About this recipe:An Austrian specialty that is eaten throughout the year. Since it is very filling, a pork knuckle is easily enough for two people. I last cooked it for out annual Oktoberfest garden party. It was a hit!
2 pork shank or knuckles
3 garlic cloves, finely chopped
1 tablespoon salt
1 tablespoon cumin
250ml water or light beer, boiling hot
250ml salt water
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Method Prep:15min › Cook:3hr › Ready in:3hr15min
Bring a large pan of water to the boil.
Place the pork knuckles (together or one after the other) with the fat facing down into the boiling water. Bring to the boil again and simmer for 15 minutes. Lift carefully out of the water. Leave to cool slightly, then cut a chequered pattern into the fat.
Preheat oven to 220 C / Gas 7.
Rub the knuckles with salt and garlic and sprinkle with cumin. Place the knuckles into a frying pan and into the oven, pour boiling water or beer over them and roast for 1 hour. Turn over often and baste the meat with the juices.
Now reduce the heat to 180 C / Gas 4. Roast for a further 30 minutes, turning and basting the meat. If necessary add more water or beer, so that the bottom of the pan is always covered with juice.
So that the fat goes very crispy, sprinkle it often every 15 minutes with salt water.
Pour the juices into a gravy boat and season with salt and pepper. Serve with the knuckles.
Serve with sauerkraut, potato salad and a big green salad.