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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Bavarian Ham Hocks – Roasted Pork Knuckles Recipe

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This recipe for Bavarian Ham Hocks – Roasted Pork Knuckles is from Made with Love , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 pork knuckles (1,5kg) – Find them at www.Bavariasausage.com
1/2 liter beef broth
250 ml dark beer
2 onions, cut in rough pieces
3 garlic cloves
1 tsp tomato paste
1 branch fresh thyme and 1 branch mugwort
2 medium sized onions

Herbs: 1 Tsp of each
marjoram, rosemary, mugwort, caraway seeds
2 sage leaves
salt, black pepper to taste
Directions:
Directions:
– Wash the meat, and pat dry.
– Cut it diamond-shaped.
– Spice meat all over with salt, herbs and pepper.
– Brown the meat evenly on all sides.
– Add onions, tomato paste, fry for a bit.
– Add broth and bring to a boil.
– Place thyme and mugwort branch, sage leaves and garlic cloves next to the meat.
– Add the beer.

– Continue cooking in the pre-heated oven on 350 F for about 2,5 hours.
– While cooking pour the meat frequently with the fond, and if needed add hot water if liquid should reduce.
– Increase temperature for 15-20 min at the end of cooking time to 400 F so the meat can get a nice crust.
– You also can place the meat under the grill for 5 min on high heat.
– When meat is down remove from pan, drain the fond. Spice if necessary.
– With 2-3 tsp corn starch bind the sauce, it should not become too thick (mix starch with some cold water first, then add to fond). For the ham hocks we like a thinner gravy.

Serve the “Schweinshaxn” with Sauerkraut or red cabbage, and of course with dumplings (Knoedel – the popular Bavarian Dumplings).

 

 

 

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