About this recipe: This dish is particularly popular in Bavaria. Ham hocks and vegetables are braised until tender and then roasted in beer. Use the strained cooking liquid as a sauce.
You may need to pre-order these from your local butcher. They are also known as ham hocks.
Good recipe, but I'd like to suggest making it more authentic by grilling the Hax'n, instead of braising it in a pot. At the Oktoberfest and other large festivals, and in most Gasthäuser in Bayern, you’ll find gegrillte Schweinshax’n on the menu. Grilling the hocks is what makes the skin so crispy (like pork rinds). And you want to make sure they’re fresh, not smoked or cured. I’d also recommend, instead of white wine, which no real Bayer would have with his Hax’n, a good Märzenbier or a Doppelbock. Serve with a Semmelknödel and some Blaukraut, and you’ll have an authentic bairisches Schmankerl. Prost! Brad - 23 Sep 2009 (Review from Allrecipes US | Canada)
This is probably much easier to prepare and eat, than it is to pronounce! I didn't find pig knuckles, by name, so I used the more easily found meaty hocks. Are they the same? To me, cumin does not seem particularly German and a pinch wouldn't add too much flavor, would it? BTW, just how do you pronounce the name? - 21 Oct 2005 (Review from Allrecipes US | Canada)
I made this for dinner tonight and my husband absolutely LOVED! I used one 2 lb boneless pork knuckle and followed the rest of the recipe as written (well, except I didn't have any leeks...) Thanks so much for sharing. I'll be making this again soon! - 04 Sep 2006 (Review from Allrecipes US | Canada)