Zickleinkeule mit Karotten, Knoblauch und Kartoffeln
Zickleinkeule mit Karotten, Knoblauch und Kartoffeln is a recipe with fresh ingredients from the Wild category. Try this and other recipes from Spoonsparrow!
Ingredients
- 1 rack of pork shoulder (≈1.2 kg)
- Salt
- black pepper, freshly ground
- 3 tbsp olive oil
- 100 ml dry white wine
- 1 tbsp sharp mustard
- 4 sprigs Rosemary
- 4 sprigs thyme
- ½ tsp caraway seeds
- 200 ml poultry stock
- 4 Baby carrots
- 500 g Potatoes
- 8 fresh garlic cloves
Instructions
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1.
Preheat the oven to 160 °C (320 °F) with both fan and top heating. Season the pork rack with salt and pepper, then sear it in a roasting pan over high heat until browned all around. Deglaze with white wine, spread mustard on the meat, place rosemary and thyme sprigs on top, sprinkle caraway seeds, pour in poultry stock, cover, and roast in the preheated oven for about 1 hour, basting occasionally with more stock as needed.
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2.
Meanwhile peel and trim the baby carrots; peel and cut the potatoes into wedges. Arrange the carrots, potatoes, and garlic cloves around the pork rack, leave the pan uncovered, and continue roasting for an additional 30 minutes until everything is tender and golden. Season to taste with salt and pepper before serving.
