Pork knuckle with potatoes

Ingredients
4 pork shanks, about 1.60 kg, bone-in and skin-on
Fresh thyme
Fresh oregano
Coarse salt
Pepper (freshly ground)
2 garlic cloves, crushed
1 tbsp mustard powder
1 tbsp honey
A little olive oil


For the potatoes
10 potatoes

For the potatoes
8 potatoes
2 red sweet potatoes
2 oranges (juice)
2 lemons (juice)
1/3 cup olive oil
2 tbsp mustard Salt Pepper

Mix all the herbs, oil, mustard, honey, and the remaining ingredients, then coat the pork thoroughly. Make holes in the meat, not the skin, and push the mixture into them. Place each shank on parchment paper.

Add pieces of orange. Wrap in the parchment paper, then in aluminum foil. Roast in a thoroughly preheated oven at 180°C for 2 hours and 30 minutes. Open the parchment paper and baste the shanks with their juices. Put all the ingredients for the potatoes in a roasting pan and mix.

Cover the pan and roast at 180°C for 40 minutes. Unwrap the shanks, pour all the juices from the parcels over the potatoes, and place the shanks on top. Continue roasting for about 35 minutes.

Baste the shanks regularly with the pan juices. Serve the shanks whole with the potatoes and carve them at the table.

Each shank makes about 2½ servings once the bone and skin are removed.