This roasted pork knuckle recipe is served with bier jus, sauerkraut and mashed potato.
Preheat oven to 170°C.
Wash knuckles under cold, running water and dry with paper towels.
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.
Sear knuckles in a roasting tray. Take out of tray and set aside.
Roast onions and garlic in same tray until golden brown, add tomato paste and stir to dissolve.
Add beer, stock, sage, thyme and shake to combine. Return knuckles to the tray, meat-side down.
Roast for 2.5 hours, constantly basting knuckles with roasting liquid from pan.
Raise oven temperature to 220°C for the last 15 minutes, to crisp knuckle skin. (Stop basting at this point).
Take knuckles out of tray and rest for five minutes.
To make bier jus, strain liquid from tray into a small pot, bring to boil.
Thicken with corn starch.
Season with salt and pepper.
Serve knuckles with bier jus, sauerkraut and mashed potato. Enjoy with a glass of Hofbräu Dunkel.
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