Schweinshaxe (Pork Knuckles)

READY IN: 3hrs 40mins
Recipe by mollypaul

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

Top Review by vbak5228

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.

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.

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