Schweinshaxe (Pork Knuckles)

Total Time
3hrs 40mins
Prep 10 mins
Cook 3 hrs 30 mins

A hearty German dish posted in response to a recipe request.

Ingredients Nutrition


  1. Wash and dice the leek, celery, carrot and onion.
  2. Cook pork knuckles, diced vegetables, salt and peppercorns in water to cover 2 to 3 hours or until tender; avoid overcooking.
  3. Remove from water; drain well reserving vegetables and cooking liquid.
  4. Preheat oven to 425F.
  5. Melt fat or shortening in an dutch oven.
  6. Add drained pork knuckles, cooked vegetables and a small amount of cooking liquid.
  7. Bake 30 minutes, moistening meat frequently with more cooking liquid.
  8. Just before meat is done, sprinkle with beer or water in which a good amount of salt has been dissolved.
  9. Add cumin to taste.
  10. Serve with potato or white bread dumplings or sauerkraut salad.
  11. Note: In Bavaria, the juices and cooking liquid are strained and served as an accompanying sauce.
Most Helpful

4 5

Yes, this brought back memories of Bavaria, but it just wasn't the same as the Mahrs Brau pub. The BEST! I will try this again when the grill is free of snow to get that crispy crust on the fat.

4 5

Brought back memories of Germany

3 5

This dish was a very easy, and not a hassel to put out at all. I lived in Germany for many years and this meal came very close to the pork knuckles I had there. How ever whe it came to roasting the knuckles I ended up bumping the heat up to 475, and adding an additional 20 mins ( my oven is an old girl) other thatn that it was very nice, and I would make it again :) Thanks