Pork with Rosemary

INSTRUCTIONS

• 1
  Preheat the oven to 180 ˚C.
• 2
  Soak the mushrooms in 200 ml of warm water. Strip the leaves from one rosemary sprig and chop them coarsely.
• 3
  Thoroughly wash and dry the unpeeled potatoes, then cut them lengthwise into quarters. Cut smaller potatoes in half. Cut carrots into sticks 5×1×1 cm.
• 4
  Cut celery stalks diagonally into 1 cm thick slices, spring onions into 1 cm thick rounds, and garlic into fine slices.
• 5
  Season the meat thoroughly with salt and pepper on all sides. Heat oil in a casserole dish over high heat, add the meat, and sear it until golden brown on all sides. Set the seared meat aside on a plate.
• 6
  Add carrots to the casserole dish and sauté for 1 minute, stirring occasionally. Add celery stalks and chopped rosemary and sauté for another 1 minute. Add spring onions and garlic and let them soften for 30 seconds.
• 7
  Add mushrooms including their soaking water, wine, a level teaspoon of salt, 1 coffee spoon of pepper, and the remaining rosemary sprigs, mix and let it boil for 1 minute. Add potatoes and the seared meat, cover the casserole dish with a lid and place it in the preheated oven. Bake for 2 hours. Then remove the lid, return the casserole dish to the oven and bake for another 30 minutes.