Recipe Instructions:
Ingredients:
• 4 pork knuckles
• Salt and pepper, to taste
• 2 tablespoons vegetable oil
• 2 onions, sliced
• 4 garlic cloves, minced
• 1 tablespoon caraway seeds
• 1 tablespoon paprika
• 2 cups beef broth
• 1 cup beer (optional)
• 1 tablespoon flour (optional, for thickening)
• Chopped fresh parsley, for garnish
Instructions:
• Preheat oven to 350°F (175°C).
• Score the skin of the pork knuckles with a sharp knife. Season generously with salt and pepper.
• Heat vegetable oil in a large oven-safe pot or Dutch oven over medium-high heat. Sear pork knuckles on all sides until skin is crispy and browned. Remove knuckles and set aside.
• In the same pot, add sliced onions. Sauté until softened and lightly browned. Add minced garlic, caraway seeds, and paprika. Cook for another minute until fragrant.
• Return seared pork knuckles to the pot. Add beef broth and beer (if using). Cover and transfer to the preheated oven.
• Roast for 2.5 to 3 hours, or until pork knuckles are tender and crispy. Baste knuckles with cooking juices occasionally.
• If desired, remove pork knuckles from pot. Mix flour with a bit of water to make a slurry. Whisk into the cooking juices on the stovetop. Simmer until thickened.
• Serve Schweinshaxe hot, garnished with chopped fresh parsley. Serve with potato dumplings or sauerkraut.
