Last post...before we leave....

We all like to dream of the golden nectar(tm)... but htere is one dish that sings Bavaria. It is intricate in it's many ends and curves, with a strong prediliction to oooohhhhs and aaaahhhhs. But one thing stands clear, this is the meal that will remind you what it is like to be in Bavaria. I wish I was brave enough to cook one at home...

Schweinshaxe

German/Bavarian style pork knuckles. Pork knuckles are
also known as foreshanks,pork hocks or ham shanks. Water may be used
in place of beer.[Note: huh? this cook does not understand at all!] Prep Time: approx. 30 Minutes. Cook Time: approx. 3 Hours 30 Minutes. Ready in: approx. 4 Hours
. Makes 2 servings.

1 carrot, diced
1 onion, peeled and diced
1 leek, chopped
1 stalk celery, diced
2 meaty pork knuckles
2 tablespoons vegetable shortening
1 teaspoon whole black peppercorns
salt to taste
1/4 cup beer
1 pinch ground cumin, or to taste


Directions
1 Place the carrot, onion, leek, celery, and pork
knuckles into a large stockpot. Throw in the peppercorns, and
season with salt to taste. Add enough water to the pot to
cover the vegetables. Cover, and cook over medium heat for 2
to 3 hours, or until everything is tender. Remove the
knuckles from the water, and drain. Reserve vegetables and
cooking liquid.
2 Preheat the oven to 425 degrees F ( 220 degrees C).
Melt the shortening in an enamel coated cast iron baking
dish or pan. Place the drained pork knuckles, cooked
vegetables, and about 2 cups of the cooking liquid into the pan.
3 Bake for 30 minutes in the preheated oven. During the
last 10 minutes, sprinkle with beer in which a good amount
of salt has been dissolved. Dust lightly with cumin to
increase flavor. Serve with potato or white bread dumplings, or
sauerkraut salad. In Bavaria, the cooking liquid and juices are
strained, and served as an accompanying sauce.