Schweinshaxe (Pork Knuckles) - cooking recipe

Ingredients

4 fresh pork knuckles (not pickled or salted)
1 large onion
500 ml gravy mix (Bisto)

Preparation

Slash the fat (skin) with a sharp knife (or get the butcher to do it for you).
Rub salt into the skin and into the slits.
Place in a roasting tin with a cup or 2 of water.
Roast in oven at 200\u00b0F/220F for 3 hours.
Every half hour turn over the knuckles and make sure the water does not evaporate. Replenish as necessary.
Chop the onion in 6 lengthwise.
At the last turn break up onion a little and drop into the roasting tin.
Remove knuckles from oven and allow stand for 10/15 minutes.
Place liquid in a separator and remove excess fat. Use remaining liquid to make required quantity of gravy, adding the cooked onions.
Serve with sauerkraut and semmel (bread) knodel for a traditional meal or with boiled cabbage a a large roast potato per person for a simpler finish.