Lamb’s knuckle stew
8–10 lamb’s knuckles
salt and pepper
2 onions
100 g celeriac
1 carrot
½ dl olive oil
2-4 chopped garlic cloves
1 thoroughly rinsed orange rind in thin strips
2 tsp thyme
1-2 bay leaves
1 can canned tomatoes
4 dl beef stock from fond
1 dl red wine
Season the meat with salt and pepper. Peel and slice the onions. Peel and chop the celeriac and carrot.
Heat the oil in a large pot. Brown the meat lightly on both sides, then remove. Fry the chopped onion, celeriac and carrot in the oil. Add garlic, orange rind, thyme, tomatoes, stock and wine. Bring to the boil and add the meat. Cover and place in the oven, max. 150 °C, for at least 3 hours. The longer the stew simmers, the more succulent the result. Add liquid if needed, but keep the level low. Serve the stew with saffron risotto or polenta.