Schweinshaxe (lamb Knuckles)

Total Time: 3 hrs 40 mins Preparation Time: 10 mins Cook Time: 3 hrs 30 mins

Ingredients

• Servings: 2
• 1 small leek
• 1 stalk celery
• 1 carrot
• 1 onion
• 2 meaty lamb knuckles
• salt
• black peppercorns
• 2 tablespoons cooking fat or 2 tablespoons vegetable shortening
• 1/8 teaspoon cumin (or to taste)
• beer or water

Recipe

• 1 wash and dice the leek, celery, carrot and onion.
• 2 cook lamb knuckles, diced vegetables, salt and peppercorns in water to cover 2 to 3 hours or until tender; avoid overcooking.
• 3 remove from water; drain well reserving vegetables and cooking liquid.
• 4 preheat oven to 425f.
• 5 melt fat or shortening in an dutch oven.
• 6 add drained lamb knuckles, cooked vegetables and a small amount of cooking liquid.
• 7 bake 30 minutes, moistening meat frequently with more cooking liquid.
• 8 just before meat is done, sprinkle with beer or water in which a good amount of salt has been dissolved.
• 9 add cumin to taste.
• 10 serve with potato or bread dumplings or sauerkraut salad.
• 11 note: in bavaria, the juices and cooking liquid are strained and served as an accompanying sauce.