German Braised Pork Knuckle (Schweinshaxe) with Sauerkraut and Potato Dumplings

Preheat oven to 325°F (160°C).

Score the pork knuckle skin in a crosshatch pattern with a sharp knife, being careful not to cut into the meat. Season generously with salt and pepper.

Heat vegetable oil in a large Dutch oven or pot over medium-high heat. Sear the pork knuckles on all sides until browned. Remove the knuckles and set aside.

In the same pot, add the chopped onion, carrots, and celery. Sauté until softened, about 5-7 minutes. Add the crushed garlic, bay leaves, juniper berries, and peppercorns. Cook for another minute until fragrant.

Pour in the dark beer and scrape up any browned bits from the bottom of the pot. Bring to a simmer, then add the chicken or vegetable broth.

Return the pork knuckles to the pot, ensuring they are partially submerged in the liquid. Bring to a simmer, then cover the pot and transfer to the preheated oven.

Braise for 3-4 hours, or until the meat is very tender and almost falling off the bone. Check the liquid level occasionally and add more broth if needed.

About 30 minutes before the end of the braising time, remove the lid from the pot and increase the oven temperature to 400°F (200°C). This will allow the skin to crisp up.

If the skin is not crisping up enough, you can broil it for the last few minutes, watching carefully to prevent burning. Remove from oven and let rest for 10-15 minutes.

While the pork knuckles are resting, prepare the sauerkraut according to package instructions or your preferred method. Heat through.

Cook the potato dumplings according to package instructions.

To serve, carve the pork knuckle and serve with sauerkraut and potato dumplings. Spoon some of the braising liquid over the pork for added flavor.