Italian Roast Pork Leg
Ingredients
- For the pork
- 4 garlic cloves
- ½ tsp fennel seeds
- salt
- peppers
- 1 Tbsp freshly chopped rosemary
- 5 Tbsps olive oil
- 1 boned Haunch (of a young suckling pig, about 1.5 kg)
- 500 milliliters Red wine
- For the potatoes
- 800 grams Boiled potato
- 1 Tbsp Pastry flour
- 4 Tbsps clarified butter
- salt
- peppers
Preparation steps
Preheat the oven to 180°C (approximately 350°F).
For the pork, peel garlic and chop finely. Grind fennel, salt and pepper to taste, rosemary, garlic and 1 tablespoon olive oil in a food processor. Coat the pork shank inside and out with the seasoning mixture, then tie shank with kitchen twine.
Heat remaining olive oil in a roasting pan, add the pork and sear the meat well on all sides. Then place in the oven and cook for about 2 hours. Baste the meat frequently with the pan drippings. After 1 hour cooking time, pour in the wine. To serve, remove the kitchen twine. Cut the meat into slices, arrange on a preheated platter and pour over the degreased pan drippings. Garnish with a sprig of rosemary. For the the potatoes, cut potatoes into slices and coat with flour. Fry in clarified butter and season lightly with salt and pepper. Serve potatoes with the pork.
