Schweinshaxe (Pork Knuckles)

1. 1

   Slash the fat (skin) with a sharp knife (or get the butcher to do it for you).

2. 2

   Rub salt into the skin and into the slits.

3. 3

   Place in a roasting tin with a cup or 2 of water.

4. 4

   Roast in oven at 200u00b0F/220F for 3 hours.

5. 5

   Every half hour turn over the knuckles and make sure the water does not evaporate. Replenish as necessary.

6. 6

   Chop the onion in 6 lengthwise.

7. 7

   At the last turn break up onion a little and drop into the roasting tin.

8. 8

   Remove knuckles from oven and allow stand for 10/15 minutes.

9. 9

   Place liquid in a separator and remove excess fat. Use remaining liquid to make required quantity of gravy, adding the cooked onions.

10. 10

    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.

* Per serving · 4 servings · Values may vary.