Roast Knuckle with Veggies
ready in 4 h.
- 1 tablespoon vegetable oil
- 2 onions (roughly diced)
- 2 carrots (roughly diced)
- 1.333 cups Celeriac (roughly diced)
- 1 clove garlic
- ½ teaspoon ground Caraway
- ⅞ cup dark beer
- 1.333 cups Meat stock
- gravy thickener (as needed)
- 2 tablespoons butter
- 2 carrots (cut into decorative shapes)
- 2 Parsnips (cut into decorative shapes)
- 1 tablespoon olive oil
- 2 large Red onions (sliced into rings)
Heat the oven to 200°C (180°C in a fan oven), 400°F, gas 6. Oil a large roasting tin.
Put the diced onions, carrots and celeriac in the roasting tin and roast in the oven for 30 minutes, browning slightly.
Crush the garlic and mix with the caraway and a little salt and ground black pepper. Rub into the meat, all over. Place the meat on top of the roasting vegetables and pour in the beer and some stock. Cook for approx. 2.5 hours, turning the meat regularly and adding more stock as needed.
Take the cooked meat out of the tin and place on a baking tray. Turn the grill function on the oven to 220°C (425°F, gas 7) and put the meat in to form crackling on the skin.
Pass the sauce through a sieve and reduce if necessary. Season to taste with salt and ground black pepper and thicken with gravy thickener if necessary.
For the vegetables, heat the butter in a frying pan and toss the decoratively cut carrots and parsnips for around 5 minutes. Season with salt and ground black pepper.
Heat the olive oil in a griddle pan and fry the onions for approx. 5 minutes until brown. Arrange the knuckles on plates with the sauce and vegetables and serve.