SCHWEINSHAXE
Schweinshaxe are roasted pork knuckles or ham hocks. They are usually served with potato dumplings (knödel) and gravy.
Ingredients
- 1 large or 3 small
- Fresh ham hocks 3-4 lbs.
- 1 tsp salt
- 1/2 tsp. pepper
- 1 tsp dried sage chopped fine or rubbed
- 1 tsp dried rosemary chopped fine
- 1 Tbsp shortening
- 1 1/2 cup broth
- 1 onion peeled, quartered
- 1 carrot peeled and cut into 1 inch pieces
- 3 pieces of celery peeled and cut into 1 inch pieces
- 1 parsley root peeled and cut into 1 inch pieces
- 10 whole peppercorns
- 3/4 c. sour cream
- 2 T. flour
- White wine to taste
Instructions
- Preheat oven to 350°F.
- With a sharp knife, loosen the meat from the bone slightly.
- Rub the salt, pepper, sage and rosemary all over the outside of the hock.
- In an oven proof pan or roaster, brown the hock well on all sides.
- Pour some of the broth over the ham hock and add the vegetables and peppercorns.
- Place the pan or roaster in the oven and roast for 1 1/2 to 2 hours, basting with broth every 15 minutes or so. Add more broth if necessary, so the pan doesn’t dry out.
- Remove the ham hock and cover with foil to keep warm.
- Place the roasting pan over medium heat and scrape all the roasted bits from the bottom. Strain the broth and add extra to make 2 cups.
- Stir the flour into the sour cream and then add the sour cream to the hot broth in the pan. Season to taste with salt, pepper and white wine. Serve with the sauce.