Cured Knuckle of Pork with Baked Potatoes

1. boil the stock with 150-200 ml of water in a roasting pan. Pour in the stock and cook quietly for 5-6 minutes, turning a few times to the other side. Cook the stelze in the heated oven on the lowest rack at 180 °C for 80 min (gas 2-3, convection oven not recommended). Add a little water if necessary.

In the meantime, cut onions and bacon into thin strips.

Clean, rinse and drain celery, carrots, potatoes and leek. Dice potatoes into 4 cm cubes, cut leftover vegetables into narrow slices. Coarsely crush juniper and cloves. Mix bacon, vegetables, onions, spices and bay leaf, season with salt and season with pepper.

Stir through sour cream, crème fraîche and wine and season with salt.

3. remove roaster from heat, lift out stilts. Turn oven temperature down to 165 degrees. Spread potato mixture evenly in roasting pan. Place the stilton on top and pour in the wine. Spoon sour cream mixture evenly over vegetables and sprinkle with cinnamon. Place the roaster on the lowest rack in the stove. Finish cooking the stilt at 165 degrees in 2 to 2 1/2 hours (gas 1-2, convection not recommended).

Remove the roaster from the stove. Take out the stilt, let it cool down a little bit, remove the meat from the bone, cut it into slices and put it on the baked potatoes. Serve the dish in the roaster.

Our tip: Use a wonderfully spicy s

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