Eisbein

Ingredients

• 2 pork knuckles (ham hocks)
• 1 onion, quartered
• 2 carrots, chunked
• 2 bay leaves
• 1 tbsp black peppercorns
• 1 tbsp caraway seeds
• 2 lbs sauerkraut
• 4 lbs potatoes, boiled

Instructions

1. 1Simmer pork knuckles with onion, carrots, bay leaves, peppercorns, and caraway in a large pot of water.
2. 2Cook gently 2 to 2.5 hours until the meat is very tender.
3. 3Warm the sauerkraut separately with a little of the cooking broth.
4. 4Boil potatoes until tender.
5. 5For crisp skin, finish the knuckles under a hot broiler for a few minutes.
6. 6Serve the knuckles over sauerkraut with boiled potatoes and mustard.

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