German/Bavarian style pork knuckles. Pork knuckles are also known as foreshanks, or ham shanks. Water may be used in place of beer.

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Recipe Summary

prep:
30 mins
cook:
3 hrs 30 mins
total:
4 hrs
Servings:
2
Yield:
2 servings
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Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place the carrot, onion, leek, celery, and pork knuckles into a large stockpot. Throw in the peppercorns, and season with salt to taste. Add enough water to the pot to cover the vegetables. Cover, and cook over medium heat for 2 to 3 hours, or until everything is tender. Remove the knuckles from the water, and drain. Reserve vegetables and cooking liquid.

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  • Preheat the oven to 425 degrees F ( 220 degrees C). Melt the shortening in an enamel coated cast iron baking dish or pan. Place the drained pork knuckles, cooked vegetables, and about 2 cups of the cooking liquid into the pan.

  • Bake for 30 minutes in the preheated oven. During the last 10 minutes, sprinkle with beer in which a good amount of salt has been dissolved. Dust lightly with cumin to increase flavor. Serve with potato or white bread dumplings, or sauerkraut salad. In Bavaria, the cooking liquid and juices are strained, and served as an accompanying sauce.

Nutrition Facts

566 calories; protein 26g 52% DV; carbohydrates 17.4g 6% DV; fat 42.7g 66% DV; cholesterol 95.2mg 32% DV; sodium 131.4mg 5% DV. Full Nutrition

Reviews (12)

Read More Reviews

Most helpful positive review

Rating: 4 stars
09/24/2009
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 Read More
(33)

Most helpful critical review

Rating: 3 stars
10/21/2005
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? Read More
(19)
16 Ratings
  • 5 star values: 6
  • 4 star values: 8
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0
Rating: 4 stars
09/24/2009
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 Read More
(33)
Rating: 3 stars
10/21/2005
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? Read More
(19)
Rating: 5 stars
09/04/2006
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! Read More
(18)
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Rating: 4 stars
10/28/2006
Found this recipe VERY good reminds me of when I ate it at the real Hofbrauhaus! The way to pronounce it is Shhh-vine-shacks-uh. Basically means swine shanks. Read More
(17)
Rating: 4 stars
02/23/2010
Quite good. the pork hocks came out very tender and the gravy in the pan was perfectly flavoured. the beer is unnecessary as i substituted water with a teaspoon of salt dissolved to sprinkle it with and it turned out fine. i just might suggest as well to add the veggies maybe during the last 1/2 hour or so of boiling since they came out too mushy by the time it was done. Read More
(8)
Rating: 4 stars
02/22/2011
I made this for Christmas dinner for my fiance at his request. I was wary since I'd never done anything like this before but it worked out pretty well. My one problem was that all of the liquid burned away before the meat was finished roasting so watch it carefully and add more cooking liquid if needed. My fiance thought it tasted like what he had eaten in the Czech Republic (although our pork knuckles here are apparently much smaller). I have to say that I wasn't a fan of the pork knuckle itself but if it's a type of protein you like and eat then this is a good recipe for it. Read More
(6)
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Rating: 4 stars
09/08/2007
I grew up eating this and used to sneak feed it to our dachshund; nicknamed "Schweinhund". Altho it's still not my favorite thing in the world I knew that my Scottish hubby would love it as he adores German and Austrian food. I'm happy to say that I wasn't wrong and he gobbled it up. Thanks so much Matti!! Read More
(5)
Rating: 4 stars
11/27/2007
very tasty and easy to prepare; this is like what my mother used to make at home; when I was in Germany (Stutgart) I had schweinshaxe that were the very best - the skin was roasted more than this recipe & I will try to get there. Read More
(5)
Rating: 4 stars
03/08/2011
I made this for the first time tonight. Wonderful! I didn't have leeks but it didn't seem to make a difference. The meat was a little dry. I strained the extra liquid and reduced it for about 15 mins. It made a great dipping sauce. Served with oven roasted Klondike potatoes and onions. Yum! Read More
(5)