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Oktoberfest: Schweinshaxe




Source of Recipe


destination-munich.com


Recipe Introduction


Bavarian pork knuckes or Schweinshaxe is also known as pork shanks or hocks. It's a classic main meal at the Munich Oktoberfest.


List of Ingredients




pork knuckles
black peppercorns
2 Tbls. cooking fat / vegetable shortening
pinch of cumin
1 small leek
1 celery stalk
1 carrot
1 onion
salt
Beer or water

Recipe



1. Wash and dice the leek, celery, carrot and onion.
2. Cook the pork knuckles, diced vegetables, salt and peppercorns in water to cover 2 to 3 hours or until tender, but be careful not to overcook them.
3. Preheat oven to 400°F.
4. Remove the pork knuckles from water and drain well.
5. Take out the vegetables and keep the cooking liquid.
6. Melt fat or shortening in an enamel-lined, cast iron pan.
7. Add pork, vegetables and a small amount of cooking liquid and bake for 30 minutes. Moisten meat frequently with more cooking liquid. Before meat is fully cooked, sprinkle with beer or water in which a good amount of salt has been dissolved.

SERVES 2

Variations
Add a small amount of cumin before serving to increase flavor.

Chef's Notes: You can strain and serve the juices and cooking liquid as an accompanying sauce, or just use gravy. Schweishaxe is most often served in Bavaria with a portion of Sauerkraut or Knödel (Potato dumplings.