for 4 person

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

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.

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