This roasted pork knuckle recipe is served with bier jus, sauerkraut and mashed potato.


  • 4 fresh pork knuckles (forelegs are bigger and meatier, hind legs are smaller, more delicate)

  • 1tsp salt

  • ½ tsp ground white pepper

  • 1tsp dried marjoram

  • 1tsp dried rosemary

  • ½ tsp caraway seeds

  • Oil, for searing

  • 2 onions, cut into wedges

  • 3 cloves of garlic, peeled

  • 1tsp tomato paste

  • 250ml dark beer (Hofbräu Dunkel)

  • 500ml beef or chicken stock

  • 3 fresh sage leaves

  • 1 twig fresh thyme

  • 1tsp corn starch

  • Extra salt and pepper (to season)


  • Pork Knuckle:

  • 1.

    Preheat oven to 170°C.

  • 2.

    Wash knuckles under cold, running water and dry with paper towels.

  • 3.

    Make a spice mix for the knuckle by grinding salt, pepper, marjoram, rosemary and caraway seeds in a pestle and mortar or spice mill. Rub knuckles thoroughly with spice mix.

  • 4.

    Sear knuckles in a roasting tray. Take out of tray and set aside.

  • 5.

    Roast onions and garlic in same tray until golden brown, add tomato paste and stir to dissolve.

  • 6.

    Add beer, stock, sage, thyme and shake to combine. Return knuckles to the tray, meat-side down.

  • 7.

    Roast for 2.5 hours, constantly basting knuckles with roasting liquid from pan.

  • 8.

    Raise oven temperature to 220°C for the last 15 minutes, to crisp knuckle skin. (Stop basting at this point).

  • 9.

    Take knuckles out of tray and rest for five minutes.

  • Bier Jus:

  • 1.

    To make bier jus, strain liquid from tray into a small pot, bring to boil.

  • 2.

    Thicken with corn starch.

  • 3.

    Season with salt and pepper.

  • To Serve:

  • 1.

    Serve knuckles with bier jus, sauerkraut and mashed potato. Enjoy with a glass of Hofbräu Dunkel.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 390kj
  • Fat Total 21g
  • Saturated Fat 6g
  • Protein 28g
  • Carbohydrate 16g
  • Sugar 5g
  • Sodium 890mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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You can prepare the spice mix ahead and keep in an air tight container or jar. This spice mix can be used for other German-style roasts, such as pork shoulder.

Try this delicious recipeĀ  during Oktoberfest at Lowenbrau Keller and at Bavarian Bier Cafes

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