle)
- 2 carrot (s)
- 1 onion (s) (vegetable onion)
- 1 clove garlic
- 1 glass lamb stock
- 1 package tomato (s), strained, small
- 0.25 liter ¼ red wine
- olive oil
- 1 dash balsamic vinegar
- 1 bunch flat-leaf parsley
- salt and pepper
- thyme
- Cayenne pepper
- rosemary
- cinnamon
- cumin
Print Recipe
Pin Recipe Instructions
- Remove fat and tendons from the legs and rub them with dried or fresh thyme, rosemary, olive oil, salt and pepper 1 day beforehand.
- Sear the knuckles in olive oil and take them out of the roasting pan, roast the onions, garlic and carrots, add a little tomato paste to the tomato. Then pour on the red wine, reduce it a little and pour in the tomatoes and some of the lamb stock. Season with a little cumin and cinnamon - only a tip of a knife each. Better to season again, because if these two spices overpower, the sauce is not what it should be.
- Add the knuckles again, put the lid on the roasting pan or saucepan and let simmer for about 2.5 hours on a mild heat with the lid closed - if necessary, add them in between.
- After the cooking time, take the knuckle out briefly and season the sauce to taste, e.g. with cayenne pepper or Pul Biber for the spiciness and a dash of balsamic vinegar to round it off. I didn`t need any further ties! Nothing has to be done, as the vegetables can easily stay in the sauce. Stir in freshly chopped flat-leaf parsley before serving.
- With couscous (e.g. instant) and salad
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