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 lamb knuckles. Rub with thyme (dried or fresh), rosemary, olive oil, salt and pepper. Refrigerate for 1 day (or at least several hours).
2. Heat olive oil in a roasting pan over medium-high heat. Sear the lamb knuckles until browned on all sides, about 5 minutes. Remove and set aside.
3. Chop the carrots, onion, and mince the garlic clove. In the same pan, roast them over medium heat for about 5 minutes until they start to soften.
4. Add the strained tomatoes to the pan.
5. Pour in the red wine and let reduce for about 3 minutes. Add the lamb stock and season with a very small pinch of cumin and a very small pinch of cinnamon (start with less, you can always add more).
6. Return the lamb knuckles to the pan. Cover with a lid and simmer over low heat for about 2.5 hours until very tender. Add more lamb stock during cooking if needed.
7. Remove the knuckles. Taste the sauce and season with cayenne pepper and a dash of balsamic vinegar. Stir in fresh chopped flat-leaf parsley.
8. Serve the lamb knuckles with the sauce and vegetables alongside couscous and salad.