The pork shank or in German "eisbein" is a very popular dish in Germany. Sadly the majority of the ones I had over there were either very chewy or had no crackle like the one at the famous Hofbräuhaus in Munich.
When we opened our German restaurant in Perth we off course had to have the delightful Germsn specialty on our menu.
I tried a few methods that either came out to dry or had no flavour until I mastered it.
This shank became a trademark no I have taken it with me to my new work. People still flock from all over to enjoy this beasty dish.
So this is the way I get these beauties spot on anytime.
Start with a deep stainless steel baking tray or brat pan.
Your going to need some good quality salted margarine.
Place your shank(s) into the tray and fill the tray with the margarine so they are covered about a third of the way up.
Now uncovered place into your oven at around 180-190 degrees and your going to braise them in the margarine for around 3 hours.
After 3 hours turn your oven off let the shank(s) rest in the over for 30 minutes.
Now take your shank out of the backing tray and place onto a oven proof plate or tray, crank your oven up as far as possible and watch the magic happen. The outer skin (crackle) will start to bubble up like popcorn and your skin will become deliciously crispy.
Once it's all crackled up and before it starts to burn take your shank out and serve with your favourite condiments. I recommend a home made apple sauce. Saurkraut gravy and creamy mash. Yum!
Enjoy
Chefm31ster