Veal or pork knuckles

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