Summary

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

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Instructions

1. Remove fat and tendons from the legs and rub them with dried or fresh thyme, rosemary, olive oil, salt and pepper 1 day beforehand.
2. 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.
3. 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.
4. 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.
5. With couscous (e.g. instant) and salad