Schweinshaxe (German Pork Knuckle)

Rinse the pork knuckle thoroughly, scraping the skin clean if necessary.

Place the knuckle in a large pot, cover with water, and add salt, bay leaves, onions, and garlic. Simmer over medium heat for 1.5 hours until tender.

Remove the knuckle and pat dry. Mix together the honey, mustard, pepper, caraway, and marjoram, then rub the meat thoroughly.

Transfer the knuckle to a baking dish and pour in the beer.

Bake at 190 °C (375 °F) for about 60–70 minutes, basting occasionally with the beer juices until the skin is golden and crispy.

For an extra-crispy crust, switch to the broiler function for the last 5–7 minutes.