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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
How it's done
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.
|Tip:||Replace pork knuckles with veal shanks|
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