Marinated Leg of Lamb – Braised

5 from 5 votes
Total Time 1 hour 30 minutes
Course Dinner
Cuisine European
Servings 4 people
Calories 35 kcal



  • 3 tablespoon Extra virgin olive oil 1
  • 1 tablespoon Freshly squeezed lemon juice
  • 1 half Diced onion
  • 1 Diced garlic clove
  • 1 teaspoon Smoked paprika


  • 1 Onion in wedges
  • 150 ml Red wine
  • 300 ml Vegetable broth
  • Salt and pepper
  • Chilli flakes
  • 3 Rosemary sprigs
  • 3 Lovage stems
  • 3 Mixed cornstarch


  • 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).


Serving: 100gCalories: 35kcalCarbohydrates: 1.2gProtein: 0.2gFat: 1.2g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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