Bavarian Scheinshaxe or Pork Shank

By Foodiewife

The national dish of Bavaria, is a pork shank braised in a dark beer gravy.

Ingredients

• For the gravy:
• 3 pig knuckles
• 2 tsp rosemary
• 2 tsp sage brush
• 2 cloves garlic
• 2 tsp marjoram
• 2 tsp paprika
• 2 tsp salt
• 2 tsp black pepper
• 2 tsp caraway
• Blend until combined
• Rub all over the pig knuckles; into the skin and around the skin.
• Let sit for a day, if possible.
• 2 onions (okay to leave on the peel)
• 2 carrots
• 2 celery
• 1 leek
• 1 clove garlic
• 1 parsley
• 2 sprigs parsley
• 2 Tbsp. tomato paste
• 1 stein of dark beer (about two bottles)

Preparation

Step 1

Cut diagonals across the pig knuckles.

Blend until combined

Rub all over the pig knuckles; into the skin and around the skin.
Let sit for a day, if possible.

For the gravy:
Cut veggies into small pieces.

Heat oil in a roasting pan. Add the onion and clove of garlic.
Add the leek and carrots, and brown.
Add ther rosemary. The darker the veggies, the darker the gravy.
Add the tomato paste and cook until browned.
Deglaze the pan with the dark beer.

Add the pig knuckles into the roasting pan, standing upright.

Add a little bit of leftover rub.

Roast at 350F for about 2 1/2 hours; basting occasionally with the gravy.

Increase the heat to 400F.
Remove the pan, and place the pig knuckles aside. Parts of the knuckles will be crunchy, and others won't be, because of the moisture in the oven.

Drain the gravy through a sieve, into a pot.

Return the pig knuckles into the roasting pan.

Roast for about 30 minutes so that the skin becomes crunchy.

Meanwhile, squeeze all the juices from the roasted vegetables and toss it.

Optional: add a little more caraway, salt & pepper, a little more beer

Reduce to about half, or add gravy thickener.

Serve: Pour gravy on a plate, place knuckle on top and serve with knoedel.