Schweinshaxe knuckle , is a traditional Bavarian dish, especially popular during Oktoberfest. This cut of meat is slowly roasted until the skin becomes crispy and golden brown, while the inside remains tender and juicy. This traditional dish pairs perfectly with side dishes such as Kartoffelsalat (potato salad) or sauerkraut. This recipe is naturally gluten-free.
Ingredients
Preparation
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Preparing the ham hock:
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Preheat the oven to 180°C (350°F). In a small bowl, combine the coarse salt, pepper, cumin, and minced garlic. Rub the pork knuckle generously with this spice mixture to coat it well.
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Roasting: In a roasting pan, arrange the quartered onions on the bottom and place the shanks on top. Pour the stock and gluten-free beer (if using) into the roasting pan. Roast for about 1 1/2 hours, basting the shank regularly with the cooking juices.
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Final crispiness: After 1 1/2 hours, increase the oven temperature to 220°C (425°F) and continue baking for another 30 minutes, or until the skin is golden brown and crispy. Watch carefully to prevent burning.
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Serving suggestion: Let the ham hock rest for 10 minutes before slicing. Serve with a generous portion of Kartoffelsalat or sauerkraut, and drizzle with the cooking juices for extra flavor.
Note
For a more intense flavor, marinate the shanks in the spices and garlic for several hours before roasting them. You can substitute cider for the gluten-free beer for a slightly sweet touch.
