Roasted Crust on Jus with Potato Dumplings

5 from 2 votes
Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Course Dinner
Cuisine European
Servings 4 people


The crust roast

  • 1 kilogram Pork shoulder
  • 200 g Onions
  • 200 g Celery root
  • 200 g Carrots
  • 300 g Poultry stock
  • Salt and pepper

The Jus

  • 1 liter Pork stock
  • 200 g Onions
  • 200 g Celery root
  • 200 g Carrots
  • 0,5 bottle Red wine
  • 1 tsp Tomato paste
  • 2 Bay leaves
  • 5 Allspice grains
  • 3 Juniper berries
  • 10 Black peppercorns
  • Salt
  • 2 tsp Food starch

The potato dumplings

  • 500 g Potatoes (floury)
  • 2 Eggs
  • 150 g Flour
  • 50 g Starch
  • 1 tsp Salt
  • 0,333333 nut Nutmeg


The crust roast

  • Preheat the oven to 200 degrees circulating air. Remove the skin from the onions, celeriac and carrots and cut into medium-sized cubes. Put in a baking dish. Pour in the poultry stock. Season the meat well on all sides with salt and pepper and place it on the bed of vegetables with the skin side up. Cover with aluminum foil and cook in the oven for 2 hours. Remove the aluminum foil 15 minutes before the end of the cooking time so that the roast gets a nice crust.

The Jus

  • If you like and have the option, you can also use pork bones and water instead of pork stock. To do this, fry the bones in a little butter. If you cannot or do not like to use bones, you can skip this step and start directly by adding the vegetables (carrots, celeriac, onions) that have been freed from the skin and cut into medium pieces in the pot and fry them. Then add the tomato paste and fry briefly as well.
  • Now add half of the red wine and simmer until about half of the wine has boiled away. Then add the other half and let about half of it boil off. Then add the pork stock or the water. There are also bay leaves, pepper, allspice, salt and juniper berries. Let it reduce for about 20-30 minutes over light to medium heat. Then pour the sauce through a sieve, collect it and return it to a small saucepan. Mix the starch with 2 tablespoons of water and add to the sauce. Bring the sauce to the boil briefly.

The potato dumplings

  • Peel the potatoes and cook in salted water for about 20 minutes. They should be nice and soft. Then pound the potatoes into small pieces with a potato press. Season with salt and nutmeg. Then add the egg, flour and starch. Always add a little of the flour to see if the dough is not too dry. When the potato dough no longer sticks to your hands and bowl, it's perfect. Then form small dumplings from the potato dough. Bring salted water to the boil in a saucepan and then reduce the heat significantly. Put in the potato dumplings. When they swim to the top they are ready (the cooking time varies greatly depending on the size). Serve the meat with dumplings and gravy. Red cabbage goes well with it. Good Appetite!
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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