Eisbein (Smoked Pork Shank)2015-05-27
- Servings : 4
- Prep Time : 1:30 h
- Cook Time : 20m
- Ready In : 1:50 h
Smoked Pork Shank (Eisbein) is a pork cut of German origin, and refers to the shank section, which can be fresh, but is usually pickled and smoked. Serve one shank per person.
- 4 shanks of pork, cured and smoked
- 1 onion, quartered
- 2 garlic cloves, sliced
- 1 carrot, roughly chopped
- 2 sprigs fresh rosemary
- 1 bay leaf
Place the pork shanks into a large pot, add the rest of the ingredients and put in enough water to fully cover the pork shanks.
Bring it to the boil and then reduce heat and allow it to simmer for about 11⁄2 hours.
The meat will be tender and the skins soft. Remove them from the pot and pat dry with a cloth, score the skin diagonally with a sharp knife and salt the skin well.
Place under a hot grill allowing the skin to crispen. Keep an eye on them and turn to crispen the entire outside.
Best served with mashed potatoes, braised red cabbage, apple sauce and wholegrain mustard.