Red Wine Lamb Knees

Roasted lamb shanks, braised in more wine until tender.

Ingredients:

4 pcs lamb shanks 0.75 l of red wine pepper fat

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salt

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.