Knuckle with Sauerkraut and Peas (Haxn)

To cook the Knuckle with sauerkraut and peas recipe, peel and chop the onion and garlic in half. Pour water into the roasting pan, add spices and put on fire. It is best to take the roasting pan or pan with thick walls for boiling shanks. The better you work out the shank at the beginning, the better it will be.

Wash the wheel well and clean the skin. Place the prepared shank in boiling water with spices and cover. Cook the shank for 2 hours, under the lid.

While preparing the knuckle, you can prepare a side dish. Finely chop the onion and put in the butter heated in a pan. Fry the onion until golden brown, and then add the sauerkraut and spices. Pour 0.5 cups of broth from the shank and periodically stirring to simmer for 40 minutes.

Green peas, you can ice cream, boil until soft. To the boiled peas, add the grated marjoram with salt and grind with a dip blender to a puree state. If you are confused by small lumps of pea puree, you can wipe through a sieve.

Put a layer of stewed cabbage on a large dish, over mashed green peas. It doesn’t matter if you do this in advance, you can preheat the dish in the microwave before putting the shank out.

When the shank is cooked, put it on a baking sheet or in any heat-resistant dishes, pour broth, literally a couple of tablespoons and put in an oven preheated to 200°C (390°F). Before baking, the skin of the shank can be cut into squares or in a spiral.

An hour later, the shank is ready, with a beautiful crisp. Put knuckle on the prepared dish of cabbage and peas and serve.