Schweinshaxe
eisbein
Schweinshaxe (german pronunciation: [ˈʃvaɪns.haksə]), in german cuisine, is a roasted ham hock (or “pork knuckle”). the ham hock is the end of the pig's leg, just above the ankle and below the meaty ham portion. it is especially popular in bavaria as schweinshaxn [ˈʃvaɪns.haksn̩] or sauhax(n) [ˈsaohaks(n̩)]. a variation of this dish is known in parts of germany as eisbein, in which the ham hock is pickled and usually slightly boiled. schweinshaxe is one of the formerly typical peasant foods, in which recipes were composed to make inexpensive and tough cuts of meat more palatable (see, for beef, the popular sauerbraten). such inexpensive cuts usually require long periods of preparation. ...
Source: Wikipedia
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