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Crisp eisbein |

Crisp Eisbein

Crisp Eisbein

This is the easiest way to cook eisbein. It removes some of the fat, cooks it through and you have control over the crackling.

What you need

2 cured and smoked shanks of pork (woolworths has really good ones)

1 onion quartered
1 carrot roughly chopped
1 bay leaf Water

The process

Place the pork shanks into a large pot, add all the rest of the ingredients and put in enough water to cover the pork shanks. Bring it to the boil and then reduce heat and allow it to simmer for about 1 and a half hours.

The meat will be tender and the skins soft. Remove them from the pot and pat dry with a cloth, score the skin diagonally with a sharp knife and salt the skin well.

Place under a hot grill allowing the skin to crisp up. Keep an eye on them and turn to crisp the entire outside. Best served with boiled potatoes tossed in butter and parsley with sauerkraut and strong mustard. Also put some apple puree on the table… you are going to love it.



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77 Responses to “Crisp eisbein”

  1. Sandra says:

    Can you suggest another sauce instead of apple

    • rene says:

      hi Sandra ik is nederlands natuurlik kan jij een ander souce maak maar die appelsous is die beste bij die gereg of is jij nie life vir appelsouse gr rene

  2. Marshall says:

    Thanks for the recipe mate. I used to eat this all the time when I lived in South Africa and I love it. I saw it in the store the other day (in Jakarta, Indonesia) and almost bought it, but realized I don’t really know how to cook it. But now …..

  3. Aubrey says:

    When roasting the Eisbein, try basting it with a mixture of 4 tbsp orange juice, 3 tbsp smooth apricot jam and a little fine ginger, heat and mix till jam melted and combined with juice. Then baste eisbein as it is grilling.

  4. Lou Corbitt says:

    Hi Graham,I used your recipe to cook my pork shank.Cloves were used to flavour the salted water,byt instead of grilling it I boiled it in piping hot oil,it came out so crisp that even my mother inlaw is talking to me again.
    Do you have a recipe for boiled Mother inlaw???????????

    • Graham says:

      If only there was a pot big enough…. Great to hear, mothers in law can be real demanding, Happy days G

  5. allan nolan says:

    Well, sitting in my office i will try and recall the way i normally cook my lamb shanks. enjoy….
    LAMB SHANK IN RED WINE:

    Ingredients:

    3 TB/SP OLIVE OIL
    2/3 LARGE LAMB SHANKS
    3 SMALL ONIONS
    3 CELERY STICKS (CHOPPED)
    1T/SP CRUSHED GARLIC
    1 PINCH DRIED THYME
    2 PINCHES DRIED ROSEMARY
    (I PREFER TO USE FRESH THIME & ROSEMARY BUT SOME SMALL TOWNS DON’T KEEP FRESH)
    2 BAY LEAVES
    4 SMALL CARROTS (CHOPPED)
    300ML RED WINE
    1 TOT SHERRY
    200ml. water (hot)
    1/2 t/sp salt
    1/2 t/sp black pepper
    3 TB/SP SOJA SAUCE
    2 TB/SP BISTO

    Method:

    Heat olive oil in a pan and fry shanks untill brown.(do it one at a time if they all don’t fit)
    Remove when they are all browned.
    Use the same oil to fry the carrots,celery and onions till onions turn glassy.
    Dish carrots,celery and onions into a deep cooking pot and add the bay leaf, thime and rosemary.
    Place the shanks in the same pot and add the wine and sherry and water.
    SPrinkle the salt & pepper & garlic on.
    Bring to a boil with lid on, then turn plate down to “3” depending on your stove.
    Cook for 2 1/2 – 3 hours or until meat is very soft.
    Meanwhile, dilute bisto powder and the soja sauce in one cup of COLD water.
    Pour over shanks 10 minutes before it is finally cooked.
    Dish THE shanks onto serving plates and pour the gravy that is left in a gravy bowl to pour over the meat.

    Serve with criped fried potatos, rice, creamy cheese spinach, and pumpkin ….

    ENJOY……..

  6. warren says:

    Nice one G! Put a few whole cloves in the skin for the boiling and removed them before the oven. Gave it a slightly more oganic flaour! Love it!

    • Graham says:

      Hi warren, Cloves do give a fantastic earthy flavour, will give that a try next time. Thanks for the tip. Cheers for now G

  7. allan nolan says:

    this is an absolute winner. i have, thought, in stead of apple sauce, used honey & mustard. mmmmmmmmmm…delishes.

    • Graham says:

      Hi allan, so glad you enjoyed it and love the honey mustard idea, thanks for letting us know. Happy days G

      • allan nolan says:

        thank u, Graham.
        i would like to share my lamb shank in redwine with you and your subscribers…but then, you probably know the best. youre the master shef! i am just a property realter. regards. allan

        • Graham says:

          Hi allan, please share your recipe, I’m just a guy who loves to cook much like you. Just post it in the comment box or send to me to try out. Hope your show days are a success this weekend G

          • allan nolan says:

            thank you Graham.
            fortunately i’ve sold it before the show house.
            i’d be happy to share my recipe with you all.

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