Summary

Ingredients

• 4 knuckle (s) (lamb) approx. 300 - 350 g each
• salt
• Pepper from the mill
• 40 g clarified butter
• 250 g onion (s), rouhly diced
• 150 g carrot (s), rouhly diced
• 150 g celery, rouhly diced
• 3 clove (s) garlic, halved
• 3 sprigs rosemary
• 3 sprigs thyme
• 0.25 liter ¼ red wine, stronger
• 400 ml lamb stock (1 glass)

For the sauce:

• 30 g clarified butter
• 1 tablespoon shallot (s), finely diced
• 1 teaspoon garlic, finely diced
• 200 g minced meat (lamb)
• salt
• Pepper from the mill
• 1 teaspoon thyme, chopped
• 0.5 teaspoon ½ rosemary, finely chopped
• 1 tablespoon tomato paste
• 3 tablespoon tomato ketchup
• 0.25 liter ¼ tomato juice
• 0.25 liter ¼ lamb stock (from the knuckles), happens
• possibly sauce thickener if required

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Instructions

1. Parry the shanks of lamb (remove the skins and tendons, but not too much, otherwise the meat will fall off the bones) and season with salt and pepper. Fry all around in hot clarified butter in a heavy roaster and take out again. Roast the diced vegetables, sauté the garlic and the slightly plucked herbs. Deglaze with red wine and lamb stock. Put the knuckles back in the roasting pan, cover and simmer in the hot oven on the lowest rack at 180 ° C for about 1 1/4 hours (convection: 150 ° C for about 1 1/2 hours). Take out the knuckles, wrap them in aluminum foil and put them in the oven at 90 ° C (convection: 70 ° C).
2. Bring the stock down to about half the amount (approx. 250-300 ml) and then strain the vegetables through a sieve or a liquor of Lotte.
3. Sauce: Steam the shallots and garlic cubes in the clarified butter until translucent. Chop the minced lamb, add and brown (very fine and crumbly). Season the mince with salt and pepper and the chopped herbs. Briefly roast the tomato paste. Add tomato ketchup and juice and fill up with the cooked lamb stock. Stir the mixture and let it boil down a little until the sauce is nice and creamy (if necessary, bind with a dark sauce thickener).
4. This goes well with rosemary potatoes or fine ribbon noodles. Vegetables are a matter of taste, but red cabbage and Brussels sprouts go very well. But the Sicilian vegetable stir-fry also tastes great with it (recipe included with the chef).