Comments on: Crispy German Pork Knuckle (Schweinshaxe) with Beer Gravy

By: Julie

Julie — Tue, 12 Mar 2024 06:59:11 +0000

Yes!! I made this exactly as described but doubled it as I had 2 shanks. It was a showstopper! Easy but takes time. The recipe was so helpful. The pin tequnique to get crispy delicious skin was so smart, the skin was crispy but still malable. Using the tin foil to prop up one of the shanks that was a little wobbly was smart. Mine took up the entire oven so think about that if you plan to bake something else with it. The pictures look exactly like how mine turned out 🙂

By: Ron

Ron — Sun, 17 Dec 2023 13:55:52 +0000

This recipe was excellent. I have done similar style and methods but this was very flavorful and came out nice and crispy too..
I marinaded a day in advance and that may have helped too and then did an overnight skin drying, Crackle was great.

By: Dennis L

Dennis L — Wed, 13 Dec 2023 19:48:11 +0000

In reply to Jean Marc Bérubé.

I’ve studied schweinshaxe recipes for years having my first one in Bavaria over a decade ago. There are so many well-intentioned recipes out there and not a single one captures the taste properly like this recipe. I’ve tried my hand at it multiple times and get closer each time but have finally arrived. The only thing I would add is a tip from a German chef from the Hofbrauhaus in Munich. He douses the hocks in dark beer every 30 minutes. This does two things: The alcohol helps dehydrate the skin to help it crispen as it cooks. The sugar in the beer burns off and this helps to give the haxe’n a nice color and flavor.

If you’re struggling to find the correct cut I suggest going to the nearest butcher and ask for a half ham. This consists of the butt end and the shank end. You will need to cut in half to have the correct size for shank end.

By: Jean Marc Bérubé

Jean Marc Bérubé — Mon, 20 Nov 2023 01:28:42 +0000

Greetings from Montréal, Canada. I have just enjoyed a meal of German pork knuckle prepared as per your recipe. I have to say that the cracklings were superior to any that I have ever eaten and well worth the effort to prepare. I was a bit disappointed by the consistency of the meat itself and was looking for “fall off the bone” and I suppose that I should have baked it a bit longer. I will try this again and hope to obtain that consistency. Other than that, “Kudos” to you for a great recipe.