Schweinshaxe German Pork Knuckles


  • 2 pork knuckles (skin-on, uncured/unsmoked)
  • 1 tbsp caraway seeds
  • 1 tsp black pepper
  • 1 tbsp salt
  • 1 onion
  • 12 oz dark German lager


  1. Preheat the oven to 150°C.
  2. Slice the onion into rings and place on the bottom of a Chef Oval Casserole. Grind 1 tbsp caraway seeds and mix with ground pepper and salt.
  3. Score the skin (rind) of each pork knuckle and rub with the spice mix from the previous step. Place pork on top of onions, with the tapered end facing up.
  4. Slow roast for about 90 -120 minutes. Add the beer and a little bit of water to the Chef Oval Casserole and continue slow roasting for another 60 minutes. If the skin is browning too fast consider tenting it with foil.
  5. Transfer the pork to a Chef Rectangular Dish and keep the Chef Oval Casserole with the drippings and onions to use for gravy. Place the pork back in the oven and roast at 200°C, until the skin gets crispy and puffy. Watch closely during this step to avoid burning.


  1. Add 1 cup of hot water to the Chef Oval Casserole and scrape the brown bits from the bottom. Transfer to a blender and blitz until smooth.
  2. Pour into a Chef Sauce Pan and bring to simmer. (If the consistency is too thin, add 1 tbsp cornstarch mixed into 1 tbsp cold water and whisk it in to thicken.)