In an oblong oven-proof casserole, heat olive oil and sear the stilton on all sides over medium heat. Season with salt and pepper.
Add the diced vegetables and herbs and sauté briefly. Pour in the wine and cook a little, adding as much hot meat or vegetable broth as necessary to cover half of the pork knuckle.
Steam gently in the oven heated to 170 °C with the lid closed. During the cooking time, turn the knuckle of pork once or twice to the other side and add meat or vegetable stock from time to time. Cook the meat until it is butter-soft and begins to detach itself from the bone (about six hours).
Lift the fully cooked stilt out of the cooking pot and keep it warm with the lid closed.
Pour the vegetables and braising liquid through a sieve, squeezing the vegetables well with a ladle. Boil the sauce to the desired consistency, seasoning well with salt and freshly ground pepper.
Cut small slices of the stilt parallel to the bone, arrange on hot plates, cover with sauce and bring to the table with seasonal vegetables.
Our tip: It is best to use fresh herbs for a particularly good aroma!