Low Fat Schweinshaxe (German Pork Knuckle)

Experience the hearty flavors of German cuisine with this "Low Fat Schweinshaxe (German Pork Knuckle)" recipe, a lighter twist on the traditional Bavarian classic. Perfectly seasoned with garlic, caraway seeds, and paprika, these tender pork knuckles are slowly braised in a flavorful medley of low-sodium chicken broth, apple cider vinegar, and fresh thyme, then finished in the oven for irresistibly crispy skin. With only a tablespoon of olive oil, this version cuts down on fat while preserving the rich, savory taste you love. Serve alongside tangy sauerkraut or golden roasted potatoes for the ultimate comfort meal that's both indulgent and guilt-free. Whether you're recreating Oktoberfest at home or simply seeking a unique, healthier protein-packed dish, this low-fat schweinshaxe hits all the right notes.

Nutriscore Rating: 68/100

Prep Time:30 mins

Cook Time:180 mins

Total Time:210 mins

Servings: 4

Ingredients

• 2 pieces Pork knuckles
• 4 cloves Garlic cloves
• 1 teaspoon Salt
• 1 teaspoon Black pepper
• 1 teaspoon Caraway seeds
• 1 large Onion
• 2 leaves Bay leaves
• 2 cups Low sodium chicken broth
• 2 tablespoons Apple cider vinegar
• 1 teaspoon Paprika
• 1 tablespoon Olive oil
• 4 sprigs Fresh thyme

Directions

Step 1

Start by preheating your oven to 350°F (175°C).

Step 2

Wash the pork knuckles thoroughly under cold water and pat them dry with paper towels.

Step 3

Peel and crush the garlic cloves. Rub the pork knuckles with garlic, salt, and pepper.

Step 4

In a small bowl, mix the caraway seeds and paprika. Rub the mixture all over the pork knuckles.

Step 5

Heat a large ovenproof pan or Dutch oven over medium heat and add the olive oil.

Step 6

Brown the pork knuckles on all sides until they are golden brown. This should take about 10 minutes.

Step 7

Remove the pork knuckles from the pan and set them aside.

Step 8

Slice the onion and add it to the same pan. Sauté until soft and translucent.

Step 9

Pour in the chicken broth and apple cider vinegar, then add the bay leaves and thyme sprigs.

Step 10

Place the pork knuckles back into the pan, making sure they are partially submerged in the liquid.

Step 11

Cover the pan with a lid or aluminum foil and place it in the preheated oven.

Step 12

Bake for 2.5 hours, basting the knuckles occasionally with the pan juices.

Step 13

After 2.5 hours, remove the lid or foil and increase the oven temperature to 425°F (220°C).

Step 14

Roast for an additional 20 minutes or until the skin is crispy and a deep golden color.

Step 15

Once done, remove the pork knuckles from the oven and let them rest for 10 minutes before serving.

Step 16

Serve with a side of sauerkraut or roasted potatoes for an authentic German experience.

Nutrition Facts

Serving size	(1154.0g)

Amount per serving	% Daily Value*
Calories	1460.4

Total Fat 103.2g	0%
Saturated Fat 34.4g	0%
Polyunsaturated Fat 1.3g
Cholesterol 360mg	0%
Sodium 3763.6mg	0%
Total Carbohydrate 32.1g	0%
Dietary Fiber 6.1g	0%
Total Sugars 11.0g
Protein 95.3g	0%

Vitamin D 0IU	0%
Calcium 241.3mg	0%
Iron 9.0mg	0%
Potassium 2029.7mg	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: 64.6%

Protein: 26.5%

Carbs: 8.9%