Preparation:
Quarter the cleaned onions and put it in a large pot together with the garlic cloves and spices. Fill the pot with water so that it covers the pork knuckle, bring it to a boil, then reduce the heat and cook on a slow fire for approx. 1.5 hours.
If you run out of cooking juice, replace it with a little water.
Drain the cooked knuckle, then place it in a baking tray. Preheat the oven to 190-200 degrees Celsius. Bake the knuckle in the preheated oven until red and crispy.
The cooking juice can be used to make a tasty steak juice.
Can be served with Bavarian cabbage.

Enjoy your meal!