Eisbein is a popular German dish, marinated pork shank first boiled then oven-roasted. The name “eisbein”, literally "ice leg", comes from the shank bone that was once used for blades of ice skates. Well-boiled meat in combination with golden brown crispy skin makes this meal a special. Eisbein is traditionally served with choucroute, a braised sauerkraut, and boiled or mashed potato. Eisbein is an excellent event-dish for friends’ or holiday party.
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✅ Ingredients:
• 2 pork shanks
• salt – 7 oz | 200 g
• water – 8 cup | 2 l
• dried marjoram – 1 tsp
• 2 bay leaves
• allspice – 1 tsp
• peppercorn – 1 tsp
• coriander – 1 tsp
• juniper berries – 1 tsp
• garlic – 4 cloves
• 2 bulb onions
• 2 carrots
• sugar – 2 tsp
• water – 8 cup | 2 l
• vegetable oil – 4 tbsp
• honey – 4 tbsp
• mustard – 3 tbsp
✅ You will need:
• stockpot ≥5 l
• baking sheet
• parchment paper
• oven
📙Preparation:
1. Melt salt in water (4 cup | 1 l – 3 oz | 100 g).
2. Soak the pork shanks in the brine so that water fully covers them.
3. Put the stockpot into a refrigerator for 1-5 days, once a day turn over the shanks in the stockpot.
4. Take the pork shanks out of the refrigerator, drain and wash under running water.
5. Pour 8 cup | 2 l of water into the stockpot, bring to a boil and put the pork shanks in, bring to a boil again and skim the froth, reduce the heat to low.
6. Add all the spices and vegetables into the stockpot.
7. Boil over low heat for 2,5 - 3 hours. As soon as the skin falls off the meat and the meat is tender the shanks are ready.
8. Making a glaze: in a small bowl combine the honey, vegetable oil and mustard.
9. Line a baking sheet with a parchment paper and fix a rack on it. Take the pork shank out of the broth, place onto the rack and brush on all sides with the glaze.
10. Preheat oven to 430°F | 220°C and roast the pork shanks for 12-15 minutes.
11. Serve your eisbein, roasted pork shanks, with a braised sauerkraut, boiled or mashed potato or vegetables.
