Entree: Germany – Thuringia – Haxe (Roasted pork knuckle with crisped skin typical of Thuringia)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 2 hrs 45 min

Additional 5 min

Total 3 hrs 10 min

Ingredients

- 2 pork knuckles (Haxe), bone-in, approx 1.5 lb (700 g) each
- 2 tbsp (30 ml) vegetable oil
- 2 large onions, quartered
- 2 carrots, roughly chopped
- 2 celery stalks, roughly chopped
- 4 cloves garlic, smashed
- 2 bay leaves
- 1 tbsp (9 g) caraway seeds
- 10 whole black peppercorns
- 1 bottle (12 fl oz / 355 ml) dark German beer (or brown ale)
- 2 cups (475 ml) beef or vegetable stock
- 1 tbsp (15 g) coarse mustard for serving
- 1 tsp (5 g) salt, plus more for seasoning
- 1 tsp (5 g) freshly ground black pepper
- 1 tbsp (15 ml) honey or syrup (optional, for glazing)

Instructions

1. Preheat oven to 325°F (160°C). Score the skin of each knuckle in a diamond pattern, taking care not to cut too deep into the meat. Rub each knuckle with salt and pepper.
2. In a large Dutch oven or braising pan, heat the vegetable oil over medium-high heat and brown the knuckles on all sides, about 6–8 minutes total. Transfer knuckles to a plate.
3. Add the onions, carrots and celery to the pan and cook until beginning to brown, about 5 minutes. Add garlic, caraway seeds and peppercorns and cook 1 minute.
4. Return the knuckles to the pan. Pour in the beer and stock so the liquid comes about halfway up the sides of the knuckles. Add bay leaves. Bring to a simmer.
5. Cover the pan and transfer to the preheated oven. Braise until the meat is very tender and pulls slightly from the bone, about 2 to 2 1/2 hours.
6. Increase oven temperature to 450°F (230°C). Remove knuckles from the braising liquid and place on a roasting rack set over a sheet pan. Strain and reserve the braising liquid; reduce it on the stove if desired to make a sauce.
7. If using, brush the knuckles with honey or a little reduced braising liquid. Roast in the hot oven until the skin is deeply browned and crisp, about 20–30 minutes, watching carefully to avoid burning.
8. Remove from oven, let rest 5 minutes. Serve Haxe with coarse mustard and reduced braising sauce.