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Lamb knuckle
How to cook Lamb knuckle
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.
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