Pork on the bone with vegetables and herbs in the oven

14 servings
1 hour


1. Turn on to heat the oven to 230 degrees Celsius.

2. At this time, we prepare the ingredients: - carefully mine and dry pork with paper towels, then pierce the skin with a knife after about 1 cm, but try not to pierce the flesh - mine and clean carrots, beets, parsnips, after which carrots and parsnips are cut into quarters (halves, if root crops are thin) along - my fennel bulbs, cut into quarters or halves depending on size - we clean garlic, leave the denticles intact.

3. In a separate small bowl, mix a third of olive oil, dill seeds, sea salt, rosemary leaves. Lightly crush everything with a pestle. We coat the pork leg with the resulting mixture, rub it into meat, into cuts made in the leather.

4. After that, place the meat in a pan of a suitable size and put it in the oven for 45 minutes.

5. Now we reduce the heating to 180 degrees and cook pork for another hour and a half, after which we turn off the oven, and transfer the meat to a dish and cover it with foil for 20 minutes.

6. Meanwhile, put vegetables, salt on a baking sheet, sprinkle with black ground pepper, pour over the remaining olive oil. Add sprigs of rosemary. Put in the oven at 180 degrees for 1 hours.

7. We finely cut garlic cloves with a knife. We put the pan in which the meat was baked on a medium heat, removing excess fat and leaving the juice (about 80 ml, but if it is less, it's okay). We bring the juice to a boil, after which we lay out the flour and cook for 2 minutes, without ceasing to interfere. Gradually pour in chicken broth and white wine, reduce the heat to a minimum and cook everything together, without ceasing to interfere, for 5 minutes. Season, if necessary, with salt and black ground pepper. Mix and filter the sauce through the situ.

8. We serve a ready-made dish: spread baked vegetables around the meat on a wide platter, add sprigs of fresh greens (dill, parsley, etc. ) if desired, serve the sauce separately in a jug. And already at the table, we cut the appetizing meat into thin slices and spread it along with the vegetables on serving plates. Enjoy your meal!