Ingredients
For the Pork Knuckle
- 1 pork knuckle (shin)
- Fresh rosemary sprigs
- A few sage leaves
- Bay leaves
- 1 clove garlic
- Juniper berries
- Extra virgin olive oil
- 1 glass of white wine
- Salt and black pepper to taste
Instructions
Marinate the Meat
Season the pork knuckle with salt and pepper. Place it in a pan with olive oil, garlic, rosemary, sage, bay leaves, and juniper berries. Cover with foil and let it marinate overnight in the refrigerator.
Brown the Pork
Remove the pork from the refrigerator and handle it without piercing the meat. Sear it in a hot skillet until lightly browned on all sides.
Roast
Preheat the oven to 200°C (392°F). Transfer the pork knuckle to a baking pan along with the marinade. Cover with aluminum foil and roast for about 1 hour, allowing the meat to cook gently without drying out.
Finish Cooking
Remove the foil, drizzle with white wine, and turn the meat occasionally. Continue roasting for an additional 30 minutes until nicely browned.
Serve
Remove from the oven, let rest briefly, and serve hot. Pair with roasted potatoes or onions for a complete dish.