Bavarian Roast Pork Knuckle (Schweinshaxe)
Schweinshaxe Say it: SHVINES-hahk-suh
Schweinshaxe is Bavaria's celebrated roast pork knuckle: a hefty, skin-on ham hock slowly roasted until the meat turns fork-tender and the skin puffs into shattering crackling. It is a fixture of beer gardens and festival tables, especially with dumplings, sauerkraut and a cold beer. Caraway, garlic and dark beer give it a savory, gently tangy depth, while the crisp skin is the prize. This home version browns the knuckle first, then roasts it covered before a final blast of heat.
Bavarian Roast Pork Knuckle (Schweinshaxe)
Schweinshaxe
Pronounced SHVINES-hahk-suh
- Serves
- 4
- Prep
- 20 min
- Cook
- 2 hr 15 min
- Total
- 2 hr 35 min
- Level
- Medium
Also nut-free and egg-free.
Allergens: contains gluten. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
For the knuckle
For the pan and gravy
Method
Pat the pork knuckles very dry with paper towels. Score the skin in a diamond pattern at ¾-inch (2 cm) intervals, cutting through the skin and fat but not into the meat. Rub all over with the salt, pepper, caraway and garlic, then set aside while the oven preheats.
Preheat the oven to 350°F (175°C). Heat the oil in a large flameproof roasting pan or Dutch oven over medium-high heat. Brown the knuckles on all sides until deep golden, about 8 minutes, then transfer to a plate.
Add the onions, carrots and bay leaves to the pan and cook, stirring, for 3–4 minutes, until the onions soften and pick up color. Pour in the beer and stock, scraping up any browned bits.
Set the knuckles on top of the vegetables, skin side up. Cover the pan tightly with foil or a lid and roast for 90 minutes, until the meat is tender when pierced with a skewer.
Remove the cover and increase the oven to 425°F (220°C). Roast for 30–40 minutes more, basting the vegetables occasionally but leaving the skin alone, until the skin is deep golden, blistered and crisp and the meat is very tender, about 185°F (85°C) at the thickest part.
Transfer the knuckles to a warm board and rest for 10 minutes. Strain the pan juices into a small saucepan, pressing on the vegetables, and skim off the fat.
Bring the juices to a simmer. Stir the cornstarch slurry and whisk it into the pan; simmer for 2–3 minutes, until the gravy coats a spoon. Taste and adjust seasoning, then serve the knuckles with the gravy.
Regional variants
In northern Germany, pork knuckle is boiled until tender and served as Eisbein, often with sauerkraut and pea purée. Some Bavarian cooks add a splash of dark beer to the gravy or roast the knuckle on a bed of root vegetables for a richer sauce.
Cook's notes
- Ask the butcher to score the skin for you; dry skin is the key to crackling, so leave the knuckles uncovered in the fridge overnight if you have time.
- Keep the skin above the liquid while covered; if it sits in liquid, it will not crisp.
- Let the roasted knuckle rest before carving so the juices stay in the meat.
Serve with
Potato dumplings (Kartoffelknödel), sauerkraut, German mustard, and a dark Bavarian beer.
Make ahead and storage
Roast up to 2 days ahead and refrigerate; reheat covered at 325°F (165°C) until hot, then uncover at 425°F (220°C) for 10 minutes to re-crisp the skin.
