Schweinshaxe (Pork Knuckles)

Slash the fat (skin) at about 1 inch spaces (or get the butcher to do it for you)

Rub salt on the skin and into the slits Place Knuckles in a roasting tin with 1 or 2 cups of water.

Place in ore heated over at 200/220 for a total of 3 hours After ½ hour turn knuckles.

Turn again every ½ hour; making sure that the water does not boil off. Replenish as necessary.

Cut onion into 6 wedges and place in roasting at the last turning.

Remove from oven and allow stand for 10/15 minuets.

Place liquid from roasting tin in a separator and remove fat. Use remaining liquid and make up to 500ml gravy. Place onion pieces into gravy.

For a real traditional Bavarian meal serve with sauerkraut and semmel knodel (Bread Dumpling) or for a simpler meal serve with boiled cabbage and a large roast potato