Summary

Ingredients

• 2 kg roast pork (ham crust roast)
• mustard
• salt and pepper
• Paprika powder
• a little fat
• 1 bunch soup greens
• 1 onion (s)
• 1 clove garlic
• 2 marrow bones
• liters ⅛ water
• liter ⅛ red wine
• Sauce thickener

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Instructions

1. Season the crust roast with salt, pepper, paprika powder and mustard and fry briefly in the hot fat. Roughly chop the soup greens, garlic and the onion and place in a goose roast. Add the marrow bones.
2. Place the roast on the bed of vegetables and fill up with 1/8 l water. Roast with the lid in the oven at 200 ° C for 45 minutes. Then add 1/8 l red wine and reduce the heat to 180 ° C. Cook in the oven for another 80 minutes.
3. Baste the roast every now and then. During the last 10 minutes, remove the lid and do not water again, so that the crust turns nice and brown. For the sauce, pour off the juice and bind with a sauce thickener.