Lamb knuckle from the oven is delicious and goes well with many occasions. The tender meat is served in an aromatic wine sauce and impresses even picky guests. Try the delicious lamb knuckle recipe right away.
Difference between lamb shank and lamb shank
Although the two terms are often used interchangeably, lamb shank and lamb shank are actually two different parts of the leg. While the leg of lamb, also called leg of lamb, is the lower part of the leg (shank), the leg of lamb is cut from the thigh.
Both cuts of meat are usually sold on the bone. But you can stew them with or without the bone. Lamb knuckles are smaller pieces of meat and are therefore easy to portion.
As a rule of thumb, one leg of lamb is enough for 1 to 2 people, depending on appetite.
Which wine goes well?
Most lamb recipes have red wine on the ingredient list. This is because lamb has its own flavor, which is best supported by red grapes. Lamb knuckles according to our recipe are best stewed with the following fruity wines:
- Pinot Noir
- Petit Verdot
- Shiraz
- Pinot Noir
- Beaujolais
- Light Chianti
You can also try white wine, it’s lighter. Chardonnay or Riesling go well here.
It is best to buy several bottles of the wine at once. It’s best to serve your braised lamb shank with the same wine that you used for cooking.
You can store the wine bottles in a well-tempered wine refrigerator until they are used. Especially if you drink a lot of wine, the purchase for the home is worthwhile.
variation
You can add more vegetables to your lamb shanks if you like. Fresh tomatoes, mushrooms, beans or peppers taste best. Simply put them in the roaster with the other ingredients after frying and let them simmer.
Side dishes for the lamb knuckle
Your braised lamb knuckle goes well with:
save leftovers
You can keep leftovers in the fridge for several days. For example, you can eat the lamb shank as a topping, make a lamb stir-fry or add it to a casserole. The lamb will keep frozen for about 4 months.
Also try lamb goulash with fennel, roast lamb with a mint crust or crispy lamb balls.
Grandma’s lamb knuckles in red wine sauce
Monitor stays on
- 4 lamb shank, each approx. 400 g
- 200 G shallots
- 2 Garlic cloves
- 200 G celery root
- 2 carrots
- 2 el oil
- 4 branches rosemary
- 3 bay leaves
- 1 handful Parsely
- 20 G sultanas, or raisins
- 250 ml fruity red wine
- 200 ml lamb stock, or beef stock
- 100 G whipped cream
- 2 el butter
- salt & pepper
- Preheat the oven to 160 °C top/bottom heat (convection is not good).
- Rinse the lamb shanks under running water, remove any excess tendons and pat dry with paper towels. Rub them with salt and pepper.
- Peel the shallots and the garlic clove. Finely dice the shallot and finely slice the garlic. Clean and peel the celeriac and carrots and cut into small cubes. Strip the rosemary needles from the branches in the opposite direction to growth and chop them finely.
- Heat oil or clarified butter in a roasting pan and sear the lamb shanks on all sides. They should get a nice roasted aroma. Then take the knuckles out of the roaster and set them aside.
- Now first put the shallots in the hot roaster and fry them briefly. After 3 minutes, celeriac and garlic are added and also sautéed briefly. Put the knuckles back in the roaster and add the bay leaves, rosemary and the raisins. Pour in the red wine and lamb stock.
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Cover the roaster with a lid and let the lamb shanks roast in the oven for 2.5 hours. Douse the knuckles several times with a little gravy. After the simmering time, remove the lid and let them roast uncovered for another 30 minutes.
- Then remove the knuckles from the roaster, cover them with aluminum foil to keep them warm and set them aside.
- Strain the stew from the roaster through a sieve into a saucepan. Add the cream and let the stock boil down a bit. Season the red wine sauce well with salt and pepper. Now add the butter and thicken the sauce with it.
- Arrange the lamb shanks on a platter and pour red wine sauce over them or pass the sauce on the side. Finely chop the parsley and sprinkle over the lamb shanks.
serving: 1portion | Calories: 446kcal | Carbohydrates: 20G | Protein: 42G | Fat: 17G | Saturated fats: 8thG | Polyunsaturated fats: 1G | Unsaturated fats: 5G | trans fats: 0.02G | Cholesterol: 157mg | Sodium: 422mg | Potassium: 948mg | Fiber: 3G | Sugar: 6G | Vitamin A: 5535IU | Vitamin C: 11mg | Calcium: 102mg | Iron: 5mg
