Schweinshaxn Munich Style

Course : Crockpot
Serves: 10
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4 pounds Schweinshaxn (knuckle of pork) 2 knuckles of about 2 pounds each
3 ounces onions
1 teaspoon salt
1 teaspoon pepper
1 teaspoon tarragon
3 tablespoons beer
1 tablespoons guar gum to thicken
1 tablespoons sweetener

Preparation / Directions:

Wash the Schweinshaxn and dry them. Rub pepper, salt and tarragon on the meat. Dice the onions. Put the onions and the Schweinshaxn in the watered crockpot and put the beer over the meat. Close crockpot and put in oven for 2 hours. Remove the Lid of the crockpot and put another 1/2 hour in oven to brown the Schweinshaxn. Make a sauce from the liquid and thicken with guar gum. Add Sweetener to taste. Serve with Sauerkraut!

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