Last updated on Oct 8th, 2019 at 01:02 pm
This crisp Eisbein recipe makes for the perfect roast lunch. Serve with sauerkraut, mustard and a dollop of apple puree.
What does Eisbein mean?
Eisbein is a German dish of cured ham hock. Eisbein literally means “ice leg” because it comes from the bone that was once used for blades on ice skates, according to Wikipedia.
How long do you cook Eisbein for?
If using cured and smoked shanks or ham hocks, then the cooking time will be about 1.5 hours. Check to see that the meat is soft, if not, simmer for a further 5 minutes and check again.
2 cured and smoked shanks of pork (Woolworths has really good ones)
1 onion quartered
1 carrot roughly chopped
1 bay leaf
How to make Eisbein
Place the pork shanks into a large pot, add all the rest of the ingredients and put in enough water to cover the pork shanks. Bring it to the boil and then reduce heat and allow it to simmer for about 1 and a half 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 crisp up. Keep an eye on them and turn to crisp the entire outside.
Best served with boiled potatoes tossed in butter and parsley with sauerkraut and strong mustard. Also, put some apple puree on the table… you are going to love it.