Suckling pig shanks
- 3 stuk(s) Suckling pig shanks
- 1 theelepel(s) zout
- 3 snufje witte peper
- 3 stuk(s) wortels
- ½ stuk(s) celery root
- 2 piece tomaten
- 1 stuk(s) leek
- 4 teentjes knoflook
- 2 stuk(s) uien
- 500 g peeled new potatoes
- 1 theelepel(s) zout
- 1 stuk(s) laurierbladeren
- 200 ml witte wijn
- 100 ml water
- 1 takje tijm
- 50 g boter
Voorbereiding
- Spread out the suckling pig shanks and rub them with salt and pepper.
- Peel the vegetables, chop into smaller pieces, and transfer into a large dish or on a baking pan. Season to taste and add white wine and water.
- Place the shanks skin-side down onto the vegetables, and line them with slices of butter. Cover the dish with a lid.
- Place the shanks skin-side down onto the vegetables, and line them with slices of butter. Cover the dish with a lid.
- Half an hour before the end of the program, turn the shanks around and slice a square grid into the skin. Continue cooking without a lid.
