Czech-Style Pork Knuckle

Place the cleaned pork knuckles in a large pot with diced onion, carrots, root vegetables, and an apple.

Pour in dark beer and add enough water to completely cover the knuckles.

Season with salt, sugar, bay leaves, black peppercorns, and cloves.

Bring to a boil, skim off any foam, reduce heat to low, and simmer for about two hours until the meat starts to pull away from the bone.

Mix flour with two tablespoons of beer and stir until smooth.

Melt butter in a skillet, pour in the flour mixture, and stir constantly until it thickens.

Stir in mustard and honey, mixing until you have a smooth glaze.

Remove the knuckle from the braising liquid, place skin-side up on a baking sheet, and generously coat with the glaze.