2 hrs 15 mins
This is posted in response to a request. I have never made it myself, but it is a very well known German dish, that is usually served with sauerkraut and knoedel or mashed potatoes. You'd usually serve one hock each so you might want to use smaller hocks and adjust the cooking time, but it is supposed to be a very big meal that you only have very occasionally.
My Private Note
Units: US | Metric
- 1Preheat oven to 200°C/400°F.
- 2Rinse the hocks and pat dry.
- 3Cut the fatty skin diagonally in both directions so that you have a diamond pattern. Season with pepper, salt and paprika.
- 4Heat the lard in a dutch oven and brown the hocks for approx 10 mins on all sides (quite hot).
- 5Peel and quarter the onion and add to the pot, add the bay leaf, juniper berries, cloves and mustard grains.
- 6Pour in 1/8 quart of boiling water and place the pot in the middle of the oven.
- 7The hocks will need approx 1 1/2 - 2hrs, depending on size, baste with beer from time to time and if required add a little water.
- 8Remove the hock from the pot and using beer and water make sure you scrape up the bits from the bottom of the pan.
- 9Thicken using a cornstarch/water paste and season with salt and pepper.
- 10Serve with sauerkraut and knoedel or mashed potatoes.
Browse Our Top Pork Recipes
Nutritional Facts for Schweinshaxe (German Ham Hock)
Serving Size: 1 (85 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 94.8
- Calories from Fat 51
- Total Fat 5.7 g
- Saturated Fat 2.0 g
- Cholesterol 4.7 mg
- Sodium 6.6 mg
- Total Carbohydrate 8.2 g
- Dietary Fiber 0.9 g
- Sugars 1.2 g
- Protein 0.9 g
The following items or measurements are not included: