Eisbein

🔥 Prep

• Rinse the 2 pork knuckles under cold water and pat dry with paper towels.
• Peel the 1 carrot and cut into roughly 2 cm chunks.
• Trim the 1 leek, halve lengthwise, rinse thoroughly, and slice into 2 cm pieces.
• Peel the 1 onion and quarter it.
• Gather the 2 bay leaves and set aside.

🔥 Cook

• 1. Place the pork knuckles in a large pot, add enough cold water to cover by about 5 cm, and bring to a boil over high heat.
• 2. Once boiling, reduce to a simmer (low heat) and skim off any foam that rises to the surface for 5 minutes.
• 3. Add the chopped carrot, leek, onion quarters, and the 2 bay leaves to the pot.
• 4. Continue to simmer gently (low heat) for 2 hours or until the meat is tender and starts to pull away from the bone.
• 5. After cooking, carefully remove the pork knuckles and transfer them to a baking sheet; reserve the cooking liquid.
• 6. Pre‑heat the oven to 200 °C (high heat) and roast the knuckles for 20 minutes, turning once, until the skin is crisp and golden‑brown.
• 7. While the knuckles roast, optionally reduce the reserved cooking liquid over medium heat for 10 minutes to create a light gravy, seasoning with salt and pepper to taste.

🔥 Serve

• Slice the pork knuckle into thick portions and arrange on a warmed platter.
• Spoon a little of the reduced cooking liquid (gravy) over the meat or serve it on the side.
• Accompany with traditional sides such as sauerkraut, mashed potatoes, or boiled potatoes and a dollop of mustard.
• Garnish with fresh parsley if desired and serve hot.