Summary

Ingredients

• 6 small lamb knuckle (s), each 350 - 400 g
• 2 tablespoon olive oil
• a bit salt
• some pepper from the mill
• 6 anchovy fillet (s)
• 2 cloves garlic, sliced
• 1 tablespoon rosemary, freshly chopped
• 1 small chilli pepper (s), dried, grated
• 125 ml white wine
• 400 ml meat broth
• 200 g tomato (s), pitted and diced
• 75 g olives, black
• 1 tablespoon parsley, freshly chopped

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Instructions

1. Put the lamb shanks in a hot saucepan with olive oil and fry them well on all sides for about 15 minutes, they should be well browned. Skim off the fat. Salt and pepper the meat. Add anchovies, garlic, rosemary and chilli and fry for 1 minute. Deglaze with wine and let it boil briefly. Pour in the broth and add the tomatoes. Reduce the heat and gently simmer the lamb covered, turning it occasionally, until the knuckles are tender after 1 1/2 hours.
2. Add the olives and let them warm up.
3. Sprinkle with parsley and serve warm.