Schweinshaxe (Pork Knuckle)
Serves 4
Ingredients
Method
2 Pork Knuckles
1 tbsp. Salt
1 tbsp. Caraway Seeds
500 ml. Beer
2 Onions, Quartered
2 Carrots, Cut into Chunks
2 Celery Stalks, Cut into Chunks
4 Garlic Cloves
Preheat your oven to 180°C (350°F).
Rub the pork knuckles with salt and caraway seeds. Place them in a roasting pan.
Pour the beer into the pan. Add the onions, carrots, celery, and garlic.
Roast the pork knuckles for about 2.5 to 3 hours, or until the skin is crispy and the meat is tender. Baste with the pan juices every 30 minutes.
Serve the Schweinshaxe with the roasted vegetables and some of the pan juices.