Stelze

Method

Place the pork knuckle in a large pot and cover with cold water, then bring to the boil and skim any impurities from the surface. Add the halved onions, carrots, celery, bay leaves, peppercorns and thyme sprigs along with salt, then reduce heat and simmer gently for approximately three to four hours until the meat is very tender and pulls easily from the bone. Remove the knuckle carefully and place on a serving plate, then strain the cooking liquid through a fine sieve to make a rich broth. Serve the Stelze hot with the broth spooned over, accompanied by mustard, horseradish cream and crusty bread for dipping.