Preheat your oven to 350°F (175°C). Pat the pork knuckles completely dry with paper towels, then use a sharp knife to score the skin in a crosshatch pattern, cutting through the skin and fat but not into the meat itself.

Rub the pork knuckles all over with olive oil, then generously season with salt, pepper, and caraway seeds, making sure to work the seasonings into the scored skin.

Place the chopped onion, smashed garlic cloves, and bay leaves in the bottom of a large roasting pan. Position the pork knuckles on top of the aromatics, skin side up.

Pour the beer and broth into the pan around (not over) the knuckles. The liquid should come about halfway up the sides of the meat but not touch the skin.

Cover the roasting pan tightly with aluminum foil and place in the preheated oven. Roast for 2 hours, allowing the meat to become tender and the connective tissue to break down.

After 2 hours, remove the foil and increase the oven temperature to 425°F (220°C). Continue roasting for 30-40 minutes, until the skin is deeply golden and crackling, rotating the pan halfway through for even browning.

Remove from the oven and let rest for 10 minutes before serving. The internal temperature should read at least 145°F, though the meat will be much more tender at higher temperatures due to the long cooking time.