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Schweinshaxe

Schweinshaxe

  • Prep

    30 m
  • Cook

    3 h 30 m
  • Ready In

    4 h
MATTI422

MATTI422

German/Bavarian style pork knuckles. Pork knuckles are also known as foreshanks, or ham shanks. Water may be used in place of beer.

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Original recipe yields 2 servings

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Nutrition

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  • Calories:
  • 566 kcal
  • 28%
  • Fat:
  • 42.7 g
  • 66%
  • Carbs:
  • 17.4g
  • 6%
  • Protein:
  • 26 g
  • 52%
  • Cholesterol:
  • 95 mg
  • 32%
  • Sodium:
  • 131 mg
  • 5%

Based on a 2,000 calorie diet

Directions

  1. Place the carrot, onion, leek, celery, and pork knuckles into a large stockpot. Throw in the peppercorns, and season with salt to taste. Add enough water to the pot to cover the vegetables. Cover, and cook over medium heat for 2 to 3 hours, or until everything is tender. Remove the knuckles from the water, and drain. Reserve vegetables and cooking liquid.
  2. Preheat the oven to 425 degrees F ( 220 degrees C). Melt the shortening in an enamel coated cast iron baking dish or pan. Place the drained pork knuckles, cooked vegetables, and about 2 cups of the cooking liquid into the pan.
  3. Bake for 30 minutes in the preheated oven. During the last 10 minutes, sprinkle with beer in which a good amount of salt has been dissolved. Dust lightly with cumin to increase flavor. Serve with potato or white bread dumplings, or sauerkraut salad. In Bavaria, the cooking liquid and juices are strained, and served as an accompanying sauce.
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Reviews

the Baron
23

the Baron

9/24/2009

Good recipe, but I'd like to suggest making it more authentic by grilling the Hax'n, instead of braising it in a pot. At the Oktoberfest and other large festivals, and in most Gasthäuser in Bayern, you’ll find gegrillte Schweinshax’n on the menu. Grilling the hocks is what makes the skin so crispy (like pork rinds). And you want to make sure they’re fresh, not smoked or cured. I’d also recommend, instead of white wine, which no real Bayer would have with his Hax’n, a good Märzenbier or a Doppelbock. Serve with a Semmelknödel and some Blaukraut, and you’ll have an authentic bairisches Schmankerl. Prost! Brad

selhull
19

selhull

10/21/2005

This is probably much easier to prepare and eat, than it is to pronounce! I didn't find pig knuckles, by name, so I used the more easily found meaty hocks. Are they the same? To me, cumin does not seem particularly German and a pinch wouldn't add too much flavor, would it? BTW, just how do you pronounce the name?

Jonesie
17

Jonesie

10/28/2006

Found this recipe VERY good, reminds me of when I ate it at the real Hofbrauhaus! The way to pronounce it is Shhh-vine-shacks-uh. Basically means swine shanks.

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