Lamb Trotters With Tomato And Thyme

• 3 5/16 pounds lamb
• 4 cloves garlic
• 2 onion
• 3 bay leaves
• 1 chive
• 2 carrots
• 12 peppercorns
• 5 ounces white wine
• 3 chile peppers
• 4 cups tomato puree
• salt
• sugar
• fresh thyme

1. Wash the lamb trotters under running water.
2. Place the trotters in plenty of water along with 2 unpeeled cloves of garlic, chive, 1 onion (sliced in half), bay leaves, carrots, peppercorns and wine. Cook in the pressure cooker for 25 minutes. The trotters should be tender, with the meat separating easily from the bone. Remove the trotters and set aside.
3. Dice the remaining onion and garlic and add to a skillet with a tablespoon of oil. Saute for 5 minutes. Add the peppers and stir well.
4. Add the tomato puree and bring to a simmer. Add a pinch of salt and sugar and stir.
5. Add the sauce to a blender and puree until smooth. Add some of the broth from the pressure cooker if the sauce is too thick.
6. In a saucepan, mix the trotters and tomato sauce with a sprig of thyme. Simmer for 5 minutes and serve.

lamb, garlic, onion, bay leaves, chive, carrots, peppercorns, white wine, peppers, tomato puree, salt, sugar, thyme

Taken from www.yummly.com/recipe/Lamb-Trotters-with-Tomato-and-Thyme-518569 (may not work)