Suckling pig shanks
- 3 pcs Suckling pig shanks
- 1 cuillère à café sel
- 3 pincée poivre blanc
- 3 pcs carotte
- ½ pcs celery root
- 2 piece tomates
- 1 pcs leek
- 4 gousses ail
- 2 pcs oignons
- 500 g peeled new potatoes
- 1 cuillère à café sel
- 1 pcs feuilles de laurier
- 200 ml vin blanc
- 100 ml eau
- 1 brin thym
- 50 g beurre
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.
