We start by chopping the potatoes, in irregular portions, and after seasoning them we place them directly on the oven tray where we will cook the knuckles. Add a trickle of olive oil, and sprinkle with aromatic herbs. On this occasion I used rosemary powder and a few leaves of thyme sauce.
We also put a couple of branches of fresh rosemary and put it in the oven preheated to 190º. When the potatoes have been cooking for 15 minutes, place the pieces of pork knuckle in the same tray, on the bed of potatoes and add the meat broth. Preheat the oven and when it is at 190º, introduce the tray.
The potatoes will roast in the heat of the oven and at the same time they will absorb the broth, mixing the cooking and roasting process, with which the result will be spectacularly smooth. For its part, the knuckle will decrease and release part of its flavor to the sauce, which will gradually condense and thicken. It is convenient to go watering with the sauce from time to timeboth the meat and the potatoes to prevent them from drying out excessively.
When the meat is well browned and the bone looks detached from the meat As in the last photo, our dish will be ready to take to the table. It will have been in the oven for approximately 45 to 60 minutes, but it depends on each oven. The potatoes will be cooked over low heat and will have collected all the flavours. The combination of meat and potatoes is a real delight.