Schweinshaxe Recipe – German Special
Schweinshaxe is a traditional German main course featuring pork knuckle roasted low and slow until the meat becomes fall-off-the-bone tender, while the skin crisps to a golden crackling. Seasoned with salt, pepper, caraway seeds, and garlic, then braised with beer, broth, bay leaves, and juniper berries, this hearty Bavarian special delivers a rich depth of flavor. Ideal for cold evenings, Oktoberfest feasts, or family dinners, Schweinshaxe pairs beautifully with sauerkraut, mashed potatoes, or hearty German sides for a wholesome, comforting meal.
- Prep Time20 min
- Cook Time3 hr
- Total Time3 hr 20 min
Schweinshaxe Ingredients:
- Pork Knuckles: 2, about 1.5 kg (3.3 lbs) each
- Salt: to taste
- Black Pepper: to taste
- Caraway Seeds: 1 tablespoon (optional)
- Garlic: 2 cloves, minced (optional)
- Onion: 1 large, chopped
- Vegetable Oil: 2 tablespoons
- Beer: 1 cup (240 ml)
- Chicken or Beef Broth: 2 cups (480 ml)
- Bay Leaves: 2
- Juniper Berries: 4 (optional)
How to make Schweinshaxe
Preheat Oven: Preheat oven to 350°F (180°C).
Season Knuckles: Score the pork knuckles’ skin in a diamond pattern. Season generously with salt, pepper, caraway seeds, and minced garlic.
Sear: In a large oven-safe pot or Dutch oven, heat vegetable oil over medium-high heat. Sear the pork knuckles until golden brown on all sides.
Add Liquid: Add chopped onion, beer, broth, bay leaves, and juniper berries (if using) to the pot.
Roast: Cover the pot with a lid or foil and transfer to the preheated oven. Roast for 2.5 to 3 hours, or until the meat is tender and the skin is crispy, basting occasionally with the cooking liquid.
Serve: Remove from the oven, let rest briefly, then serve hot with sides like sauerkraut and mashed potatoes.
Recipe Notes:
Skin Crisping Tip: For extra crispy skin, crank up the oven temperature to about 200 °C (400 °F) during the last 20–30 minutes of roasting. The high heat helps render fat and crisp the rind.
Marinating / Seasoning Variations: The classic recipe uses caraway seeds, garlic, and juniper berries; if you want variation, try adding smoked paprika or mustard for additional aroma.
Liquid Choices: Beer adds a traditional Bavarian character; you can substitute with a flavorful malt ale or lighter lager. The beer-and-broth braising liquid keeps the meat moist and infuses complex flavor.
Cooking Time & Doneness: Roast for about 2½-3 hours until the meat is tender and pulling away from the bone. Rest the pork knuckle briefly after cooking so juices redistribute.
Serving Suggestions: Serve Schweinshaxe with hearty German sides—sauerkraut, mashed potatoes, or potato dumplings—and include mustard or rich gravy for dipping.
