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Traditional German Eisbein – Roasted Pork Knuckle. Recipe by Always Yummy!

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. ❤️ If you like the recipe and want to say thanks, you can buy us a coffee - http://buymeacoffee.com/alwaysyummy ✅ 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.