Schweinshaxe (Pork Knuckles)

Recipe by Chef #1010147
READY IN: 3hrs 20mins


  • 4
    fresh pork knuckles (not pickled or salted)
  • 1
    large onion
  • 500
    ml gravy mix (Bisto)


  • Slash the fat (skin) with a sharp knife (or get the butcher to do it for you).
  • Rub salt into the skin and into the slits.
  • Place in a roasting tin with a cup or 2 of water.
  • Roast in oven at 200°F/220F for 3 hours.
  • Every half hour turn over the knuckles and make sure the water does not evaporate. Replenish as necessary.
  • Chop the onion in 6 lengthwise.
  • At the last turn break up onion a little and drop into the roasting tin.
  • Remove knuckles from oven and allow stand for 10/15 minutes.
  • Place liquid in a separator and remove excess fat. Use remaining liquid to make required quantity of gravy, adding the cooked onions.
  • Serve with sauerkraut and semmel (bread) knodel for a traditional meal or with boiled cabbage a a large roast potato per person for a simpler finish.