A lot of the recipes I've read have boiled the schweinshaxe beforehand, but I'm really leaning towards the ones who pop it straight in the oven on a bed of onions and/or other vegetables with beer or stock.
Anyone have a preferred version? I haven't eaten schweinshaxe since last time I was in Germany (which is getting on five-six years now). I am not a huge fan of beer, so any other versions are very much appreciated. But if anyone has a great recipe with beer I'll probably try it.
All tips very much appreciated I'm pretty adventurous when cooking, but tend to get stressed when trying new stuff.
bon appetit
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