Summary

Ingredients

• 1 large pork knuckle (s), back (not cured)
• 1 large onion (s)
• 500 ml roast stock or broth
• salt and pepper
• Mustard,
• 1 bay leaf
• possibly sauce thickener

Print Recipe Pin Recipe

Instructions

1. Clean the pork knuckle, salt, pepper. Place in a roaster with the stock and the onion, chopped coarsely or in wedges.
2. Cook open in the preheated oven at 160 ° C hot air (OU heat + 20 °) for approx. 2.5 - 3 hours. In between, pour the stock from the roaster over and over again. As soon as the stock has boiled off, pour in a little more water regularly.
3. At the end of the cooking time, lift out the pork knuckle - possibly grill over briefly if necessary.
4. Season the gravy with mustard, salt and pepper as desired and thicken with a sauce thickener if necessary. Serve immediately
5. You can also add carrots and celery to the stock from the start - although it is totally overcooked at the end, it gives the meat a totally different, delicious taste.
6. Sauerkraut and dumplings go well with this.