Schweinshaxe - Crispy Pork Shanks
Schweinshaxe, or roasted pork shank, is a beloved Bavarian specialty known for its crispy crackling skin and tender, flavorful meat. Slowly roasted to perfection, this hearty dish is often served with traditional sides like sauerkraut, potato dumplings, or bread. A true centerpiece of Bavarian cuisine, Schweinshaxe is a must-try for anyone looking to experience authentic German comfort food.
Ingredients
- 4 each skin-on raw pork shanks
- 1/2 cup kosher salt I know it seems like a lot, but trust me, you need it.
- 500 ml dark beer
- 1 l chicken stock
- 1 large onion, peeled and sliced
- 4 cloves garlic
- 2 each bay leaves
- 1 tbsp caraway seeds
- 2 tbsp corn starch
- 3 tbsp water
Instructions
- Preheat your oven to 325°F (165°C).
- In a small bowl, add the salt. Rub the salt all over the pork shanks, making sure to get into all the crevices.
- In a large roasting pan, place the beer, chicken stock, onions, onions, garlic, bay leaves, and caraway seeds. Place the salt crusted pork shanks in the roasting pan standing up right. They need to have a little space so don't overcrowd the pan. Cover tightly with aluminum foil.
- Place the roasting pan in the preheated oven and cook for 2 to 2.5 hours. Remove from the oven and remove the foil. Now you want to check to see if the skin is soft and the meat is tender. Using a small paring knife, insert the knife through the skin and into the meat. The knife should insert easily into the center of the shank. It should feel like the meat will fall off the bone. If it is not, cover the pan with aluminum foil and place back in the oven for another 30-45 minutes.
- When the shanks and skin are tender, remove the aluminum foil. Increase the oven temperature to 425 F (220C) and place the roasting pan back in the oven.
- While the oven is preheating, remove the shanks and place on a plate temporarily. Using a strainer set over a medium sized pot, strain the liquid into the pot reserving the liquid. Use a rubber spatula and push a little on the solids in the strainer. You don't need to push too hard. You only want a little of the solids in the pot.
- Once the oven reaches 425 F, place the shanks back in the roasting pan and place in the oven uncovered. Continue roasting for about 25-30 minutes, or until the skin is crispy and golden brown. Keep a close eye on them to ensure the skin doesn't burn.
- Bring the liquid up to a simmer. Mix the cornstarch and water together until combined and smooth and slowly pour into the sauce until it's thickened. You might not need all of it. Continue to simmer for about 15 minutes. Taste and adjust seasoning if necessary.
- Once the skin is crispy remove from the oven. Plate the shanks and serve with the Dark Beer Sauce.
Notes
Crispy crackling: To achieve the perfect crackling, rub the skin generously with salt. A blast of high heat at the end of cooking will ensure a golden, crispy skin.
Slow roasting: Low and slow is key to getting tender, fall-off-the-bone meat. Be patient, as Schweinshaxe benefits from a long roasting time.
Serving suggestions: Pair Schweinshaxe with sauerkraut, potato dumplings (Kartoffelknödel), or spätzle, and a dollop of mustard or horseradish on the side for an authentic Bavarian feast.
Beer pairing: A dark German beer, such as a Märzen or Dunkel, complements the rich, savory flavors of the roasted pork.
Leftovers: Leftover Schweinshaxe can be shredded and used in sandwiches or reheated in the oven to keep the crackling crisp. Store in the fridge for up to 3 days.
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