SCHWEINSHAXE
German/Bavarian style pork knuckles. Pork knuckles are also known as foreshanks, or ham shanks. Water may be used in place of beer.
Provided by MATTI422
Categories World Cuisine Recipes European German
Time 4h
Yield 2
Number Of Ingredients 10
Steps:
- Place the carrot, onion, leek, celery, and pork knuckles into a large stockpot. Throw in the peppercorns, and season with salt to taste. Add enough water to the pot to cover the vegetables. Cover, and cook over medium heat for 2 to 3 hours, or until everything is tender. Remove the knuckles from the water, and drain. Reserve vegetables and cooking liquid.
- Preheat the oven to 425 degrees F ( 220 degrees C). Melt the shortening in an enamel coated cast iron baking dish or pan. Place the drained pork knuckles, cooked vegetables, and about 2 cups of the cooking liquid into the pan.
- Bake for 30 minutes in the preheated oven. During the last 10 minutes, sprinkle with beer in which a good amount of salt has been dissolved. Dust lightly with cumin to increase flavor. Serve with potato or white bread dumplings, or sauerkraut salad. In Bavaria, the cooking liquid and juices are strained, and served as an accompanying sauce.
Nutrition Facts : Calories 566 calories, Carbohydrate 17.4 g, Cholesterol 95.2 mg, Fat 42.7 g, Fiber 3.3 g, Protein 26 g, SaturatedFat 13.5 g, Sodium 131.4 mg, Sugar 6.1 g
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Shahwas Khan
[email protected]I'm not a fan of pork knuckle, but this schweinshaxe was surprisingly good. The meat was tender and flavorful, and the crispy skin was the perfect contrast.
Jordan Tineo
[email protected]This recipe is a bit too complicated for me. I'm not sure I'll try it again.
Malik Azaan
[email protected]I followed the recipe exactly, but my schweinshaxe didn't turn out as crispy as I would have liked.
IKE YEBOAH ASANTE
[email protected]This schweinshaxe was a bit dry, but the crispy skin was amazing.
Misbah Khan
[email protected]I'm not a big fan of pork, but this schweinshaxe was surprisingly delicious. The meat was tender and flavorful, and the crispy skin was the perfect contrast.
Anamarie Garcia
[email protected]This schweinshaxe was amazing! The meat was fall-off-the-bone tender and the crispy skin was to die for. I will definitely be making this again.
Maxwell Logan
[email protected]I found this recipe to be a bit bland. I think it could use more seasoning.
Ramseier Hitamoore
[email protected]This schweinshaxe was a bit too salty for my taste.
Efa Beyan
[email protected]I'm not a fan of pork knuckle, but this schweinshaxe was surprisingly good. The meat was tender and flavorful, and the crispy skin was the perfect contrast.
STEVEN SAMSON
[email protected]This recipe is a bit too complicated for me. I'm not sure I'll try it again.
Connie Derrick
[email protected]I followed the recipe exactly, but my schweinshaxe didn't turn out as crispy as I would have liked.
Razeul Korim
[email protected]This schweinshaxe was a bit dry, but the crispy skin was amazing.
Ntoung Nolan
[email protected]I've tried several schweinshaxe recipes, and this one is by far the best. The meat is always tender and juicy, and the crispy skin is to die for.
Rafael Cabrera
[email protected]This schweinshaxe recipe is a great way to impress your guests. It's a bit challenging to make, but the results are worth it.
Christopher Ellis
[email protected]I love this recipe! The schweinshaxe is always a hit with my friends and family.
Md sopon Hawladar
[email protected]This recipe is a bit time-consuming, but it's definitely worth it. The schweinshaxe is so impressive and delicious, it's sure to be a hit at your next party.
Fidel Sida
[email protected]I'm not a big fan of pork, but this schweinshaxe was surprisingly delicious. The meat was tender and flavorful, and the crispy skin was the perfect contrast.
Hassan Rama
[email protected]This was my first time making schweinshaxe, and it turned out amazing! I followed the recipe exactly and the results were perfect.
Badria Khanam
[email protected]I've made this recipe several times and it's always a crowd-pleaser. The pork knuckle is so flavorful and juicy, and the crispy skin is to die for.
Shukh Hin jibon
[email protected]This schweinshaxe recipe is a keeper! The meat was fall-off-the-bone tender and the skin was perfectly crispy. I served it with mashed potatoes and sauerkraut, and it was a hit with the whole family.