Roasted pork knuckle (Schweinshaxe)

Ingredients

4 servings

• 2 pork knuckles (2kg)
• 2 onions
• 1 clove of garlic
• 40 cl of broth
• 30 cl of dark beer
• juniper berry
• salt and pepper
• potato
• thyme
• fleur de sel

Steps

1. 1

   Preheat the oven to 120°C (convection).

2. 2

   Peel and slice the onions. Press the garlic clove.

3. 3

   Rub the meat with the garlic, score the skin of the knuckles in a cross pattern. Season with salt and pepper and sprinkle the berries on top. Place the meat in an ovenproof dish.

4. 4

   Pour the beer and broth over the meat. Bake for 2 hours, basting the meat regularly.

5. 5

   Then set the oven to grill mode and continue cooking for 25 minutes until the meat is nicely browned.

6. 6

   Meanwhile, cook the potatoes in a pan with a little oil, a pinch of fleur de sel, and the thyme.

7. 7

   Collect the sauce, strain it, and serve with the meat and potatoes.