Ingredients
• 2 knuckles of Greek Black Pig of Olympus
• 50 g smoked pancetta from Greek Black Pig of Olympus
• 300 g babypotatoes
• 1 mediumonion
• 1 garlicclove
• 2 carrots
• 2 celerystalks
• 10–15 chestnuts (peeled)
• 10 prunes
• 20 mLextravirginoliveoil
• 50 mLredwine
• 2 tbsphoney
• 1 tbspmustard
• 2 sprigsfreshthyme
• Salt, freshly ground pepper, sweet paprika, 1 bay leaf
Preparation
1. Wash the baby potatoes and place them in a Dutch oven or roasting dish.
2. Chop the onion, carrots, and celery.
3. Heat a non-stick pan with a little olive oil.
4. Mix the honey, mustard, and sweet paprika to make a marinade, and coat the meat well.
5. Sear the knuckles in the hot pan until browned on all sides. Add the vegetables, smoked pancetta, thyme, and garlic, and sauté briefly.
6. Deglaze with the red wine, add 500 mL of water, and bring to a boil.
7. Transfer the sautéed mixture, chestnuts, prunes, and meat to the Dutch oven.
8. Cover with damp parchment paper.
9. Bake at 180°C (350°F) for 2 to 2.5 hours.
10. Remove the lid and bake uncovered for an additional 15 minutes to brown the top.
Chef Dermisis Dimitris
