Red Wine Lamb Knees
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Roasted lamb shanks, braised in more wine until tender.
Ingredients:
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Procedure:
1. Rinse, dry, salt and pepper the cologne
2. Fry the meat whole in hot fat, then pour red wine over the knees (it should be almost completely submerged) and cook – simmer for about 150 minutes
3. Once the meat is tender and the juices have reduced by about 2/
3 of their original volume, the dish is done.
Recommendation:
In some recipes, the meat is cooked with root Vegetable Recipes and the finished juices are further softened with butter and set with bone broth.
Note:
Serve variously prepared potatoes and fresh or roasted Vegetable Recipes as a side dish.
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