Summary

Ingredients

For the meat:

• 1 ½ kg roast pork (Bohemian shank roast)
• 2 bunches soup greens
• 2 bay leaves
• 1 teaspoon caraway seeds
• 2 teaspoons black peppercorns
• 2 onions)
• salt

Also:

• 1 package ready mix for potato dumplings half & half

For the sauce:

• 500 g mushrooms
• 1 onion (s)
• 2 tablespoons oil
• 50 ml white wine
• 200 ml whipped cream
• 3 packs sauce powder for roast pork (for 750 ml sauce)

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Instructions

1. You need a roasting tube for roasting.
2. If you do not use soup greens for the brew, replace this and the salt with 10 teaspoons of vegetable stock.
3. To begin, fill a large saucepan with 2.5 liters of water, season with salt, bring to the boil and add the washed and cleaned soup greens.
4. Roughly cut 2 onions into pieces. Boil the water, add onions, bay leaves, caraway seeds and pepper and bring to the boil. Wash the knuckles and add to the brew. Now let everything simmer on a low flame for about 1.5 hours. If foam rises, skim it off with a ladle.
5. Preheat the oven to 190 ° C. Remove the tray or grid.
6. After the cooking time, remove the pork knuckles from the stock and cut into the soft rind in a diamond shape.
7. Now place the roast in the roasting bag (follow the instructions on the pack!), Add some stock and put it in the oven for 1.5 hours. If necessary, add some more brew to the opening of the roasting bag later.
8. Meanwhile, clean and cut the mushrooms and the onion.
9. Approx. 40 minutes before the end of the cooking time, prepare the dumplings according to the instructions on the packet and boil the appropriate amount of stock (instead of salted water).
10. Then heat some oil in a pan, sweat the onions lightly, add the mushrooms and fry them. When they are a little browned, deglaze with white wine, then add 550 ml of the stock to the mushrooms, briefly bring to the boil and stir in the sauce powder. Finally, pour in the cream and let the sauce simmer.
11. When the roast is ready, remove it from the foil and serve everything together.