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Braised Knuckles Of Pork With Apples

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      Title: BRAISED KNUCKLES OF PORK WITH APPLES
 Categories: Varietymeat, Ham/pork, Germany, German
      Yield: 1 Servings
 
      4 sm Pork knuckles
      4 ea Onions, sliced
      3 ea Carrots, sliced
    315 ml Spoon (3 Tb.) vinegar
      1 ea Bay leaf
      1 ea Clove
     25 g  (1 oz.) German butter,
           -melted
      3 ea Cooking apples, peeled,
           -cored & cut into thick
           -slices
    150 ml (1/4 pint) German apple
           -juice
     15 ml (1 Tb.) cranberry jelly
           -(optional)
 
  Place the pork knuckles in a large saucepan w/ the onions, carrots,
  vinegar, bay leaf & clove. Cover w/ water & bring to the boil. Cover &
  simmer very gently for 45 minutes. Drain the meat , retaining the
  vegetables, bay leaf & clove.  Brush the meat w/ butter & place in a
  large braising dish.  Add the vegetables, herbs, apple slices & apple
  juice. Cover & bake at 180 celcius/ 350 F degrees/ Gas mark 4 for
  about 2 hours until the pork is very tender. Serve w/ the vegetables
  & a little of the cooking liquor ( which may mixed w/ cranberry
  jelly, reheated & poured over the meat), & potatoes dumplings & red
  cabbage. Braised Knuckle of Pork With Apples
 
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