Schweinshaxe (Pork Knuckles)

DIRECTIONS

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