1 large hind or two small fore knuckles (about 4 1/2 lb), 1 tablespoon salt, 1 teaspoon whole black pepper, 1 red onion, 2 bay leaves, 4 cloves of garlic
for the side dish:
3 1/2 lb potato, 10 oz red onions (or small, fresh pearl onions), 1 level tablespoon salt, 1/2 teaspoon ground black pepper and sweet paprika each, 1 level tablespoon marjoram, 1 bunch of parsley, 4 tablespoons oil
Wash the knuckles well, burn and scrape off the hair. Place them in a pot and pour enough water on to cover them completely. Add the salt, whole peppers, onions cut in half, bay leaves and garlic. Bring the water to a boil over high heat, then cover the pot, reduce the heat and cook for 1 1/2 to 2 hours until almost completely done. Remove the meat from the broth and place it into a large baking dish. For the side dish peel the potatoes and the onions, cut them into wedges (leave the pearl onions whole). Add the salt, pepper, paprika, marjoram and finely chopped parsley, pour on the oil and mix well. Pile it around the knuckles and bake
in the oven over medium heat (355 °F, 320 °F in air-convector ovens) for about an hour until reddish. Turn the knuckles over a few times in the meantime. Before serving, remove the meat from the bones, cut into smaller pieces then re-arrange them in the original shape on the bones. Serve with the potatoes and a salad.
Preparation time: about 3 hours
One serving: 3484 kJ/833 kcal