Grill the red pepper until charred, then peel and mince it. Peel and coarsely dice the carrots, peel and mince the onions, and peel and crush the garlic cloves.
In a large pot, sauté the vegetables in olive oil over medium heat until softened. Stir in the tomato coulis, bouquet garni, lamb feet, and small packets. Deglaze with dry white wine, season with salt and pepper.
Transfer to a low oven (about 150°C/300°F) and braise for 4 hours until tender. Strain the braising liquid, bone the feet, and reserve the meat for the ragout.
Serve with mashed potato dumplings topped with wilted onions, placing the lamb feet ragout bundle in the center.
