How to Cook Smoked Eisbein with Glaze
Each person gets one shank. Uncooked with the bone, it weighs around 1 kilogram. Smoked Pork Shank (Eisbein) is a German pork cut that is usually pickled and smoked.
Ingredients
- 3-4 Cured smoked pork shanks
- 1 onion quartered
- 2 carrots roughly chopped
- 2 sprigs of fresh celery
- 2 bay leaves
- water to cover pork shanks
Glazing:
- 500ml of the eisbein cooking liquid
- 30ml tomato sauce
- 2 tbsp brown sugar
- 60ml Turkish Fig Balsamic Reduction
Instructions
- Place the pork shanks in a large pot. Add the onion, carrots, celery, bay leaves, and enough water to fully cover the shanks.
- Bring to a boil, then reduce heat and simmer for 1.5 to 2 hours, or depending on the size of the knuckle, 3 hours, or until the meat is tender and the skins are soft.
- Remove the shanks from the pot and pat dry with a cloth. Score the skin diagonally with a sharp knife, and salt the skin well.
- Mix the glazing ingredients well and brush over the meat.
- Place under a hot grill to crispen the skin. Keep an eye on them and turn to crispen the entire outside, continuing to glaze until the meat is crisp.
Serving suggestion:
- Best served with potatoes and apple sauce. Enjoy your delicious Smoked Eisbein! 🍖