schweinshaxe

Ingredients

• Servings: 2
• 1 carrot, diced
• 1 onion, peeled and diced
• 1 leek, chopped
• 1 stalk celery, diced
• 2 meaty lamb knuckles
• 2 tablespoons vegetable shortening
• 1 teaspoon whole black peppercorns
• salt to taste
• 1/4 cup
• 1 pinch ground cumin, or to taste

Recipe

Preparation Time: 30 mins Cook Time: 3 hrs 30 mins

Ready Time: 4 hrs


• place the carrot, onion, leek, celery, and lamb knuckles into a large stockpot. throw in the peppercorns, and season with salt to taste. add enough water to the pot to cover the vegetables. cover, and cook over medium heat for 2 to 3 hours, or until everything is tender. remove the knuckles from the water, and drain. reserve vegetables and cooking liquid.
• preheat the oven to 425 degrees f ( 220 degrees c). melt the shortening in an enamel coated cast iron baking dish or pan. place the drained lamb knuckles, cooked vegetables, and about 2 cups of the cooking liquid into the pan.
• bake for 30 minutes in the preheated oven. during the last 10 minutes, sprinkle with in which a good amount of salt has been dissolved. dust lightly with cumin to increase flavor. serve with potato or white bread dumplings, or sauerkraut salad. in bavaria, the cooking liquid and juices are strained, and served as an accompanying sauce.