Bohemian roast knuckle with dumplings and creamed mushrooms

Ingredients for 4 servings:

• 1 ½ kg roast pork (Bohemian knuckle roast)
• 2 bunch soup vegetables
• 2 bay leaves
• 1 tsp caraway seeds
• 2 tsp black peppercorns
• 2 onions
• Salt
• 1 package of ready-made mix for potato dumplings half & half
• 500 g mushrooms
• 1 onion(s)
• 2 tbsp oil
• 50 ml white wine
• 200 ml whipped cream
• 3 packs of sauce powder for roast pork (for 750 ml sauce)

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 3 hours; Total time approx. 3 hours 45 minutes

You’ll need a roasting bag for roasting. If you’re not using soup vegetables for the stock, replace them and the salt with 10 teaspoons of vegetable stock. Start by filling a large saucepan with 2.5 liters of water, seasoning with salt, bringing to a boil, and adding the washed and trimmed soup vegetables. Roughly chop 2 onions. Boil the water, add the onions, bay leaves, caraway seeds, and pepper, and bring to a boil. Rinse the shanks (if desired) and add them to the stock. Simmer everything on low heat for about 1.5 hours. If foam rises, skim it off with a ladle. Preheat the oven to 190°C. Remove the baking sheet or oven rack. After the cooking time, remove the pork shanks from the stock and score the soft rind in diamond shapes. Place the roast in the roasting bag (follow the package instructions!), add a little stock, and place in the oven for 1.5 hours. If necessary, add a little more stock to the opening of the roasting bag later. Meanwhile, clean and chop the mushrooms and onion. About 40 minutes before the end of the cooking time, prepare the dumplings according to the package instructions and cook in the appropriate amount of stock (instead of salted water). Then heat a little oil in a pan, lightly sauté the onions, add the mushrooms and fry them. Once they are slightly browned, deglaze with white wine, then add 550 ml of the stock to the mushrooms, bring to the boil briefly and stir in the sauce powder. Finally, pour in the cream and let the sauce simmer. When the roast is ready, remove it from the foil and serve everything together.