German Pork Knuckle (Schweinshaxe)
3 hr 32 min · 36 min active · makes ~3.75 kg · Easy · German
German Pork Knuckle (Schweinshaxe)
Slow-braised pork knuckles with dark lager and aromatic vegetables, finished at high heat for mahogany, crackling-crisp skin. Served with a rich, reduced braising gravy.
TOTAL TIME
3 hr 32 min
ACTIVE TIME
36 min
QUANTITY
~3.75 kg
DIFFICULTY
Easy
CUISINE
German
Who’s eating
A
Cooking for A typical adult.
This should leave everyone comfortably full.
Ingredients0/13
Tools0/19
Ingredients0/13 gathered · 2 servings
2,400g
2.25tsp
2tsp
1.25tsp
1piece
1piece
2piece
4clove
6piece
2tbsp
2piece
500ml
500ml| # | Product | Quantity | Notes | State | |
|---|---|---|---|---|---|
| 1 | | 2,400g | — | — | |
| 2 | | 2.25tsp | — | — | |
| 3 | | 2tsp | — | — | |
| 4 | | 1.25tsp | — | — | |
| 5 | | 1piece | — | — | |
| 6 | | 1piece | — | — | |
| 7 | | 2piece | — | — | |
| 8 | | 4clove | — | — | |
| 9 | | 6piece | — | — | |
| 10 | | 2tbsp | — | — | |
| 11 | | 2piece | — | — | |
| 12 | | 500ml | — | — | |
| 13 | | 500ml | — | — |
Tools21 items
Serveware1 item
Procedure55 steps
1 of 55
Lay the 2 raw pork knuckles, about 1.2 kg each, on the tray.
Pork knuckles · 2,400 g⏱ 10s
ResultPork knuckles2 of 55
Score the skin all over in a 1 cm criss-cross with the knife, cutting through the skin but not into the meat.
⏱ 3 min
ResultScored pork knuckles3 of 55
Pat them completely dry with kitchen paper.
⏱ 1 min
ResultDry scored knuckles4 of 55
Put 2 teaspoons of the salt in the small bowl.
Salt · 2 tsp
⏱ 5s
ResultSalt5 of 55
Add the caraway seeds.
Caraway seeds · 2 tsp⏱ 5s
ResultSalt and caraway6 of 55
Add 1 teaspoon of the pepper.
Ground black pepper · 1 tsp⏱ 5s
ResultCaraway rub7 of 55
Rub the mixture all over the knuckles, working it into the cuts.
⏱ 1 min 30s
ResultSeasoned pork knucklesused in step 268 of 55
Lay the onion on the chopping board.
Yellow onion · 1 piece
⏱ 5s
ResultYellow onion9 of 55
Cut it in half through the root and peel off the skin.
⏱ 30s
ResultPeeled onion halves12 of 55
Lay the carrot on the board.
Carrots · 1 piece⏱ 5s
ResultCarrots16 of 55
Lay the celery sticks on the board.
Celery · 2 piece⏱ 5s
ResultCelery19 of 55
Lay the garlic cloves on the board.
Garlic clove · 4 clove⏱ 5s
ResultGarlic clove20 of 55
Crush each clove lightly with the flat of the knife and pull off the skin.
⏱ 30s
ResultPeeled garlic cloves21 of 55
Put them in a second small bowl.
⏱ 5s
ResultPeeled garlic cloves22 of 55
Add the juniper berries and crush them lightly with the back of the spoon.
Juniper berry · 6 piece
⏱ 20s
ResultGarlic and juniperused in step 3123 of 55
Turn the oven to 160 °C (140 °C fan).
⏱ 15 min
24 of 55
Pour the oil into the large flameproof casserole.
Sunflower oil · 2 tbsp
⏱ 5s
ResultSunflower oil25 of 55
Heat over a medium-high heat.
⏱ 1 min 30s
ResultHot oil27 of 55
Brown them for about 8 minutes, turning, until golden all over.
⏱ 8 min
ResultBrowned pork knuckles29 of 55
Add the onion, carrot and celery.
⏱ 10s
ResultVegetables in pork fat30 of 55
Cook for about 5 minutes, stirring, until lightly coloured.
⏱ 5 min
ResultSoftened vegetables31 of 55
Add the garlic and juniper.
⏱ 5s
ResultVegetables, garlic and juniper32 of 55
Add the bay leaves.
Bay leaves · 2 piece⏱ 5s
ResultAromatic braising base33 of 55
Pour in the lager and scrape up the browned bits.
Dark lager · 500 ml⏱ 20s
ResultBase and lager34 of 55
Add the water.
Water · 500 ml⏱ 10s
ResultBraising liquid35 of 55
Stand the knuckles in the liquid, skin side up.
⏱ 20s
ResultKnuckles in braising liquid36 of 55
Bring to a simmer.
⏱ 5 min
ResultSimmering braise37 of 55
Cover with the lid.
⏱ 5s
38 of 55
Using oven gloves, put the casserole in the oven.
⏱ 10s
ResultSimmering braise39 of 55
Braise for 2 hours, until the meat is very tender.
⏱ 2 hr
ResultBraised pork knuckles41 of 55
Turn the oven up to 220 °C (200 °C fan).
⏱ 5 min
42 of 55
Lift off the lid and stand the knuckles in the roasting tin, skin side up.
⏱ 30s
ResultBraised pork knucklesused in step 4643 of 55
Using oven gloves, put the roasting tin in the oven.
⏱ 10s
ResultKnuckles to crisp44 of 55
Roast for about 45 minutes, until the skin is blistered, mahogany and crackling-crisp.
⏱ 45 min
ResultCrackling pork knuckles45 of 55
Using oven gloves, take the roasting tin out.
⏱ 10s
ResultCrackling pork knuckles46 of 55
Meanwhile, pour the braising juices through the sieve into the medium saucepan, pressing the vegetables.
⏱ 1 min
ResultSpent vegetables and spicesused in step 4848 of 55
Spoon off the fat from the surface into a third small bowl.
⏱ 1 min
ResultSkimmed juicesused in step 5049 of 55
Throw the fat away once cool.
⏱ 5s
50 of 55
Boil for about 15 minutes, until reduced to about 300 ml and slightly syrupy.
⏱ 15 min
ResultLager gravy51 of 55
Add a little salt to taste.
Salt · 0.25 tsp⏱ 5s
ResultSalted gravy53 of 55
Leave the knuckles to rest for 10 minutes.
⏱ 10 min
ResultRested pork knuckles54 of 55
Stand them on the serving platter.
⏱ 20s
ResultRested pork knuckles55 of 55
Spoon the gravy around the knuckles, not over the crackling, and serve.
⏱ 20s
ResultGerman Pork Knuckle (Schweinshaxe)Total Time3 hr 32 min
| # | Product | Tool | Action |
|---|---|---|---|
| 1 | 2,400 g | Lay the 2 raw pork knuckles, about 1.2 kg each, on the tray.⏱ 10sResultPork knuckles | |
| 2 | — | | Score the skin all over in a 1 cm criss-cross with the knife, cutting through the skin but not into the meat.⏱ 3 minResultScored pork knuckles |
| 3 | — | | Pat them completely dry with kitchen paper.⏱ 1 minResultDry scored knuckles |
| 4 | 2 tsp | | Put 2 teaspoons of the salt in the small bowl.⏱ 5sResultSalt |
| 5 | 2 tsp | | Add the caraway seeds.⏱ 5sResultSalt and caraway |
| 6 | 1 tsp | | Add 1 teaspoon of the pepper.⏱ 5sResultCaraway rub |
| 7 | Caraway rubstep 6 | Rub the mixture all over the knuckles, working it into the cuts.⏱ 1 min 30sResultSeasoned pork knucklesused in step 26 | |
| 8 | 1 piece | | Lay the onion on the chopping board.⏱ 5sResultYellow onion |
| 9 | Yellow onionstep 8 | | Cut it in half through the root and peel off the skin.⏱ 30sResultPeeled onion halves |
| 10 | Peeled onion halvesstep 9 | | Cut it into large chunks.⏱ 1 min 30sResultChopped onion |
| 11 | Chopped onionstep 10 |  | Put the onion in the medium bowl.⏱ 5sResultChopped onion |
| 12 | 1 piece | | Lay the carrot on the board.⏱ 5sResultCarrots |
| 13 | Carrotsstep 12 |  | Peel the carrots on the chopping board⏱ 20sResultPeeled carrots |
| 14 | Peeled carrotsstep 13 | | Cut it into large chunks.⏱ 30sResultRoughly chopped carrot |
| 15 | Roughly chopped carrotstep 14 | | Add it to the onion.⏱ 5sResultOnion and carrot |
| 16 | 2 piece | | Lay the celery sticks on the board.⏱ 5sResultCelery |
| 17 | Celerystep 16 | | Cut them into large chunks.⏱ 30sResultCelery chunks |
| 18 | Celery chunksstep 17 | | Add them to the bowl.⏱ 5sResultBraising vegetablesused in step 29 |
| 19 | 4 clove | | Lay the garlic cloves on the board.⏱ 5sResultGarlic clove |
| 20 | Garlic clovestep 19 | | Crush each clove lightly with the flat of the knife and pull off the skin.⏱ 30sResultPeeled garlic cloves |
| 21 | Peeled garlic clovesstep 20 | | Put them in a second small bowl.⏱ 5sResultPeeled garlic cloves |
| 22 | 6 piece | | Add the juniper berries and crush them lightly with the back of the spoon.⏱ 20sResultGarlic and juniperused in step 31 |
| 23 | — | | Turn the oven to 160 °C (140 °C fan).⏱ 15 min |
| 24 | 2 tbsp | | Pour the oil into the large flameproof casserole.⏱ 5sResultSunflower oil |
| 25 | — | | Heat over a medium-high heat.⏱ 1 min 30sResultHot oil |
| 26 | Seasoned pork knucklesstep 7 | | Add the knuckles.⏱ 20sResultKnuckles in oil |
| 27 | — | | Brown them for about 8 minutes, turning, until golden all over.⏱ 8 minResultBrowned pork knuckles |
| 28 | Browned pork knucklesstep 27 |  | Lift them onto the plate.⏱ 20sResultBrowned pork knucklesused in step 35 |
| 29 | Braising vegetablesstep 18 | | Add the onion, carrot and celery.⏱ 10sResultVegetables in pork fat |
| Browned pork knucklesstep 28 | |||
| 30 | — | | Cook for about 5 minutes, stirring, until lightly coloured.⏱ 5 minResultSoftened vegetables |
| 31 | Garlic and juniperstep 22 | | Add the garlic and juniper.⏱ 5sResultVegetables, garlic and juniper |
| 32 | 2 piece | | Add the bay leaves.⏱ 5sResultAromatic braising base |
| 33 | 500 ml | | Pour in the lager and scrape up the browned bits.⏱ 20sResultBase and lager |
| 34 | 500 ml | | Add the water.⏱ 10sResultBraising liquid |
| 35 | Browned pork knucklesstep 28 | | Stand the knuckles in the liquid, skin side up.⏱ 20sResultKnuckles in braising liquid |
| 36 | — | | Bring to a simmer.⏱ 5 minResultSimmering braise |
| 37 | — | | Cover with the lid.⏱ 5s |
| 38 | — | | Using oven gloves, put the casserole in the oven.⏱ 10sResultSimmering braise |
| 39 | — | | Braise for 2 hours, until the meat is very tender.⏱ 2 hrResultBraised pork knuckles |
| 40 | — | | Using oven gloves, take the casserole out.⏱ 10sResultBraised pork knucklesused in step 42 |
| 41 | — | | Turn the oven up to 220 °C (200 °C fan).⏱ 5 min |
| 42 | Braised pork knucklesstep 40 | | Lift off the lid and stand the knuckles in the roasting tin, skin side up.⏱ 30sResultBraised pork knucklesused in step 46 |
| 43 | — | | Using oven gloves, put the roasting tin in the oven.⏱ 10sResultKnuckles to crisp |
| 44 | — | | Roast for about 45 minutes, until the skin is blistered, mahogany and crackling-crisp.⏱ 45 minResultCrackling pork knuckles |
| 45 | — | | Using oven gloves, take the roasting tin out.⏱ 10sResultCrackling pork knuckles |
| 46 | Braised pork knucklesstep 42 | | Meanwhile, pour the braising juices through the sieve into the medium saucepan, pressing the vegetables.⏱ 1 minResultSpent vegetables and spicesused in step 48 |
| 47 | Spent vegetables and spicesstep 46 | | Throw away the vegetables, bay and juniper.⏱ 5s |
| 48 | Spent vegetables and spicesstep 46 | | Spoon off the fat from the surface into a third small bowl.⏱ 1 minResultSkimmed juicesused in step 50 |
| 49 | — | | Throw the fat away once cool.⏱ 5s |
| 50 | Skimmed juicesstep 48 | | Boil for about 15 minutes, until reduced to about 300 ml and slightly syrupy.⏱ 15 minResultLager gravy |
| 51 | 0.25 tsp | | Add a little salt to taste.⏱ 5sResultSalted gravy |
| 52 | 0.25 tsp | | Add a little pepper.⏱ 5sResultSeasoned gravyused in step 55 |
| 53 | — | | Leave the knuckles to rest for 10 minutes.⏱ 10 minResultRested pork knuckles |
| 54 | Rested pork knucklesstep 53 | | Stand them on the serving platter.⏱ 20sResultRested pork knuckles |
| 55 | Seasoned gravystep 52 | | Spoon the gravy around the knuckles, not over the crackling, and serve.⏱ 20sResultGerman Pork Knuckle (Schweinshaxe) |
| Total Time | 3 hr 32 min | ||
Nutritionper serving
Estimated · pre-cooking · 100% ingredients covered
| Nutrient | Per serving |
|---|---|
| 2,853kcal | |
| 303g | |
| 158g | |
| 50g | |
| 24g | |
| 5g | |
| 4g | |
| 1,255mg |
Ingredients0/13
Tools0/19
German · Recipe
German Pork Knuckle (Schweinshaxe)
Slow-braised pork knuckles with dark lager and aromatic vegetables, finished at high heat for mahogany, crackling-crisp skin. Served with a rich, reduced braising gravy.
What you’ll doYou will score the knuckle skin, rub it with salt, caraway and pepper, and brown the knuckles in a casserole. Soften onion, carrot and celery with garlic, juniper and bay, add dark lager and water, and braise the knuckles covered at 160 °C for 2 hours. Roast them at 220 °C for about 45 minutes until the skin crackles, while you strain, skim and reduce the braising juices into a gravy to spoon around them.
Serves2
Total3 hr 32 min
LevelMedium
Ingredients
- Pork knuckles2,400 g
- Salt2.25 tsp
- Caraway seeds2 tsp
- Ground black pepper1.25 tsp
- Yellow onion1 piece
- Carrots1 piece
- Celery2 piece
- Garlic clove4 clove
- Juniper berry6 piece
- Sunflower oil2 tbsp
- Bay leaves2 piece
- Dark lager500 ml
- Water500 ml
Tools
Pot lidSpoonTongsSieveLarge serving platterCaraway rub bowl (small bowl)Peeled bowl (small bowl)Skimmed juices bowl (small bowl)OvenRoasting tinChef's knifeMedium bowlCasseroleWooden spoonTrayPeelerPlateMedium saucepanKitchen paperOven gloveChopping board
Method
1
Lay the 2 raw pork knuckles, about 1.2 kg each, on the tray.
10sTrayPork knuckles · 2,400 g
2
Score the skin all over in a 1 cm criss-cross with the knife, cutting through the skin but not into the meat.
3 minTray, Chefs knife
3
Pat them completely dry with kitchen paper.
1 minTray, Kitchen paper
4
Put 2 teaspoons of the salt in the small bowl.
5sCaraway rub bowl (small bowl)Salt · 2 tsp
5
Add the caraway seeds.
5sCaraway rub bowl (small bowl)Caraway seeds · 2 tsp
6
Add 1 teaspoon of the pepper.
5sCaraway rub bowl (small bowl)Ground black pepper · 1 tsp
7
Rub the mixture all over the knuckles, working it into the cuts.
Result · Seasoned pork knuckles · used in step 26
1 min 30sTrayCaraway rub · step 6
8
Lay the onion on the chopping board.
5sChopping boardYellow onion · 1 piece
9
Cut it in half through the root and peel off the skin.
30sChopping board, Chefs knifeYellow onion · step 8
10
Cut it into large chunks.
1 min 30sChopping board, Chefs knifePeeled onion halves · step 9
11
Put the onion in the medium bowl.
5sMedium bowlChopped onion · step 10
12
Lay the carrot on the board.
5sChopping boardCarrots · 1 piece
13
Peel the carrots on the chopping board
20sPeelerCarrots · step 12
14
Cut it into large chunks.
30sChopping board, Chefs knifePeeled carrots · step 13
15
Add it to the onion.
5sMedium bowlRoughly chopped carrot · step 14
16
Lay the celery sticks on the board.
5sChopping boardCelery · 2 piece
17
Cut them into large chunks.
30sChopping board, Chefs knifeCelery · step 16
18
Add them to the bowl.
Result · Braising vegetables · used in step 29
5sMedium bowlCelery chunks · step 17
19
Lay the garlic cloves on the board.
5sChopping boardGarlic clove · 4 clove
20
Crush each clove lightly with the flat of the knife and pull off the skin.
30sChopping board, Chefs knifeGarlic clove · step 19
21
Put them in a second small bowl.
5sPeeled bowl (small bowl)Peeled garlic cloves · step 20
22
Add the juniper berries and crush them lightly with the back of the spoon.
Result · Garlic and juniper · used in step 31
20sPeeled bowl (small bowl), SpoonJuniper berry · 6 piece
23
Turn the oven to 160 °C (140 °C fan).
160°C15 minOven
24
Pour the oil into the large flameproof casserole.
5sCasseroleSunflower oil · 2 tbsp
25
Heat over a medium-high heat.
1 min 30sCasserole
26
Add the knuckles.
20sCasserole, TongsSeasoned pork knuckles · step 7
27
Brown them for about 8 minutes, turning, until golden all over.
8 minCasserole, Tongs
28
Lift them onto the plate.
Result · Browned pork knuckles · used in step 35
20sPlate, TongsBrowned pork knuckles · step 27
29
Add the onion, carrot and celery.
10sCasseroleBraising vegetables · step 18Browned pork knuckles · step 28
30
Cook for about 5 minutes, stirring, until lightly coloured.
5 minCasserole, Wooden spoon
31
Add the garlic and juniper.
5sCasseroleGarlic and juniper · step 22
32
Add the bay leaves.
5sCasseroleBay leaves · 2 piece
33
Pour in the lager and scrape up the browned bits.
20sCasserole, Wooden spoonDark lager · 500 ml
34
Add the water.
10sCasseroleWater · 500 ml
35
Stand the knuckles in the liquid, skin side up.
20sCasserole, TongsBrowned pork knuckles · step 28
36
Bring to a simmer.
5 minCasserole
37
Cover with the lid.
5sCasserole, Pot lid
38
Using oven gloves, put the casserole in the oven.
10sCasserole, Oven, Oven glove
39
Braise for 2 hours, until the meat is very tender.
2 hrCasserole
40
Using oven gloves, take the casserole out.
Result · Braised pork knuckles · used in step 42
10sCasserole, Oven, Oven glove
41
Turn the oven up to 220 °C (200 °C fan).
220°C5 minOven
42
Lift off the lid and stand the knuckles in the roasting tin, skin side up.
Result · Braised pork knuckles · used in step 46
30sRoasting tin, Pot lid, TongsBraised pork knuckles · step 40
43
Using oven gloves, put the roasting tin in the oven.
10sRoasting tin, Oven, Oven glove
44
Roast for about 45 minutes, until the skin is blistered, mahogany and crackling-crisp.
220°C45 minRoasting tin
45
Using oven gloves, take the roasting tin out.
10sRoasting tin, Oven, Oven glove
46
Meanwhile, pour the braising juices through the sieve into the medium saucepan, pressing the vegetables.
Result · Spent vegetables and spices · used in step 48
1 minMedium saucepan, SieveBraised pork knuckles · step 42
47
Throw away the vegetables, bay and juniper.
5sCasseroleSpent vegetables and spices · step 46
48
Spoon off the fat from the surface into a third small bowl.
Result · Skimmed juices · used in step 50
1 minSkimmed juices bowl (small bowl), SpoonSpent vegetables and spices · step 46
49
Throw the fat away once cool.
5sSkimmed juices bowl (small bowl)
50
Boil for about 15 minutes, until reduced to about 300 ml and slightly syrupy.
15 minMedium saucepanSkimmed juices · step 48
51
Add a little salt to taste.
5sMedium saucepanSalt · 0.25 tsp
52
Add a little pepper.
Result · Seasoned gravy · used in step 55
5sMedium saucepanGround black pepper · 0.25 tsp
53
Leave the knuckles to rest for 10 minutes.
10 minRoasting tin
54
Stand them on the serving platter.
20sLarge serving platter, TongsRested pork knuckles · step 53
55
Spoon the gravy around the knuckles, not over the crackling, and serve.
Result · German Pork Knuckle (Schweinshaxe)
20sLarge serving platter, SpoonSeasoned gravy · step 52
Printed 6 October 2026