For Poles, Golonka is more than just a meal – it is a symbol of hospitality and traditional dining. The slow preparation of the knuckle is the key to achieving the perfect texture and flavor. The meat is first slowly boiled in a broth with spices and vegetables, which gives it tenderness and taste. It is then transferred to the oven, where the skin turns into an irresistible crispy crust. The combination of tender, falling-apart meat and crispy skin makes this dish an unforgettable experience. It is traditionally served with a generous amount of mustard, freshly grated horseradish, and with braised sauerkraut or roasted potatoes. It is an ideal meal for a celebration or a get-together with friends over a beer.
Thoroughly wash and dry the knuckle. In a heavy-bottomed pot, bring the beer and broth to a boil. Add the knuckle, root vegetables, onion, garlic, bay leaf, allspice, and caraway seeds. Simmer on low heat, covered, for about 2 to 3 hours, until the meat is very tender.
After boiling, remove the knuckle from the pot. Save the broth, as you can use it for basting during roasting or for making a sauce. Score the skin of the knuckle in a crisscross pattern to make it crispier.
Preheat the oven to 200°C (400°F). Transfer the knuckle to a wire rack on a baking sheet or a roasting pan. Sprinkle the skin with salt and brush with honey or mustard to create a beautiful, golden-brown, and crispy crust.
Roast for about 45 minutes to 1 hour, until the skin is perfectly crispy. During roasting, you can occasionally baste the knuckle with a little of the boiling broth to prevent the meat from drying out.
Serve the roasted golonka hot immediately after removing it from the oven. It is traditionally served with braised sauerkraut, mustard, freshly grated horseradish, and fresh bread. It is a hearty and unforgettable meal.