Roast pork knuckle with beer

Today we travel to Germany with all of you to invite you to eat this typical delish: roasted pork knuckle. We love the knuckle, whether cooked or roasted, it tastes great!

Ingredients for 2 servings:

- 1 pork knuckle

- 1/2 onion

- 5 cloves of garlic

- 1 carrot

- 1 sprig of thyme

- 1 bay leaf

- 1 tablespoon of mustard

- 10 oz of beer

- 10 grapes

- Olive oil

- Salt

- Pepper

Recipe:

- Sprinkle salt and pepper to the pork knuckle.

- In a large pot with olive oil, sauté the knuckle until golden. Reserve it.

- Wash the vegetables and cut them into squares.

- In the same pot where you have sealed the knuckle, fry the onion, garlic and carrot over medium heat until golden.

- Add the sprig of thyme and the bay leaf.

- Once the vegetables are golden, add the knuckle again.

- Add the tablespoon of mustard and beer.

- Just cover the knuckle with water and cook over a high heat until it starts to boil.

- Pass the knuckle, the vegetables and the broth to a source suitable for the oven and cook it for about two hours at 180º until you see that the knuckle is very tender.

- Once the knuckle has cooked well, remove the vegetables and let the sauce reduce in another different pot.

- Add the knuckle again and go spraying it with the sauce for a few minutes.

- Wash the grapes, cut them in half and remove the seeds.

- Put the grapes in the sauce of the knuckle and let it cook together a couple of minutes more.

- You can accompany the knuckle if you want, as in the picture, with mashed potatoes, sauerkraut and a Frankfurt sausage.

Bon appétit!