German Pork Knuckle

Instructions

1. Prepare the pork knuckles
   Score the skin of each pork knuckle in a diamond pattern with a sharp knife, being careful not to cut into the meat. This will help the skin get crispy during roasting.
2. Create the spice rub
   In a small bowl, mix together the caraway seeds, salt, black pepper, and garlic powder. Rub this mixture all over the pork knuckles, making sure to get it into the cuts in the skin.
3. Simmer the knuckles
   Place the pork knuckles in a large pot and add the onions, carrots, celery, crushed garlic, bay leaves, beer, and water or broth. The liquid should just cover the knuckles. Bring to a boil, then reduce heat and simmer, covered, for about 1.5 hours until the meat is tender but not falling off the bone.
4. Prepare for roasting
   Preheat your oven to 430°F (220°C). Carefully remove the knuckles from the liquid and pat them dry with paper towels. Place them on a baking tray with a rack, skin side up.
5. Roast to perfection
   Roast the knuckles in the preheated oven for about 40-50 minutes, or until the skin is crispy and golden brown. If needed, increase the temperature to 450°F (230°C) for the last 10 minutes to ensure maximum crispiness.
6. Make the gravy (optional)
   While the knuckles are roasting, strain the cooking liquid and discard the vegetables. Return the liquid to the pot and simmer until reduced by half. Thicken with a cornstarch slurry if desired.
7. Rest and serve
   Let the pork knuckles rest for 10 minutes before serving. Traditionally served with sauerkraut, potato dumplings or boiled potatoes, and the gravy on the side.