Ham hock with dried fruits

Ham hock with dried fruits

Total: 1 hr 40 min. | Active: 20 min.
Nutritional value / people: 412 kcal
, Fat: 14 g
, Carbohydrate: 36 g
, Protein: 33 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

4 pork knuckles (each approx. 150 g)
1 tsp salt
½ tsp paprika
a little pepper
1 tbsp white flour
clarified butter
5 dl meat bouillon
1 tbsp coarse-grain mustard
200 g dried fruit
salt and pepper to taste
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How it's done

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Season the knuckles and dust with flour. Heat the clarified butter in a frying pan, fry the knuckles in batches on a medium heat for approx. 3 mins. on each side.

Add the stock, stir in the mustard, bring to the boil and then reduce the heat.

Cover and braise for approx. 40 mins. Stir in the dried fruits, braise for a further 40 mins., season.

Serve with mashed potatoes or polenta.

Good to know
Tip: Replace pork knuckles with veal shanks

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