One trick for getting the skin nice and crisp...open up he package and let the skin dry in the fridge overnight.
Put the Haxe (hock) on the roasting pan, moisten with a just a bit of beer and salt and pepper it. Also you can rub it with a clove of garlic. Some folks will rub with oil instead of beer. Also some folks sprinkle whole or ground caraway seed on the skin. I have also seen the Haxe placed on a bed of rough chopped onion. This would keep it from sticking to the pan and season the broth if you used it for gravy.
Roast in an oven for about 4 hours. I pour some beer in there after an hour so the bottom to keep it moist.
After the skin has started to crisp I baste with beer about every 45 minutes or so. When it hits about 200 degrees internal temperature turn the oven up to 450 degrees or the broiler, pour over the Haxe a little beer and crisp the skin for about 10 -15 minutes.
Here is a close up at how the skin looks when it is crispy. it should crackle and cut easy. If it is tough it is not crisp enough.
Here is what the Schweinshaxe looks like when you cut in it. The meat is butter soft and you can cut it with a fork.
It is traditional to serve 1 Haxe per person. However you can bring this show stopping dish to the table on a large platter and serve slices. Be sure to give some skin to each person, that is one of the best parts.
Typical side dishes with the Schweinshaxe are sauerkraut or braised red cabbage
(Rotkohl) and Kartoffel Knödel or roasted potatoes.
I served this Scheinshaxe with Rotkohl (sweet and sour red cabbage)
and Kartoffel Knödel ( Potato dumplings) and we like to fry fresh apple slices.
I order from the German Deli more frequently than ever.
I try to get in bulk to make the shipping dollars count.
Also there are sales all the time I like to take advantage of.
They are nice folks. If you don't believe me call them.
and tell them Stephen Block sent you from the German Goodies Newsletter. Shop for German Food