Schweinshaxe (Pork Knuckles)

"A hearty German dish posted in response to a recipe request."
 
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Ready In:
3hrs 40mins
Ingredients:
10
Serves:
2
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ingredients

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directions

  • Wash and dice the leek, celery, carrot and onion.
  • Cook pork knuckles, diced vegetables, salt and peppercorns in water to cover 2 to 3 hours or until tender; avoid overcooking.
  • Remove from water; drain well reserving vegetables and cooking liquid.
  • Preheat oven to 425F.
  • Melt fat or shortening in an dutch oven.
  • Add drained pork knuckles, cooked vegetables and a small amount of cooking liquid.
  • Bake 30 minutes, moistening meat frequently with more cooking liquid.
  • Just before meat is done, sprinkle with beer or water in which a good amount of salt has been dissolved.
  • Add cumin to taste.
  • Serve with potato or white bread dumplings or sauerkraut salad.
  • Note: In Bavaria, the juices and cooking liquid are strained and served as an accompanying sauce.

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Reviews

  1. Yes, this brought back memories of Bavaria, but it just wasn't the same as the Mahrs Brau pub. The BEST! I will try this again when the grill is free of snow to get that crispy crust on the fat.
     
  2. Brought back memories of Germany
     
  3. This dish was a very easy, and not a hassel to put out at all. I lived in Germany for many years and this meal came very close to the pork knuckles I had there. How ever whe it came to roasting the knuckles I ended up bumping the heat up to 475, and adding an additional 20 mins ( my oven is an old girl) other thatn that it was very nice, and I would make it again :) Thanks
     
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