Pork Knuckles with Vegetables

Ingredients

• 2 onions
• 2 carrots
• 200 g celery root
• 1 EL plant oil
• 4 small pork knuckles
• 1 Garlic clove
• 0.5 TL cumin (ground)
• Salt
• black pepper (freshly ground)
• 200 ml dark beer
• 300 ml meat broth
• dark sauce binder (as needed)
• 2 carrots
• 2 Parsnips
• 2 EL Butter
• 2 large red onions
• 1 EL olive oil

Instructions

1. 1.

   Preheat the oven to 180°C fan.

2. 2.

   Peel the onions, carrots and celery root. Roughly dice everything and place in a greased roasting pan. Roast in the oven for about 30 minutes until lightly browned.

3. 3.

   Rinse the knuckles and pat dry. Press the garlic, mix with cumin, salt and pepper and rub all over the knuckles. Place them on top of the vegetables and pour in beer and some broth. Cook in the oven at 180°C fan for about 2½ hours, turning the knuckles occasionally and adding more broth if needed.

4. 4.

   Remove the cooked knuckle from the roasting pan and transfer to a baking tray. Roast in the oven at 220°C grill mode until a crust forms. Strain the sauce through a sieve and reduce further if desired. Season with salt and pepper. Optionally thicken with sauce binder.

5. 5.

   For the vegetables, peel and trim the carrots and parsnips. Sauté them in butter for about 5 minutes, seasoning with salt and pepper. Slice the onions into rings and grill them in hot olive oil for about 5 minutes until brown. Plate the knuckles with sauce and vegetables and serve.