Schweinshaxe

[2] 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 (cf.

The most popular side dishes are potatoes and cabbage variations.

The Austrian version of this dish is called Stelze [ˈʃtɛltsə] or in dialect Stötzn/Stelzn [ˈʃtœˑtsn̩].

It is usually marinated or pre-boiled in a caraway seed and garlic brine, roasted until the skin is crisp, and served with mustard, horseradish, and pickled chili peppers.

Schweinshaxe with Kartoffelknödel (potato dumplings) in Germany
A table with a platter of meat, a glass of beer, and other foods.
Roasted Austrian-style Stelze
Schweinshaxe served with Bratkartoffeln (fried potatoes) and Sauerkraut at a Bavarian restaurant in Chiang Mai , Thailand