This roast pork hock leg or shank is a common Austrian dish that is eaten throughout the year. The knuckle is boiled for a short time before being placed in the oven and roasted.
neverNEVERever would an Austrian or a Bavarian use CUMIN on a pork hock - it's ALWAYS caraway seeds. Looks almost the same, tastes COMPLETELY different! Otherwise quite fail proof recipe... - 16 Apr 2013
This is the most easy and awesome dish for the humble pork hock ever! The smell of the cooking process, the flavor with the beer is fantastic! - 02 Apr 2013
I think the confusion is with the translation of the German word Kuemmel (Kummel with an umlaut on the U). This can mean both cumin and carraway and usual has a clarification such as kreuz kummel for cumin. I agree that Germans would not use cumin in this dish as it would give too strong a flavour and Germans like their food pretty bland. Personally I am not a fan of carraway seed in cooking and would rather use harissa paste which does contain cumin for some bite and a stronger flavour just as I do with slow cooked lamb. Go on - try i t. - 14 Sep 2015