How to make
Cut the skin of the cleaned and dried knuckle into rhombuses with a sharp knife. Season to taste with salt and other spices. Fry it in preheated lard in a deep pan for about 10 minutes on all sides.
Add the finely chopped onion and 1 tablespoon tomato paste. Leave to cook for a few minutes. Add the bay leaf, fruits, juniper, cloves and mustard. Add two cups of broth and bring to a boil. Then add the sage leaves and garlic, top with dark beer.
Transfer everything to an oven dish and put to bake in a preheated 360°F (180 °C) oven. It is extremely important to baste the knuckle with the sauce constantly during baking, in order to obtain an appetizing crust.
If the sauce thickens, you can add a little water to dilute it. Toward the end of cooking, turn up the oven to 430°F (220 °C) and bake at that temperature for the final 15-20 minutes.
Transfer the ready Bavarian knuckle to a large plate. If necessary, dilute the sauce with a little beer, put it to boil and then thicken it with a little starch dissolved in water, while also seasoning with black pepper and salt.
