Lamb, Steering wheel, Tomatoes, Meat, Potato, Beer, Meat in beer

Lamb knuckle

Name: Lamb knuckle
Total time: 2 h 30 min
Yield: 4 servings
Cuisine: German
Ingredients: 2 medium carrots; 1 g pickled cayenne pepper; vegetable oil - 2 tbsp.; 50 ml demi-glace sauce; 400 g new potatoes; 2 sprigs of fresh parsley and rosemary; 4 lamb shanks (weighing 450 g each); onion - 1 onion; 100 g of lettuce; 400 ml light beer; 2 pinches dry rosemary; 2 cloves of garlic; 50 g cherry tomatoes

December 11,2022

Ingredients

Servings 4 servings

2 medium carrots
1 g pickled cayenne pepper
vegetable oil - 2 tbsp.
50 ml demi-glace sauce
400 g new potatoes
2 sprigs of fresh parsley and rosemary
4 lamb shanks (weighing 450 g each)
onion - 1 onion
100 g of lettuce
400 ml light beer
2 pinches dry rosemary
2 cloves of garlic
50 g cherry tomatoes

Cooking

Step 1

Marinate the shank in beer with the addition of chopped onion for 3 hours; fry in a pan in vegetable oil until golden brown, add marinade and demi-glace. Simmer over low heat for 1 hour.

Step 2

Remove the rolls, and continue to cook the liquid for another couple of minutes until it thickens. Add pickled cayenne pepper, salt, a pinch of rosemary and a minced garlic clove to the resulting sauce, strain.

Step 3

Peel and boil carrots. Boil the potatoes "in their skins" until cooked, cut into circles, lightly fry in vegetable oil with the addition of ground rosemary and chopped garlic clove.

Step 4

Cut the carrots into thin sticks and also fry. Put the shank on a plate, pour over the sauce. Use potatoes and carrots as a side dish. Garnish the dish with lettuce, tomatoes and herbs.