A delicious combination of tasty meat and Bamberg's smoked beer - the true taste of Franconia!
Wash and dice 1kg of mixed carrots, leeks, celery and onions. Rub salt and pepper into 2 pork knuckles and season with ground caraway seed. Add a little oil to a frying pan and seal-fry the knuckles on all sides. Add the vegetables and flash fry them. Add just enough water to cover the vegetables. Place the lid on the pan and bake in the oven for 2 hours at 220°C.
When the knuckles are cooked through, sieve 300ml of the juices into a pan. With the rind face up, place the knuckles in the oven again but do not cover the pan, crisping up the crackling for about 20 minutes. In the meantime, make a roux sauce with 50g flour and 50g butter, gradually adding the juices and stirring till smooth. Bring briefly to the boil and add 1/4l smoked beer when ready. Place the knuckles on a platter and add the gravy.
Serve with fried potatoes and mixed salad.
