Eisbein

This cut comes from the shank of the animal (the part of the leg just above the front trotters), and can be bought ready pickled or smoked. In our opinion, the smoked version takes first prize! Traditionally it’s slow roasted, but stewing it first gives you an extra-moist result, with the meat falling off the bone.
Recipe info
This cut comes from the shank of the animal (the part of the leg just above the front trotters), and can be bought ready pickled or smoked. In our opinion, the smoked version takes first prize! Traditionally it’s slow roasted, but stewing it first gives you an extra-moist result, with the meat falling off the bone.
Ingredients
  • 4 smoked pork shanks
  • 1 onion,quartered
  • carrots, quartered
  • 4 cloves garlic, bruised 6 allspice berries
  • 6 juniper berries
  • 1.tablespoon (15ml) coriander seeds
  • 2.teaspoons(10ml)yellow mustard seeds
  • 4 bay leaves Vegetable or olive oil Salt
  • PURÉED PEAS
  • 3 cups (750ml) frozen peas Small handful of fresh mint
  • ½ cup (125ml) sour cream 3 tablespoons (45ml) finely chopped chives
  • Salt and pepper

FOR SERVING

  • Sauerkraut
  • German mustard
method

Place the pork shanks, onion, carrots, garlic and spices in a large pot and cover with water. Simmer gently for 2-2½ hours, or until the shanks are very tender.

Remove the shanks from the liquid and leave to cool slightly. Preheat the oven grill to maximum.

Carefully score the skin using a small pair of scissors or a very sharp knife. Drizzle with oil and rub with salt.

Place the shanks in an oven tray and grill, turning frequently, until they are crispy, blistered all over and heated through.

Blanch the peas, drain and tip into a blender, along with the mint and sour cream. Pulse until it forms a rough purée, stir in the chives and season to taste.

Serve eisbein with puréed peas, sauerkraut and mustard.

WHY NOT…

… serve it with cabbage sautéed with bacon if sauerkraut is not your vibe.

… serve the leftovers on soft white rolls with plenty of mustard or horseradish and gherkins.

… save the cooking liquid to make pea soup.

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