Roast pork knuckles with lemon and herbs

Instructions

1. Preheat oven to 240 C (standard, not fan forced)
2. Use a small knife to make 25 incisions all over the legs. Cut 6 cloves into slivers and stuff them into incisions.
3. Sprinkle the meat generously with salt, pepper, paprika and garlic powder. Drizzle with sunflower oil and rub all over the meat.
4. Place the pork knuckles in a roasting pan with over a metal tray fitted on the bottom. Roast fo 30 minutes or until it has a nice brown crust.
5. Remove from the oven. Turn the oven to 180 C.
6. Turn the pork knuckles upside down. Pour all remaining ingredients in the pan around the meat including remaining garlic gloves. Fill the roasting pan with hot water so it comes up about 1/4 of the way up the height of the meat.
7. Cover with parchment paper then 2 layers of foil. Bake for 3.5 hours. Top up water if it dries out. (This will happen if your lid is loose)
8. Remove the roast from the oven. Remove the foil. Turn the meat over. Cover again and roast for further 2 1/2 hours or until you can remove the meat apart with forks.
9. Remove cover and roast for 20 minutes to brown. Remove from the oven and transfer to a serving platter. Cover loosely with foil and rest for 20 minutes.

• Servings : 10
• Ready in : 370 Minutes
• Course : Main courses
• Recipe Type : 90 day diet, Christmas Recipes, Easter Recipes, Meat
• Ingredient : Bay leaf, Chicken stock, Dried oregano, Garlic, Ground black pepper, Lamb leg, Lemon juice, Onion, Pork knuckles, Red pepper, Rosemary dry, Salt, Sunflower oil, Thyme, White wine, агнешко бутче