Wash the knuckles and rub them with salt. I calculate a small knuckle per person (available in different sizes in supermarkets or wholesale markets). Water the Römertopf according to the manufacturer`s instructions and put the salted knuckle in it with the rind facing up and add a little pepper. Add the juniper berries and 1 bay leaf for every 2 knuckles.
Put the Römertopf in the oven at 200 degrees for 2 hours. Remove the lid and grill the knuckles for approx. 30 minutes until the rind is crispy.
This recipe is also particularly suitable for medium-sized celebrations. Prepare the knuckle of knuckles the day before and grill them on a baking sheet before eating. I serve it with sauerkraut and mashed potatoes. Has always been well received so far.
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