Braised lamb trotters with potatoes
Total time265 min Preparation + cooking How this time is calculated
This is the sum of preparation and cooking times. Check the steps for resting or marinating times; active time is not recorded separately.
Key recipe details
Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information
Total time: 265 min Preparation + cooking How this time is calculated
This is the sum of preparation and cooking times. Check the steps for resting or marinating times; active time is not recorded separately.
Recipe characteristics
Gluten-free and 9 more Indicative dietary requirements
View full classification 24 tags
Allergen information is indicative. Always check each product label and possible cross-contamination.
Recipe characteristics
Main course
Lunch · Dinner
More than 2 hours
Ingredients
＋ Add to a menu- Lamb trotters estimated edible portion; buy 12 small cleaned trotters, split lengthways 600 g
- Potato 800 g
- Onion 200 g
- Garlic 9 g
- Leek 250 g
- Red pepper 180 g
- Green pepper 150 g
- Tomato 200 g
- Water for the initial cooking; the broth is reused 1800 ml
- Extra virgin olive oil 30 g
- Sweet paprika 3 g
- Cumin 1 g
- Bay leaf 2 leaves 0.4 g
- Chilli pepper dried 0.2 g
- Parsley 3 g
- Salt to taste 3 g
Kitchen tools for this recipe Recommended kitchen tools
Useful tools selected to help you prepare this recipe.
Disclosure: This section contains affiliate links. If you buy through them, AceiteySal may receive a commission at no extra cost to you.
Lidded saucepan
A utensil for preparing your recipes. Check the dimensions and compatibility of the linked model.
View on AmazonKitchen knives
A utensil for preparing your recipes. Check the dimensions and compatibility of the linked model.
View on AmazonPrices and availability may change on Amazon. Always check the latest details before buying.
Method
-
Ask the butcher to clean the lamb trotters thoroughly and split them lengthways. Place in a pot with the water, peeled onion, bay leaves and salt. Bring to the boil, skim and simmer covered for 2½–3 hours until the meat and skin are tender and separate from the bones.
-
Lift out the trotters and carefully remove all small bones. Strain the broth and discard the bay leaves. Blend the cooked onion with 100 ml of the broth.
-
Chop the garlic, leek, red pepper and green pepper. Soften with the oil in another casserole for 15 minutes. Add the grated tomato and cook for 5 minutes; stir in the paprika, cumin and chilli for 20 seconds.
-
Add the peeled potatoes in rough chunks, blended onion and about 900 ml reserved broth, to almost cover. Simmer for 20–25 minutes until the potatoes are tender. Add the boned trotters and cook for another 10 minutes. Remove the chilli and serve with parsley.
Found an error? Help us keep this recipe clear and reliable.
Suggest a correction →
