Stewed lamb heels

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13 ingr.

2 val. 30 min.


Stewed lamb heels

Rub the heels of the lamb with salt and black pepper.
Prepare the Kamado BONO grill for direct cooking, light the charcoal with a tanner, place and wait until the temperature rises to 200 degrees. Close the upper and lower air dampers to keep the temperature even.
Place a cast iron pot or boiler and heat well along with the oil.
Roast lamb heels on all sides (one side for about 4 minutes) until round. If it does not fit, bake a few in a row. Remove the toasted heels.
Dissolve 2 tbsp in a saucepan. butter or better ghee. Add the onions, cook the carrots for about 4 minutes. until softened.
Add the garlic and fry for another 1 minute. until it spreads the aroma.
Add the tomato paste and stir. Pour in the broth and tomato sauce.
Add the lamb's heels, add a couple of sprigs of rosemary. We boil.
Remove the pot and prepare the grill for indirect cooking at 180C.
We return the pot to the grill, cover with a lid and simmer for about 1.5 hours. until the heels become completely soft.
Remove the heels from the pot, cover with foil and leave warm. Remove the rosemary twigs. Again, prepare the grill for direct cooking and place the pot with the sauce. Pour the wine and let it boil.
Boil the sauce, stirring, until thickened, add the remaining butter.
We provide lamb heels with mashed potatoes and sauce.


8 lamb heels
Salt flakes
Ground black pepper
2 v. olive oil
4 tbsp butter
1 chopped onion
2 medium straw carrots
3-4 cloves chopped garlic
2 tbsp tomato paste
2 glasses of prepared beef broth
400g tomato sauce
a couple of twigs of rosemary