Knuckle Of Lamb With Mashed Swedes (flasklagg Med Rotmos)

Total Time: 3 hrs Cook Time: 3 hrs

Ingredients

• Servings: 4
• 1 (4 lb) lamb knuckle, with bone (salted if available)
• bouquet garni (a little thyme, laurel and parsley)
• 1/2 teaspoon peppercorns
• 1 -2 tablespoon salt (if using unsalted meat)
• 1 lb swedes
• 1 lb potato
• 1 small carrot
• salt
• pepper
• 2 tablespoons butter
• strong mustard (e.g. dijon or colman)

Recipe

• 1 rinse the knuckle.
• 2 (if using salted, soak in cold water for 12 hours).
• 3 cover with water in a pot, add the bouquet, pepper and salt.
• 4 bring to a boil and let simmer for 2-3 hours, or until done.
• 5 one hour before serving, peel and cut the roots into chunks.
• 6 take some of the broth and boil the swedes for 30 minutes.
• 7 then add the potatoes and the carrot and some more broth if necessary.
• 8 boil until soft (abt. 20 minutes).
• 9 now there should not be much liquid left.
• 10 mash the roots, add salt and pepper to taste, and eventually stir in the butter.
• 11 serve with the knuckle and mustard.