Knuckle with Onion Sauce

1. First, preheat the oven to 180 degrees circulating air. Peel the garlic and cut into fine cubes. Then sprinkle them with the black cumin and salt. Now chop very finely.
2. The pork knuckles are now peppered first on the meat sides and then under the rind = rub in. Massage in vigorously. Now put an oven-proof kettle on the stove and add the lard. The knuckle is seared all over until crispy on the highest heat. As soon as the bottom of the kettle begins to look “burnt”, get the knuckle out and remove the meat from the bottom of the kettle. Now put the knuckle back into the kettle on the meat side, distribute the garlic spice mix on the knuckle and place it in the oven. It now has to cook for 90 minutes. Turn the knuckle every 15 minutes. All sides are said to have had boiler bottom contact again at the end. If the liquid becomes too little, keep the bottom covered with some meat stock.
3. During this time, prepare the sauce in a second kettle. Put in the clarified butter and let it melt slowly. During this time, the onions are peeled and cut into wedges. Stack the onion on the bottom of the kettle and brown over the highest heat.
4. Now add the remaining ingredients for the sauce to the onions and let the sauce simmer gently on the stove until the knuckle is done. Be careful – it must not burn – possibly pour a little water but only enough to cover the onions. Now is the time to cook the side dishes. I made sauerkraut and potatoes. Suitable recipes are available in my cookbook.
5. Take the cooked knuckle out of the oven. Cut these into pieces you want (the bone is either set aside as a treat for the dog or discarded). Add the stock of the knuckle to the onion sauce. Mix it in well. Then bind with a little butter or cornstarch if necessary. Spread the knuckle meat in it and place it on the table with the kettle for self-service. Fill side dishes in bowls and also place on the table. I wish you a lot of fun cooking and bon appetit!

Culinary greetings your Biggi ❤