Summary

Ingredients

• 300 g shallot (s), small
• 5 cloves garlic
• 1 bulb garlic
• 10 lamb stilts (knuckles a 300 g)
• salt and pepper
• 2 tablespoon olive oil
• 300 ml wine, white, dry
• 2 bay leaves
• 3 juniper berries
• 3 sprigs rosemary
• 200 ml lamb stock
• 4 tomato (s)

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Instructions

1. Peel and finely dice the shallots and garlic cloves, halve the garlic bulb crosswise. Rinse the lamb shanks with cold water, pat dry (remove excess fat if necessary), season with salt and pepper. Heat the olive oil in a roasting pan and fry the stilts all over.
2. Add shallots, garlic cloves and the divided bulb and fry briefly, then deglaze with the white wine.
3. Add the bay leaves, juniper berries and the rosemary sprigs and cook in the preheated oven on the 2nd shelf from the bottom at 180 ° C for approx. 2.5 hours. Water the stilts with a little lamb stock every 30 minutes and turn them every now and then.
4. 30 minutes before the end of the cooking time, put the diced tomatoes in the roasting pan and cook at the same time.
5. As a side dish, we like to eat spaetzle and salad.