in Germany

Bavarian veal or pork knuckles

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Ingredients for 6 servings:

  • 6 knuckles (veal or pork knuckles)
  • salt and pepper
  • 1 clove(s) garlic
  • 1 tsp tarragon
  • 1 tsp rosemary
  • 1 tsp thyme
  • 1 bottle of beer (Bavarian)

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Rub the knuckles with salt, pepper, and crushed garlic. Sprinkle the finely grated herbs over the knuckles. Place the knuckles in a preheated oven at 200°C (Gas Mark 3), brushing occasionally with beer, and roast for 2 hours until crispy. Serve with sauerkraut and dumplings.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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