Recipes

Oktober-Schweinshaxe
Classic Oktoberfest at home.

Oktober-Schweinshaxe

Classic Oktoberfest at home.

 
 
Ingredients

4 large Idaho potatoes
1/2 lb. Schaller & Weber bacon
1 medium yellow onion, sliced into thin strips
6-8 cloves of garlic, peeled
1/4 lb. string beans, chopped into thirds
1/4 lb. grape tomatoes
4 tsp. sea salt
¼ tsp. pepper
½ cup whole milk
¼ cup grated parmesan cheese
Directions

  • Place knuckles in a large dutch oven. Add onions, garlic, salt, pepper, caraway, bay leaves, and cover with beer and water. Place on stovetop, bring to a boil and reduce to simmer, then cover with lid. Cook at a simmer for 1 hour. Remove shanks from pot, and set aside cooking liquid.
  • Preheat oven 325 degrees.
  • Once knuckles are cool enough to handle, carefully score fat rind of knuckles and place in a roasting pan. Roast in oven for 1 1/2 hours, until they start to color light brown. Raise temperature to 425 degrees. Continue to roast another 20 to 30 minutes to crisp skin.
  • Meanwhile make the gravy. Make a paste by mixing butter and flour together with a fork in small bowl and set aside. Strain reserved cooking liquid through a fine mesh sieve. Using a large spoon, skim excess fat from strained liquid and add to a sauce pan placed stove top. Bring to boil and whisk in flour and butter mixture until fully incorporated. Reduce to a simmer and continue to cook, reducing to desired consistency, about 7 to 10 minutes for a classic gravy. Taste for salt and pepper seasoning and adjust if needed.
  • Serve finished crispy skinned knuckles with gravy.
  • Enjoy!

Products featured in this recipe:

Ingredients

4 large Idaho potatoes
1/2 lb. Schaller & Weber bacon
1 medium yellow onion, sliced into thin strips
6-8 cloves of garlic, peeled
1/4 lb. string beans, chopped into thirds
1/4 lb. grape tomatoes
4 tsp. sea salt
¼ tsp. pepper
½ cup whole milk
¼ cup grated parmesan cheese
Directions

  • Place knuckles in a large dutch oven. Add onions, garlic, salt, pepper, caraway, bay leaves, and cover with beer and water. Place on stovetop, bring to a boil and reduce to simmer, then cover with lid. Cook at a simmer for 1 hour. Remove shanks from pot, and set aside cooking liquid.
  • Preheat oven 325 degrees.
  • Once knuckles are cool enough to handle, carefully score fat rind of knuckles and place in a roasting pan. Roast in oven for 1 1/2 hours, until they start to color light brown. Raise temperature to 425 degrees. Continue to roast another 20 to 30 minutes to crisp skin.
  • Meanwhile make the gravy. Make a paste by mixing butter and flour together with a fork in small bowl and set aside. Strain reserved cooking liquid through a fine mesh sieve. Using a large spoon, skim excess fat from strained liquid and add to a sauce pan placed stove top. Bring to boil and whisk in flour and butter mixture until fully incorporated. Reduce to a simmer and continue to cook, reducing to desired consistency, about 7 to 10 minutes for a classic gravy. Taste for salt and pepper seasoning and adjust if needed.
  • Serve finished crispy skinned knuckles with gravy.
  • Enjoy!

Products featured in this recipe:

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