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How to Cook Smoked Eisbein with Glaze
Ouma Irene's Recipe

Deliciously Glazed Smoked Eisbein Recipe

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.
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Prep Time 15 minutes
Cook Time 3 hours
Total Time 3 hours 15 minutes
Servings: 3
Course: Main Course
Cuisine: German
Ingredients Method

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 tbsps brown sugar
  • 60ml Turkish Fig Balsamic Reduction

Method
 

  1. Place the pork shanks in a large pot. Add the onion, carrots, celery, bay leaves, and enough water to fully cover the shanks.
  2. 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.
  3. 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.
  4. Mix the glazing ingredients well and brush over the meat.
  5. 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:
  1. Best served with potatoes and apple sauce. Enjoy your delicious Smoked Eisbein! 🍖