Pork Knuckle

Ingredients

• 4 small pork knuckles (ham hocks)
• 2 carrots
• 2 onions
• 2 stalks celery
• 1 leek
• 2 tbsp caraway seeds
• 1 bunch marjoram
• 1 bay leaf
• 0.8 l meat broth
• Salt
• ground pepper

Instructions

1. 1.

   Wash, clean or peel the vegetables and dice them. Put everything except the leek into a roasting tin.

2. 2.

   Score the skin of the knuckles in a diamond pattern. Rub with salt, pepper and caraway seeds and place on top of the vegetables. Pour in the broth and roast in a preheated oven at 200 °C (400 °F) for about 1 hour, turning the vegetables several times and basting the meat with the pan juices. In the last 5 minutes add marjoram stems, except a few reserved for garnish, to the sauce. Taste the roasting liquid, plate the knuckles with the vegetables, and serve garnished with marjoram.