Braised lamb legs

Ingredients for 2 servings:

• 2 knuckles, front hocks
• 2 knuckles, hind legs
• 2 tbsp oil (olive oil)
• 2 tbsp tomato paste
• 200 ml wine, white or red, dry
• 250 ml chicken broth
• 1 dashes Tabasco
• 1 dashes Marsala
• 1 clove(s) garlic, whole with skin
• 1 sprig(s) rosemary
• 1 sprig(s) of thyme
• some pepper
• 10 g butter, ice cold

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Remove as much of the connective tissue as possible from the shanks. Brown them vigorously in olive oil (particularly good in a cast-iron pot). Remove briefly, brown the tomato paste in the frying fat, pour in the wine and stock, add the spices and herbs, add the shanks, and braise everything in the oven at 180°C (350°F) for 60 to 90 minutes (depending on the size). Baste occasionally. Remove the meat and let it rest in the turned-off oven. Defatt the sauce, reduce it slightly, and baste with the butter. Serve with rice, potatoes, dumplings, or bread.