Ingredients
1 pork knuckle (rear)
3 tsp mustard
6-8 tbsp honey
pepper
4-5 carrots
400 g mushrooms
1 cup red wine
2 cup water
2 bay leaves
5-6 Allspice
1/3 tsp cinnamon
1 cube dry mushroom broth
Method
Knuckle sprinkle with pepper and smeared with mustard and honey. Carrots cut into thicker strips and mushrooms into quarters. Products are placed in earthenware casseroles, pour the wine and water and add the dry spices and broth. After a sealing lid stew dish is baked in the oven at 140-150 C for 3.5-4 hours. Serve hot with mashed potatoes.
Containers:
Difficulty
Average
Tested
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