Knuckles with shallots vegetables

Name: Knuckles with shallots vegetables
Cook time: 2 h 30 min
Total time: 2 h 30 min
Yield: 5
Ingredients: 1.3 kg Knuckle of pork without rind (let the butcher cut it into thick pieces); 3 Garlic cloves; 750 g Shallots (somewhat larger; approx. 40 g each); 250 g Carrots; 350 g Celery; 2-3 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 TABLESPOONS Tomato paste; 2 Bay leaves; 3 Stem(s) flat leaf parsley; 1 untreated lemon

AUTHOR
Shirley Vincent

DIFFICULTY
easy

RATING

COOK TIME
150 mins

TOTAL TIME
150 mins

Ingredients

Servings: 5

1.3 kg Knuckle of pork without rind (let the butcher cut it into thick pieces)
3 Garlic cloves
750 g Shallots (somewhat larger; approx. 40 g each)
250 g Carrots
350 g Celery
2-3 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 TABLESPOONS Tomato paste
2 Bay leaves
3 Stem(s) flat leaf parsley
1 untreated lemon

Directions

1
Wash the meat, dab dry. Peel garlic and shallots. Peel and wash carrots. Clean and wash the celery. Cut carrots and celery into small pieces.
2
Heat the oil in a frying pan. Fry the meat over a high heat while turning. Season with salt and pepper. Add other prepared ingredients and fry briefly. Add tomato paste and bay leaf. Season with salt and pepper, add 250 ml water. Cover and cook in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 1 hour. Deglaze again with 250 ml water. Braise in the open roaster for 40-50 minutes. Wash parsley, dab dry and cut into fine strips.
3
Season with salt and pepper, add 250 ml water. Cover and cook in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 1 hour. Deglaze again with 250 ml water. Braise in the open roaster for 40-50 minutes. Wash parsley, dab dry and cut into fine strips. Wash lemon, grate dry and peel as fine strips. Mix parsley and lemon peel and sprinkle over the food
4
With 6 people: