The most delicious ever!
In a large pot with water I put all the vegetables (coarsely chopped) and spices for the meat and cook them for 15 minutes.
Peel a squash, grate it and chop it in half if it is small or four if it is large and cook for 15 minutes.
Add the knuckle to the pot with the vegetables and cook for 2.5 hours.
I put all the ingredients for the potatoes except the cornflour in a bowl and stir, adding as much oil as it takes to make a thick paste.
Drain the potatoes and mix them with the paste.
Place the potatoes in a pan, sprinkle with cornflour and set aside until the knuckle boils.
Turn on the oven at 190 degrees Celsius with the fan off
When the meat is cooked, remove all the vegetables out of the pot and place them in a pan, creating a layer. Pour a little broth from the pot and place the knuckles on top. Wrap the bones from the knuckles with aluminum baking paper so that they do not burn.
Place the pan with the potatoes in the oven low and in the middle of the oven I put the pan with the meat. Set a timer for 50 minutes.
Mix in a bowl all the ingredients for the coating.
After 50 minutes remove the potatoes from the oven, turn them on the other side and put them back in the oven for another 20 minutes. Take out the other pan and spread the coating with a brush on the knuckles. Turn them and spread them on the other side and put them back in the oven for 10 minutes
2 stalks of celery
2 bay leaves
20 black peppercorns
1 tbsp colored pepper
10 allspice grains
3 small Dried hot peppers
15 g of salt per 1 kg of meat
1 tbsp honey
1 tbsp mustard
1 tbsp grape syrup
1 tbsp balsamic vinegar
For 1 kg of potatoes (peeled)
50 ml of olive oil
1 tbsp paprika
¼ teaspoon cayenne pepper
½ teaspoon black pepper
1 clove of garlic
1 tbsp rosemary
2 tbsp corn flour