Baked Ham Hocks with Beer and Caraway Seeds
Rinse and pat ham hocks dry. Rub with paprika, salt and pepper to taste. Peel and quarter onions. Peel and finely chop garlic. Rinse parsley, shake dry and strip leaves from stems. Heat lard in a large roasting pan. Add onions, garlic and parsley.
Add ham hocks, pour in a little water and bake in a preheated oven at 180°C (approximately 350°F), brushing occasionally with beer and caraway seeds, about 2 hours. If desired, pour meat juices through a sieve to degrease. Bring juices briefly to a boil. If desired, add additional beer and season with salt and pepper.