Pork Knuckle with Potato Dumplings

Ingredients

• 2 onions
• 2 carrots
• 200 g celery root
• 1 tbsp Vegetable oil
• 4 small pork knuckles (about 500 g each)
• 2 cloves garlic
• 2 tsp caraway seeds
• Salt
• freshly ground pepper
• 500 ml meat broth
• 500 ml light beer

Instructions

1. 1.

   Preheat the oven to 180°C fan-forced.

2. 2.

   Peel the onions, carrots and celery root. Cut everything into large cubes and place them in a greased roasting pan. Roast in the oven for about 30 minutes until lightly browned.

3. 3.

   Rinse the knuckles and pat dry. Crush the garlic and mix with caraway seeds, salt and pepper, then rub this mixture onto the knuckles. Place the knuckles on top of the vegetables and pour in some broth. Cook in the oven at 180°C fan-forced for about 2 hours, turning the knuckles occasionally and adding more broth if needed. During the last hour add the beer.

4. 4.

   For the dumplings wash the potatoes and boil about one-third of them in salted water for roughly 30 minutes.

5. 5.

   Peel the remaining potatoes, grate finely and squeeze out excess moisture with a kitchen towel. Hold back the liquid until starch settles, then drain it and mix the starch into the squeezed potatoes. Boil the cooked potatoes, peel them and press through a potato ricer onto the raw potatoes. Add the egg yolk, salt, nutmeg and blend everything into a smooth dumpling dough. If too wet, fold in some flour or test a small dumpling and cook it. Shape dumplings from the dough. Once all are formed, drop them into boiling salted water, reduce heat and simmer for about 25 minutes just below boiling.

6. 6.

   Remove the cooked knuckles from the pan and place on a baking tray. In the oven at 220°C fan-forced let a crust form. Strain the sauce through a sieve and reduce it slightly if desired. Season with salt and pepper and serve each knuckle with the drained dumplings on plates.

7. 7.

   Serve sauerkraut alongside as desired.