Marinated pork knuckles

Ingredients for 2 servings:

• 2 pork knuckles, fresh
• 1 large onion(s)
• Salt and pepper, black from the mill
• Rosemary, ground
• 1 ½ tbsp parsley, freshly chopped (alternatively freeze-dried)
• 1 bay leaf
• mineral water

Instructions

Working time approx. 20 minutes; Rest period approx. 2 days; Total time approx. 2 days 20 minutes

In the roasting bag

Remove the rind from the fresh pork shanks with a sharp knife and wash them. Season all over with salt and pepper, and rub them with rosemary. Pour mineral water into a bowl, add the bay leaf and coarsely chopped onion, and puree with a hand blender. Then add the salt, pepper, rosemary, and chopped parsley to the marinade. Place the shanks in the marinade; they don’t need to be completely covered. Refrigerate for 2-3 days (it’s best to cover the bowl with cling film, as the marinade has a strong odor). Preheat the oven to 200°C (top/bottom heat). Rub the shanks again with salt, pepper, and rosemary, place them in the roasting bag with a good 50 ml of marinade, and seal tightly. Make a small cut in the top of the roasting bag. Place in the oven and after about 10 minutes, reduce the temperature to 180°C. In my oven, they take about 1 hour. We like to serve them with potato salad.