4 lamb knuckles
300 g root vegetables
100 g leek
2 tbsp tomato puree
300 ml red wine
150 ml lamb stock (or vegetable stock)
150 g dried plums
2 rosemary sprigs
10 juniper berries, dried
Spice lamb knuckles with salt and pepper and fry sharply. Set aside and keep warm.
Cut in cubes root vegetables and chop the leek. Fry the vegetables in the same roasting pan, season with salt and pepper. Mix in the tomato paste and add dried plums cut in cubes. Sprinkle with red wine and pour in the stock. Bring to boil and refine with rosemary and spices.
Return the lamb knuckles into the roasting pan and roast at 170 degrees for 1.5-2 hours in the oven. Brew it with the frying juice occasionally.
For the sauce take the lamb knuckles and spices from the roasting pan, purée the vegetables and plums together with the liquid and sweep through the fine sieve. Bring to boil and then serve to the meat.