Schweinshaxe (Pork Knuckles)

• 1 small leek
• 1 stalk celery
• 1 carrot
• 1 onion
• 2 meaty pork knuckles
• salt
• black peppercorns
• 2 tablespoons cooking fat or 2 tablespoons vegetable shortening
• 1/8 teaspoon cumin (or to taste)
• beer or water

1. Wash and dice the leek, celery, carrot and onion.
2. Cook pork knuckles, diced vegetables, salt and peppercorns in water to cover 2 to 3 hours or until tender; avoid overcooking.
3. Remove from water; drain well reserving vegetables and cooking liquid.
4. Preheat oven to 425F.
5. Melt fat or shortening in an dutch oven.
6. Add drained pork knuckles, cooked vegetables and a small amount of cooking liquid.
7. Bake 30 minutes, moistening meat frequently with more cooking liquid.
8. Just before meat is done, sprinkle with beer or water in which a good amount of salt has been dissolved.
9. Add cumin to taste.
10. Serve with potato or white bread dumplings or sauerkraut salad.
11. Note: In Bavaria, the juices and cooking liquid are strained and served as an accompanying sauce.

leek, celery, carrot, onion, pork knuckles, salt, black peppercorns, cooking fat, cumin, water

Taken from www.food.com/recipe/schweinshaxe-pork-knuckles-85311 (may not work)