Lamb with Potato Dumplings and Red Apples

For the lamb, rinse the meat and pat dry. For the marinade, boil the red wine, vinegar, and all the spices. Place the meat in a bowl and pour in the marinade. Cover and marinate for at least 3 days in the refrigerator, turning occasionally.

Remove the meat, pat dry, and season with salt. Cut the bacon into small cubes. Heat oil and butter in a casserole and brown the meat on all sides, add bacon and briefly fry. Peel the onions, carrots, and parsnip, cut into strips and cook briefly. Pour the marinade through a sieve and add to the pot. Preheat oven to 180°C (approximately 350°F) and cook for 3 hours, covered.

Remove the meat and keep warm. Pour the sauce through a sieve, add rye and stir in the currant jelly, heat and season to taste.

For the apples, place the red wine, sugar, cinnamon, lemon and currants in a saucepan.

Peel, quarter and core the apples and cut into slices. Add to the pot, cover and simmer for approximately 5 minutes. The apples should be soft but not falling apart. Remove from the heat and let it sit overnight.

For the dumplings, rinse the potatoes, cover with salted water and cook for 30 minutes. Peel while still hot, press through a ricer, and let cool. Add eggs and flour and process everything into a smooth dough. Season with nutmeg, salt, and pepper. With floured hands, form into finger thick and thumb-long rolls with pointed ends.

Cook the noodles in boiling salted water on low heat for about 2 minutes. Remove, plunge in cold water, then drain well in a colander.

The noodles can be prepared ahead up to this step.

Heat a pan with butter and sauté the noodles until browned.

For the vegetables, rinse the endives, trim, cut in half, remove the stalk and chop. Heat butter in a pan and sauté the endives for 5-7 minutes. Season with salt, pepper, and lemon juice.