Bavarian pork shank is a traditional German dish known for its crispy crackling skin and tender, slow-cooked meat. This classic Bavarian pork shank recipe, also called Schweinshaxe, is seasoned simply and roasted until the outside is golden and crunchy while the inside remains juicy and flavorful. Often served with sauerkraut, potatoes, or dumplings, it is a hearty main course closely associated with Bavarian cuisine and beer hall traditions.
Bavarian Pork Shank Roasted with Beer
Print RecipeIngredients
- 50 Dekagram (dkg) pork shank boneless
- 1 Tea spoon (tsp) caravay seed
- 1 Tea spoon (tsp) black pepper grounded
- 3 Table spoon (tbsp) oil
- 3 Piece garlic cloves
- 3 Decilitre (dl) dark ale
- 1 Piece bayleaf
- 1 Piece onion choped
Instructions
The crispy skin, tender beer hall pork shanks enjoyed all over Austria, Germany and Eastern Europe are really easy to make at home. Acording to this method we marinate the shanks in beer and slow cook more than 3 hours but the result is excellent crispy and red skins. Better to use boneless shank but if you have with bones just use it and it takes more time to roast them. First prepare the matinades, mix the oil, caravay, garlic, salt, bay leaf and beer and place the shank to cover with liquid. Close the plastic box and put into refrigerator about a day. Take a heat-resistant casserole and place the shank and marinade into it, add the choped onion as well and cover the pot. Bake it in the oven at least 3 hours on 180 C degree, first the shonk will cooked. A!er 2.5 hours just remove the topper and several times sprinkle the shonk with cooking liquid. Roast until the skin is enough crispy and red. Serve with sweet and sour red cabbage, or sauerkraut, applesauce and dark mustard.
