Schweinshaxe (German pork knuckle)
Schweinshaxe , is a traditional dish of Bavarian cuisine, particularly popular during Oktoberfest. This cut of meat is slowly roasted until the skin becomes crispy and golden brown, while the interior remains tender and juicy. This traditional dish pairs perfectly with side dishes like Kartoffelsalat (potato salad) or sauerkraut. This recipe is naturally gluten-free.
- 1 pork knuckle (around 1.5 kg)
- 1 tsp of coarse salt
- 1 tsp ground black pepper
- 1 tsp ground cumin
- 3 cloves of garlic, minced
- 1 onions, cut into quarters
- 150 ml of gluten-free vegetable or poultry broth
- 250 ml of gluten-free beer (optional)
- 2 Tbsp of vegetable oil
- Preparing the shank:
Preheat the oven to 180°C (350°F). In a small bowl, mix the coarse salt, pepper, cumin and minced garlic. Generously rub the pork shank with this spice mixture to coat them well.
Roasting: In a roasting pan, arrange the quartered onions at the bottom and place the shanks on top. Pour the broth and gluten-free beer (if using) into the roasting pan. Bake for about 1 hour and a half, basting the shank regularly with the cooking juices.
Final crispiness: After 1.5 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 skin burning.
- Serving: Let the shank rest for 10 minutes before slicing. Serve it with a generous portion of Kartoffelsalat or sauerkraut, and drizzle with the cooking juices for even more flavor.
For a more intense flavor, marinate the shanks in spices and garlic for several hours before roasting. You can substitute gluten-free beer for cider for a slightly sweet touch.