Pork Knuckle – Schweinshaxe

Schweinshaxe originated as a peasant food. Many such recipes were created to make inexpensive and tough cuts of meat more palatable.


4 ham hocks
salt, to taste
coarse black pepper
300 ml (1 ¼ cups) beef stock
1 bottle of beer
3 to 4 teaspoons dark sauce thickener or cornstarch


Rinse off pork knuckles with cold water and dab dry with paper towel.

Mix 4 teaspoons of salt and 2 teaspoons of pepper, then rub mixture over entirety of ham hocks. Add beef stock and ham hocks to pan and place in oven preheated to 200°C (400°F) on middle rack for 1:40 hours.

Mix beer with 1 tsp of salt and baste pork knuckle every 15 minutes. Once done, remove pan from oven, then take out meat and vegetables, set aside, and keep warm. Add salt and pepper if needed to sauce. If sauce is too runny, add sauce thickener.

Schweinshaxe is usually served with Knödel and Rotkohl.