Braised knuckle of pork

15 min active, 210 min passive
  • 4 Piece(s) / Portion(s) Knuckle of pork (150 g)
  • 400 g Soup vegetables (carrots, celeriac, turnip, leek, parsley)
  • 5 Piece(s) / Portion(s) Shallots
  • 400 ml Beef stock
  • 500 ml Red wine
  • 2 Stems Parsley
  • 2 Tablespoon Tomato paste
  • 1 Splash Olive oil
  • 2 Teaspoon Salt
  • 1 Teaspoon Freshly ground pepper
  • 1 Teaspoon Sugar
  1. Place the grill in the Standard position while preheating the lower part of the Dutch Oven for 10 minutes at the highest level. Keep the lid closed.

  2. Get all of the ingredients ready.

  3. Roughly dice the shallots and soup vegetables.

  1. Heat the olive oil in the Dutch Oven and brown the knuckle of pork all over.

  2. Remove the knuckle of pork from the Dutch Oven.

  3. Add the shallots and the chopped up vegetables to the Dutch Oven and fry until soft. After approximately 5 minutes add the tomato puree and sugar and brown them.

  4. Put the knuckle of pork back in the pan and cover with the beef stock.

  5. Add the red wine, season with salt and pepper. Close the lid on the Dutch Oven. Put the biggest burner on the lowest heat

  6. Allow the knuckle of pork to cook for approximately 3 and a half hours.

  7. Cooking

  • Serve potatoes with the knuckle of pork.

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