Pork knuckle is a common German dish also known as schweinshaxe. The knuckle is the portion of a pig’s leg between the knee and the foot that may come from either the front or back legs. Pork knuckle is often served with a piece of the leg bone sticking out of the meat. Finding pork knuckle in North America may prove challenging, so ask your butcher if you’d like to give it a try. You can cook pork knuckle a couple of different ways to get a tender result.
Preheat your oven to 350 degrees Fahrenheit.
Place the chopped onion into the baking dish.
Place the pork knuckle on top of the onion, and add roughly 1 inch of water or other liquid, such as beer or broth.
Slide the dish into the oven, and bake for two hours, until the knuckle is cooked through. Check the dish periodically, and add more liquid if it evaporates.
Place the pork knuckle in a large pot on your stove, and cover it with water.
Add aromatic vegetables such as carrots, celery and onion to the water, if you wish.
Bring the water to a boil.
Simmer the pork knuckle for up to two hours, until the meat is tender and pulls away from the bone easily.