Schweinshaxe

Indulge in the hearty flavors of German cuisine with Schweinshaxe, a tender pork knuckle seasoned with caraway and roasted to perfection. Ideal for a cozy weekend dinner or a festive gathering with friends.

• 1 whole pork knuckle (Schweinshaxe)
• 2 teaspoons salt
• 1 teaspoon black pepper
• 1 tablespoon caraway seeds
• 2 cups vegetable broth
• 2 medium onions
• 2 cloves garlic
• 1 tablespoon olive oil

Method

1. 1

   Preheat your oven to 180°C (350°F).

2. 2

   Pat the pork knuckle dry and season generously with salt, black pepper, and caraway seeds, rubbing the spices into the skin.

3. 3

   In a large oven-safe pot, heat the olive oil over medium-high heat. Sear the pork knuckle on all sides until golden brown, about 4-5 minutes per side.

4. 4

   Add the quartered onions and smashed garlic to the pot, then pour in the vegetable broth. Bring to a simmer.

5. 5

   Cover the pot and transfer it to the preheated oven. Roast for about 90 minutes.

6. 6

   After 90 minutes, remove the lid and increase the oven temperature to 220°C (425°F). Roast for an additional 30 minutes to crisp up the skin.

7. 7

   Once the skin is crispy and golden, remove the pork knuckle from the oven. Let it rest for 10 minutes before slicing.

8. 8

   Serve with sauerkraut and dumplings, if desired.