Schweinshaxe (German Ham Hock)

Recipe by -Sylvie-
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 2hrs 15mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 200°C/400°F.
  • Rinse the hocks and pat dry.
  • Cut the fatty skin diagonally in both directions so that you have a diamond pattern. Season with pepper, salt and paprika.
  • Heat the lard in a dutch oven and brown the hocks for approx 10 mins on all sides (quite hot).
  • Peel and quarter the onion and add to the pot, add the bay leaf, juniper berries, cloves and mustard grains.
  • Pour in 1/8 quart of boiling water and place the pot in the middle of the oven.
  • The hocks will need approx 1 1/2 - 2hrs, depending on size, baste with beer from time to time and if required add a little water.
  • Remove the hock from the pot and using beer and water make sure you scrape up the bits from the bottom of the pan.
  • Thicken using a cornstarch/water paste and season with salt and pepper.
  • Serve with sauerkraut and knoedel or mashed potatoes.
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