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Schweinshaxe, a traditional German specialty and a favorite dish served not only during the Oktoberfest but all year round, is a fork tender and juicy roasted pork knuckle with crispy skin. To make the skin crackle, you can turn on the broiler for the last 5-10 minutes. Traditionally Schweinshaxen are served with potato and sauerkraut, but I prefer roasted asparagus at this time of the year.

1 kg Pork knuckle
2 Onions, peeled and halved
3 Garlic cloves, crushed
2 Bay leaves
1 tsp Juniper berries
1/2 tsp Caraway seeds
1 Clove
2-3 tsp Sea salt
10 Crushed peppercorns

600 g Green asparagus, trimmed
100 g Grape tomatoes
Fresh parsley leaves, chopped
Well rinse the pork knuckle and place in a large pot. Fill with enough water to cover the pork knuckle. Peel the onions and slice each in half. Crush the garlic cloves. Add them to the pot together with bay leaves, juniper berries, caraway seeds, clove, salt and peppercorns. Bring it to a gentle boil over medium heat. Turn down the heat to slow. Cover and let cook for about 2-3 hours.
Preheat the oven to 200C/400F with a roasting pan topped with a wire rack set in the middle of oven. Take out the pork knuckle from the spiced broth and place it on the preheated wire rack.
Roast for 30-40 minutes until golden brown and crisp. Brush the pork knuckle occasionally with dripping from the roasting pan and if you like splash some beer f...