Schweinshaxe

Schweinshaxe

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"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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Ingredients

4 h servings 566 cals
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Nutrition

  • 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

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

9
  1. 13 Ratings

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Most helpful positive review

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 Bay...

Most helpful critical review

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 ...

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 Bay...

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 ...

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.

I made this for dinner tonight and my husband absolutely LOVED! I used one 2 lb boneless pork knuckle and followed the rest of the recipe as written (well, except I didn't have any leeks...) Tha...

Quite good. the pork hocks came out very tender and the gravy in the pan was perfectly flavoured. the beer is unnecessary as i substituted water with a teaspoon of salt dissolved to sprinkle it ...

I made this for Christmas dinner for my fiance, at his request. I was wary since I'd never done anything like this before, but it worked out pretty well. My one problem was that all of the liqui...

I made this for the first time tonight. Wonderful! I didn't have leeks, but it didn't seem to make a difference. The meat was a little dry. I strained the extra liquid, and reduced it for about ...

very tasty and easy to prepare; this is like what my mother used to make at home; when I was in Germany (Stutgart) I had schweinshaxe that were the very best - the skin was roasted more than thi...

I grew up eating this and used to sneak feed it to our dachshund; nicknamed "Schweinhund". Altho it's still not my favorite thing in the world, I knew that my Scottish hubby would love it as he ...