Schweinshaxe (Pork Knuckles)

• 4 fresh pork knuckles (not pickled or salted)
• 1 large onion
• 500 ml gravy mix (Bisto)

1. Slash the fat (skin) with a sharp knife (or get the butcher to do it for you).
2. Rub salt into the skin and into the slits.
3. Place in a roasting tin with a cup or 2 of water.
4. Roast in oven at 200u0b0F/220F for 3 hours.
5. Every half hour turn over the knuckles and make sure the water does not evaporate. Replenish as necessary.
6. Chop the onion in 6 lengthwise.
7. At the last turn break up onion a little and drop into the roasting tin.
8. Remove knuckles from oven and allow stand for 10/15 minutes.
9. Place liquid in a separator and remove excess fat. Use remaining liquid to make required quantity of gravy, adding the cooked onions.
10. Serve with sauerkraut and semmel (bread) knodel for a traditional meal or with boiled cabbage a a large roast potato per person for a simpler finish.

pork knuckles, onion

Taken from www.food.com/recipe/schweinshaxe-pork-knuckles-334387 (may not work)