Schweinshaxe — crisp roast pork knuckle

Heat the conventional oven to 200 °C. Pat the knuckles dry, then score the skin in a diamond pattern without cutting deeply into the meat. Rub with all the salt and pepper. Peel the onions. Cut into wedges and place in a deep roasting tin with the clarified butter. Set the knuckles on top and pour 700 ml water around them. For the reference quantity, use four small knuckles of about 600 g each and a tin about 30 × 40 cm.

Roast for about 150 min. After 45 min, turn the knuckles, baste with the juices and add 150 ml water. After 90 min from the start of roasting, turn again and add the remaining 150 ml water. Baste regularly with the pan juices and keep the base from scorching. Finish with the skin facing upwards: the meat should pull away easily near the bone and the centre must reach at least 75 °C for 30 s. Extend roasting before grilling if necessary.

Brush the skin with all the beer, letting any excess run into the tin. Switch on the grill and watch constantly for about 15 min, until the skin is golden and crisp without burning. Remove the knuckles and rest for 10 min. Meanwhile strain the juices into a small saucepan and reduce for about 5 min. Skim excess surface fat. Carefully remove the bones and divide the meat and skin with the hot gravy.