Thoroughly wash the knuckle, remove the beard (if any). Clean the vegetables: carrots, onions, garlic, celery. All delivered in a pot of water - after boiling, skim off the foam, add Bay leaf, spices, salt. Cover, reduce the heat to low and cook for 2.5 hours.

Carefully, with a slotted spoon get our pork from the broth. Here it is - our readiness number one! Bone began to strip naked and the meat begins to move away from the bone. The skin is easily pierced with a fork.

Prepare beer for the frosting - for this mix 1/2 Cup dark beer with 1 tablespoon of sugar. And armed with a spoon, or a brush - whatever you like to throw the knuckle.

Put in a form or on a baking sheet and preparing to spend the next 45 minutes you just periodically remove and lubricate our beautiful beer to have a nice glaze and fragrant, crisp! I do this with an interval of 5-7 minutes each time properly lubricating the knuckle. The oven is at 200 degrees.

So she flushed. If it's a problem to put it - I suggest something heat resistant underlay. I enclose for the balance of clay lids from pots.