Pork on a bone with vegetables and herbs in the oven

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

2. At this time, we prepare the ingredients:

- thoroughly wash and dry the pork with paper towels, then pierce the skin with a knife after about 1 cm, but try not to pierce the pulp,

- wash and peel carrots, beets, parsnips, after which carrots and parsnips are cut into quarters (halves if the root vegetables are thin) along,

- my fennel bulbs, cut into quarters or halves depending on the size,

- peel the garlic, leave the cloves whole.

3. In a separate small bowl, mix a third of olive oil, dill seeds, sea salt, rosemary leaves. Slightly crush everything with a pestle. We smear the resulting mixture on the pig's leg, rub it into the meat, into the incisions made in the skin.

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

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

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

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

8. We serve the finished dish: we spread baked vegetables around the meat on a wide platter, if desired, add sprigs of fresh herbs (dill, parsley, etc.), we serve the sauce separately in a jug. And already at the table, we cut the delicious meat into thin slices and put it together with vegetables on serving plates.

Bon appetit!