Heart-Healthy Schweinshaxe (German Pork Knuckle)

Experience the bold flavors of traditional German cuisine with a heart-healthy twist in this reinvented Schweinshaxe (German Pork Knuckle). By swapping out the crispy skin for a leaner, skinless cut of pork knuckle, olive oil for browning, and fresh herbs for seasoning, this dish delivers all the rich, comforting taste with significantly less saturated fat. Slowly braised with wholesome vegetables like carrots, celery, and onion in a low-sodium chicken broth infused with garlic, bay leaves, and a splash of cider vinegar, the meat becomes melt-in-your-mouth tender over three hours of roasting. Finished with fresh parsley, thyme, and a zesty hint of lemon, this lighter take on a Bavarian classic pairs beautifully with the broth-soaked vegetables for a hearty yet health-conscious meal. Perfect for special occasions or cozy family dinners, this nutritious twist on Schweinshaxe is a guilt-free way to savor an iconic dish.

Nutriscore Rating: 71/100

Prep Time:25 mins

Cook Time:180 mins

Total Time:205 mins

Servings: 4

Ingredients

• 1 piece (2-3 pounds) Pork knuckle (with bone, skin removed)
• 2 tablespoons Olive oil
• 1 teaspoon Salt
• 1 teaspoon Black pepper
• 4 cloves Garlic cloves, minced
• 1 medium Onion, sliced
• 2 medium Carrots, sliced
• 2 medium Celery stalks, sliced
• 2 leaves Bay leaves
• 3 cups Low-sodium chicken broth
• 1 tablespoon Cider vinegar
• 2 tablespoons Fresh parsley, chopped
• 1 tablespoon Fresh thyme, chopped
• 1 medium Lemon, sliced

Directions

Step 1

Preheat your oven to 325°F (160°C).

Step 2

Pat the pork knuckle dry with paper towels and remove any visible fat from the skinless surface.

Step 3

Season the pork knuckle with salt and black pepper.

Step 4

Heat olive oil in a large oven-safe pot or Dutch oven over medium heat.

Step 5

Add the pork knuckle and brown it on all sides until golden, about 8-10 minutes.

Step 6

Remove the pork knuckle from the pot and set aside.

Step 7

In the same pot, add the onion, carrots, celery, and garlic, stirring occasionally until the vegetables are softened, about 5 minutes.

Step 8

Return the pork knuckle to the pot, placing it on top of the vegetables.

Step 9

Add the bay leaves, pour in the low-sodium chicken broth, and add the cider vinegar.

Step 10

Cover the pot and transfer it to the preheated oven.

Step 11

Roast for approximately 2.5 to 3 hours, or until the meat is tender and pulls away easily from the bone.

Step 12

Halfway through the cooking time, check the liquid level. If it's getting too low, add more broth or water as needed.

Step 13

Once cooked, remove the pork knuckle from the oven and let it rest for 10-15 minutes before carving.

Step 14

While resting, stir in fresh parsley and thyme to the pot for added flavor.

Step 15

Serve carved pork knuckle with the vegetables and broth from the pot, garnished with slices of lemon on top.

Nutrition Facts

Serving size	(2337.6g)

Amount per serving	% Daily Value*
Calories	3193.3

Total Fat 223.2g	0%
Saturated Fat 72.6g	0%
Polyunsaturated Fat 2.7g
Cholesterol 907.2mg	0%
Sodium 3528.0mg	0%
Total Carbohydrate 44.0g	0%
Dietary Fiber 10.4g	0%
Total Sugars 18.2g
Protein 249.6g	0%

Vitamin D 0IU	0%
Calcium 293.3mg	0%
Iron 16.8mg	0%
Potassium 4130.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 63.1%

Protein: 31.4%

Carbs: 5.5%