On the heat. Mild

Ingredients

• 8 lamb knuckle rounds
• Flour, to dust · 3 tbsp olive oil · 30 g butter
• 1 onion, 1 carrot, 1 celery stick, all diced small
• 200 ml white wine
• 400 g tinned tomato
• 400 ml lamb or chicken stock
• 2 bay leaves · thyme
• — GREMOLATA
• Zest of 2 lemons · 2 cloves garlic · large bunch parsley, all chopped fine together

Method

1. Tie each round with string around its circumference so it holds together. Dust with seasoned flour.
2. Brown hard in the oil and butter, both faces, 8 minutes. Out.
3. Soffritto — onion, carrot, celery — in the same pan on low for 15 minutes until sweet and soft. Do not brown it.
4. Wine in and reduced by half. Tomato, stock, herbs. Rounds back in, standing up, in one layer.
5. Lid on, 160 °C in the oven for 1 hour 45. The marrow should be soft and the meat retreating from the bone.
6. Gremolata over just before serving — raw, never cooked. Risotto alla milanese, or soft polenta.

Cook's note. The marrow is the dish. Serve a small spoon with each portion. Anyone who leaves it has not understood.

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