Bavarian Ham Shanks

    3 hours 30 minutes

    Ham shanks are also known as pork knuckles. In Bavaria, the cooking liquid and juices are strained, and served as an accompanying sauce.

    15 people made this

    Serves: 2 

    • 1 carrot, diced
    • 1 onion, peeled and diced
    • 1 leek, chopped
    • 1 stalk celery, diced
    • 2 meaty ham shanks (pork knuckles)
    • 2 tablespoons margarine
    • 1 teaspoon whole black peppercorns
    • salt to taste
    • 1/4 cup beer
    • 1 pinch ground cumin, or to taste

    Preparation:30min  ›  Cook:3hours  ›  Ready in:3hours30min 

    1. Place the carrot, onion, leek, celery and shanks into a large stockpot. Throw in the peppercorns and season with salt to taste. Add enough water to the pot to cover the vegetables. Cover and cook over medium heat for 2 to 3 hours, or until everything is tender. Remove the shanks from the water and drain. Reserve vegetables and cooking liquid.
    2. Preheat the oven to 220 degrees C. Melt the margarine in an enamel coated cast iron baking dish. Place the drained shanks, cooked vegetables and about 2 cups of the cooking liquid into the pan.
    3. Bake for 30 minutes in the preheated oven. During the last 10 minutes, sprinkle with beer in which a good amount of salt has been dissolved. Dust lightly with cumin to increase flavour. Serve with potato or white bread dumplings, or sauerkraut salad.

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    Reviews in English (12)


    Good recipe, but I'd like to suggest making it more authentic by grilling the Hax'n, instead of braising it in a pot. At the Oktoberfest and other large festivals, and in most Gasthäuser in Bayern, you’ll find gegrillte Schweinshax’n on the menu. Grilling the hocks is what makes the skin so crispy (like pork rinds). And you want to make sure they’re fresh, not smoked or cured. I’d also recommend, instead of white wine, which no real Bayer would have with his Hax’n, a good Märzenbier or a Doppelbock. Serve with a Semmelknödel and some Blaukraut, and you’ll have an authentic bairisches Schmankerl. Prost! Brad  -  23 Sep 2009  (Review from Allrecipes USA and Canada)


    This is probably much easier to prepare and eat, than it is to pronounce! I didn't find pig knuckles, by name, so I used the more easily found meaty hocks. Are they the same? To me, cumin does not seem particularly German and a pinch wouldn't add too much flavor, would it? BTW, just how do you pronounce the name?  -  21 Oct 2005  (Review from Allrecipes USA and Canada)


    I made this for dinner tonight and my husband absolutely LOVED! I used one 2 lb boneless pork knuckle and followed the rest of the recipe as written (well, except I didn't have any leeks...) Thanks so much for sharing. I'll be making this again soon!  -  04 Sep 2006  (Review from Allrecipes USA and Canada)