John Myers
Contents
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Ingredients
- 2 piece Lamb knuckles
- 2 piece Garlic cloves
- 50 g Orange jam bitter *
- 0,5 teaspoon Salt
- 0,5 teaspoon Black pepper from the mill
- 3 piece Fresh thyme sprigs
- 2 tablespoon Soy sauce light
- 2 piece Medium onions
- 1 tablespoon Clarified butter
- 150 ml Lamb stock * - alternatively vegetable stock
- 150 ml Red wine - here Franconian dominatrix, dry
- 150 g Mushrooms brown
- 2 piece Cloves
Instructions
- Wash the shanks of lamb and pat dry carefully. Peel the garlic and cut into sticks. Lard the lamb knuckles with it.
- Heat the orange jam in a small saucepan. Grind salt, pepper, the leaves from a sprig of thyme and the two cloves in a mortar. Mix this mixture with the orange jam and the soy sauce and rub or brush the knuckle with it. Put the remaining marinade aside.
- Peel and dice the onions. Heat the clarified butter in a pan and sear the knuckles on all sides. Add the onion cubes and let them brown a little.
- Add the lamb stock (broth) and wine, add the two sprigs of thyme, cover and simmer at a low temperature for about one to one and a half hours.
- In the meantime, clean the mushrooms and cut them into slices.
- Remove the lamb knuckles from the sauce, brush with the remaining marinade and keep warm.
- Strain the sauce through a sieve and add the mushrooms. Bring everything to the boil again and simmer for about 5 minutes.
- Now detach the meat from the bones and serve with a side dish - here it was spaetzle - and the sauce.
- * Links to stock: Bitter orange jam - Revised on 03/01/2017 and meat: Stuffed leg of lamb
Nutrition
Serving: 100gCalories: 144kcalCarbohydrates: 2.5gProtein: 6gFat: 12.3g
