Bavarian Schweinehaxe (Slow-roasted pork shanks)

One must guzzle these bad boys down with copious amounts of golden bavarian beer.

For good reasons, Germany is one of the most popular tourist destinations in the world. This central European Nation bolsters a population of more than 80 million inhabitants and an astounding amount of large metropolitan cities, each with a distinct character. My personal love for Berlin is justified by its raucous nightlife, alternative culture and varied food scene. The bavarian capital of Munich, on the other hand, has a more traditionalist reputation for large spirals of sausage, tyroler-music and, of course, our all time favourite liquid gold, Beer. This dish is my favourite german dish and deserves a post all on its own. Made from one of the cheaper cuts found on the pork, these pork shanks easily outshine the danish counterpoint “flæskesteg”.


Ingredients : (3-4 people)

  • 1kg Pork Shanks (two sizeable pieces)
  • 500gr potatoes (I prefer Marabel for it’s sweetness)
  • 2-3 shallots (Diced)
  • 4 cloves (Crushed and sliced)
  • Carrots (Roughly sliced)
  • Sprigs of thyme, rosemary, oregano (Use your fantasy)
  • 3-4 cans of pale beer (puritans go for german)
  • 25 gr. butter
  • 70 gr. flour
  • 20 gr. corn starch
  • 50 ml Apple vinegar
  • 250ml Chicken stock

Method: (Pork shanks)

  1. Take your meat out and let it temperate to room temperature (at least 30 mins)
  2. Place in a oven-ready tray and salt generously with both coarse and fine salt
  3. Allow the salt to set for 10 mins
  4. Pour an entire beer over the meat.
  5. Place in a hot-air oven at 155 celcius (310 fahrenheit)
  6. Forget about it for at least 3-5 hours (You can occasionally douse the meat with more beer)
  7. Crank on the Grill function for 10-15 mins for extra crust (Thats the way I like it)
  8. Let it rest for at least 20 mins (!!!)
  9. Sprinkle Terragon, Cracked pepper and Salt over the meat

Method (kartoffelkloese):

  1. Boil your potatoes for 20 mins or until fully cooked
  2. Meanwhile: Fry your diced bread and ham in butter until golden
  3. Let the potatoes cool for at least 1 hour
  4. Peel the skins off
  5. Mash the potatoes thoroughly
  6. Slowly add flour and corn starch
  7. Add the nutmeg
  8. Pinch of a tennis-ball sized portion
  9. Place in the crispy bread and ham
  10. Form the balls in your palm
  11. Place the balls in batches in boiling water
  12. Allow to cook for 12 minutes or until they reach the surface
Keep some of the breadcrumps as they are great for soaking up excess juices.

Method (Beer reduction sauce)

  1. Sautée the shallots, garlic and carrots over medium heat in cooking oil until translucent
  2. Add in half a cup of Apple vinegar
  3. Allow to evaporate (when your eyes stop hurting)
  4. Add in rosemary, thyme, oregano, aniseed (reduce heat to low)
  5. Add an entire beer to the liquid (stirring occasionally)
  6. Cook until reduced by ½
  7. Add in chicken stock
  8. Cook until reduced by ½
  9. Whisk in butter, caster sugar and bring to the boil.
  10. Add all remaining meat juices from the cooking tray
  11. Strain the gravy or keep it chunky (Up to you)
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This dish is best enjoyed on a lazy sunday afternoon in the best of company. Rest-assured, this meal will fill you to the brim, so don’t plan on going swing-time dancing in the moonlight later.





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