Schweinshaxe Eintopf with Pretzel Dumplings

Preheat oven to 325°F (160°C). Score the pork knuckle skin in a crosshatch pattern, being careful not to cut into the meat. Season generously with salt and pepper.

Heat vegetable oil in a large Dutch oven or heavy pot over medium-high heat. Sear the pork knuckle on all sides until golden brown. Remove the pork knuckle from the pot and set aside.

Add the onion, carrots, and celery to the pot and cook until softened, about 5-7 minutes. Add the garlic and cook for another minute until fragrant.

Stir in the bay leaves, juniper berries, allspice berries, and marjoram. Deglaze the pot with the dark beer, scraping up any browned bits from the bottom.

Return the pork knuckle to the pot. Add the beef broth until the pork knuckle is mostly submerged. Bring to a simmer, then cover and transfer to the preheated oven.

Braise in the oven for 2.5-3 hours, or until the pork knuckle is very tender and the meat is easily shredded. Check occasionally and add more broth if needed to keep the pork knuckle mostly submerged.

While the pork knuckle is braising, prepare the pretzel dumplings. In a large bowl, combine the chopped pretzels and warmed milk. Let soak for 15 minutes.

Add the beaten eggs, diced onion, chopped parsley, and nutmeg to the pretzel mixture. Mix well. Gradually add flour until the mixture comes together and can be formed into dumplings. Be careful not to overmix.

Remove the pork knuckle from the oven. Increase the oven temperature to 400°F (200°C). Brush the pork knuckle skin with Dijon mustard and return it to the oven, uncovered, for 15-20 minutes, or until the skin is crispy and golden brown. Watch carefully to prevent burning.

While the skin is crisping, bring the braising liquid to a gentle simmer on the stovetop. Using a spoon or your hands, form the pretzel mixture into small dumplings (about 1.5 inches in diameter) and gently drop them into the simmering broth.

Cook the pretzel dumplings for 10-12 minutes, or until they are cooked through and float to the surface.

Remove the pork knuckle from the oven and let it rest for 10 minutes before shredding the meat.

To serve, ladle the stew into bowls. Top with shredded pork knuckle and pretzel dumplings. Garnish with fresh parsley.