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A vertical, close-up shot of a large, bone-in German-style beef knuckle roasting on a parchment-lined baking sheet. The meat has a deep, mahogany-colored crispy crust and is topped with fresh rosemary sprigs and roasted garlic cloves. Golden-brown pan juices are visible at the base.

German-Style Crispy Beef Knuckle

This beef-based take on the traditional Bavarian Schweinhaxe delivers an incredible contrast of textures. Slow-roasted until the meat is fork-tender and the exterior develops a deep, savory crust, it is seasoned with garlic, fresh rosemary, and a hint of dark beer for authentic flavor.
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Prep Time 25 minutes
Cook Time 3 hours 30 minutes
Total Time 3 hours 55 minutes
Servings: 4
Course: Main Course
Cuisine: german
Calories: 580
Ingredients Method

Ingredients
  

  • 4 lbs bone-in beef knuckle haxen
  • 4 cloves garlic halved
  • 2 tbsp olive oil
  • 2 tbsp kosher salt
  • 1 tbsp black pepper
  • 1 tsp caraway seeds crushed
  • 3 sprigs fresh rosemary
  • 1 bottle 12 oz dark German lager or stout
  • 1 large onion quartered
  • 2 carrots roughly chopped

Method
 

  1. Preheat your oven to 325°F (160°C).
  2. Pat the beef knuckle dry with paper towels and score any fatty areas with a sharp knife.
  3. Rub the entire surface with olive oil, then generously coat with salt, pepper, and crushed caraway seeds.
  4. Use a small knife to make slits in the meat and tuck the halved garlic cloves inside.
  5. Place the onion and carrots in the bottom of a roasting pan or a parchment-lined baking sheet.
  6. Position the beef on top of the vegetables and pour the dark beer into the bottom of the pan.
  7. Top the beef with fresh rosemary sprigs and roast uncovered for 3 hours, basting with pan juices every 45 minutes.
  8. Increase the oven temperature to 425°F (220°C) and roast for another 20-30 minutes until the exterior is deeply browned and crispy.
  9. Remove from the oven and let rest for 15 minutes before carving.