Schweinshaxe

Step 1

Pat both knuckles completely dry. With a very sharp knife or a clean utility blade, score the skin in parallel lines 1 cm apart, cutting through the skin and fat but not into the meat. Score across the lines to make a diamond pattern.

Step 2

Crush the caraway seeds coarsely and mix with the pepper and marjoram. Mince 4 of the garlic cloves and stir into the spice mixture. Rub this into the meat at the cut ends and around the bone, keeping it off the skin.

Step 3

Rub the coarse salt into the skin, pushing it into the scores. Set the knuckles on a rack over a tray and leave them uncovered in the fridge for at least 4 hours, ideally overnight. The skin should feel dry and leathery before it goes into the oven.

Step 4

Heat the oven to 170 °C, top and bottom heat, without the fan. Peel the onions and cut them into thick wedges. Cut the carrots and celery into 3 cm pieces. Crush the remaining 4 garlic cloves in their skins.

Step 5

Spread the vegetables and garlic in a deep roasting tin. Pour in the beer and broth, and set the knuckles on top, skin up. The liquid should stay well below the skin.

Step 6

Roast for 90 minutes. Every 30 minutes, spoon the pan liquid over the sides and cut ends of the knuckles, never over the skin. If the tin looks dry, add a small glass of hot water.

Step 7

Raise the oven to 230 °C and cook for 25–35 minutes, turning the tin once, until the skin has blistered, puffed and turned dark golden. Do not baste in this stage. A probe pushed in next to the bone should meet no resistance and read 92–95 °C.

Step 8

Lift the knuckles onto a board and leave them to rest in a warm place for 15 minutes, uncovered, so the skin stays crisp.

Step 9

Strain the pan liquid into a saucepan, pressing the vegetables to extract their juice. Skim off the fat and boil the liquid hard for 10–15 minutes, until reduced by about half and glossy enough to coat a spoon. Season with pepper and a little salt only if needed, as the reduction concentrates what is already there.