Ingredients:
1 knuckle (veal knuckles or pork knuckles)
Salt and pepper
0.17 clove/s garlic
0.17 tsp tarragon
0.17 tsp rosemary
0.17 tsp thyme
0.17 bottle beer (Bavarian)
Preparation:
Rub the knuckles with salt, pepper and pressed garlic. Sprinkle the finely ground herbs over them. Put the knuckles in the preheated oven at 200 degrees (gas: level 3), brush occasionally with beer and roast crispy in 2 hours. Side dish: sauerkraut and dumplings
Veal or pork knuckles
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