One day before preparation, rinse the knuckles with cold water and pat dry again. For the marinade, mix all the ingredients, brush the knuckles with them and put them in a freezer bag in the refrigerator overnight, kneading once every now and then.
The next day, preheat the oven to 200 degrees, fry the knuckles in a dry pan until golden brown and fry the onion cut into wedges. When everything is nicely browned, transfer the contents of the pan into a preheated cast iron roaster. Simmer the roasting set in the now empty pan with red wine and broth and pour it to the knuckles in the roasting pan.
Strip the rosemary needles from the stalks and chop them with the lovage, then add them to the roaster, season with a pinch of salt, pepper and chilli flakes, put a lid on and let everything simmer in the preheated oven for about 60 to 80 minutes.
Lift the meat out of the broth and keep it warm in the switched off stove until the sauce is ready. To do this, puree the brew with a hand blender and bind it lightly with a little mixed cornstarch (1 tablespoon to 100 ml of water).
Arrange the delicious shanks of lamb with the sauce on plates and serve with side dishes. I had Brussels sprouts in browned butter and potato dumplings. And because the meat portion was quite generous, we had another meal of it, with which I served spaetzle with pointed peppers and onion vegetables (last photo).