Prep 15 mins
Cook 2 hrs
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.
- Preheat oven to 200°C/400°F.
- Rinse the hocks and pat dry.
- Cut the fatty skin diagonally in both directions so that you have a diamond pattern. Season with pepper, salt and paprika.
- Heat the lard in a dutch oven and brown the hocks for approx 10 mins on all sides (quite hot).
- Peel and quarter the onion and add to the pot, add the bay leaf, juniper berries, cloves and mustard grains.
- Pour in 1/8 quart of boiling water and place the pot in the middle of the oven.
- The 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.
- Remove the hock from the pot and using beer and water make sure you scrape up the bits from the bottom of the pan.
- Thicken using a cornstarch/water paste and season with salt and pepper.
- Serve with sauerkraut and knoedel or mashed potatoes.
A good traditional recipe. If you have time, I Highly recommend slow cooking at 120F for approx 3hours prior to starting this recipe, and consider using a heavy wheat beer or dark ale instead of the watered down stuff.