Schweinhaxe

This dish is truly delicious and flavorful, and it takes care of itself most of the time. The vegetables from the dish can be used in a tasty vegetable sauce, it tastes good, and you avoid discarding them as food waste.

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Recipe for schweinhaxe

Schweinhaxe is a South German classic, especially known from the October Festival in Munich.

The shank is a cut from the pig’s leg and, like the cheek, is yet another somewhat overlooked delicacy. However, more and more people are starting to discover the delicious pork cheeks, and maybe the time has come for the shank, which is definitely worth getting to know.

This dish is truly delicious and flavorful, and it pretty much takes care of itself most of the time. The vegetables from the dish can be used in a delightful vegetable sauce, which tastes great, and you avoid wasting them as food waste.

This pork shank was not particularly large, but there was enough for 2 people.

Servings: 2 persons

Schweinhaxe

This dish is truly delicious and flavorful, and it takes care of itself most of the time. The vegetables from the dish can be used in a tasty vegetable sauce, it tastes good, and you avoid discarding them as food waste.

Author: Anette Søstrøm Asmussen

Course: Dinner

Cuisine: German

Keyword: Dinner, Food For Guests, Germany, Pork, Pork Shank

Prep Time: 15 minutes minutes

Cook Time: 3 hours hours 20 minutes minutes

Metric - US Customary

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Ingredients

• 1 pcs. Pork Shank
• Spices salt and pepper
• 150 gram White Wine
• 2 pcs. Carrots
• 0.25 pcs. Celery
• 1 pcs. Leek

Instructions

• Score the pork knuckle and place it in an ovenproof dish.
• Peel the vegetables and cut them into large pieces.
• Add white wine, salt, and pepper along with the chopped vegetables.
• Place the dish in the oven at 100 degrees Celsius (212 degrees Fahrenheit) for 3 hours. After each hour, drizzle some of the liquid from the dish over the crackling.
• Finally, cook the meat for 20 minutes at 200 degrees Celsius (392 degrees Fahrenheit) with fan.
• After 20 minutes, the crackling was still not crispy in many places, so I tried using a blowtorch - with little success!
• The meat was incredibly flavorful and juicy - so it definitely compensated for the lack of crispy crackling.
• Next time, I will probably cook the crackling separately, as it is usually easier to get it crispy that way.
• The vegetables and liquid from the ovenproof dish were used to make a delicious vegetable sauce.

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