Ingredients
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Betty Bossi Koch-Center
kochen@bettybossi.ch
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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