Braised Front Pork Knuckle with Sautéed Vegetables – Kalamata Papadimitriou

Braised Front Pork Knuckle with Sautéed Vegetables

grammi_sintagis
TV Show: -
Recipy: Zontanou - Papandreou
Product:
Mustard Thyme Honey

Ingredients

Front Pork Knuckle
Half a cup of all-purpose flour
2 tbsp chili
Coarse salt
Freshly ground pepper
1 front pork knuckle
1/3 cup olive oil
1 medium onion
2 carrots
2 sticks celery
Garlic
1 cup dry red wine
2 tbsp Thyme Honey Mustard Kalamata Papadimitriou
Chicken stock
Rosemary
Bay leaves
Thyme

Serve with boiled vegetables such as broccoli, potatoes and carrots.

Preparation
Wash the pork knuckle well and allow it to drain.
Cube the carrots, onion and celery.
In a bowl mix the flour, chili and salt.
Coat the pork knuckle with the flour mixture.
Sauté the cubed vegetables until golden.
In a large frying pan add the olive oil; when well heated, add the garlic.
Add the coated knuckle in the garlic scented olive oil and brown until there is a nice crust on all sides.
In a cooking pot add the knuckle, the sautéed vegetables, chicken stock, wine, thyme, rosemary and bay leaves. Add some water until the knuckle is completely covered and place over high heat.
When it starts to boil, add the mustard, lower the heat to medium and simmer for 1,5-2 hours depending on the size of the knuckle.
The meat must be tender but not falling off the bone.
Once ready, remove the knuckle, pass the sauce through a sieve and reserve the vegetables in a bowl.
Boil the sauce a little longer until reduced to a thick consistency.
Place the knuckle in a small baking tray with some of the sauce and bake in a preheated oven for 5’ at 2000 C.
In a deep bowl, serve the thick sauce adding the knuckle and vegetables on top.

Shank of lamb cooked with molasses, aubergine cream and potato stew Boneless Pork Shoulder in the Dutch Oven, with Red Wine, Mustard and Honey, serv