SCHWEINSHAXE- Pork shanks/hocks

German Pork

Ingredients

  • 1 small leek
  • 1 celery stalk
  • 1 carrot
  • 1 onion
  • 2 meaty shanks/hocks
  • salt
  • black peppercorns
  • 2 Tbls. cooking fat/vegetable shortening
  • pinch cumin, if desired
  • Beer or water

Directions

Wash and dice the leek, celery, carrot and onion. Cook shanks/hocks, diced vegetables, salt and peppercorns in water to cover 2 to 3 hours or until tender. Avoid overcooking. Remove from water; drain well, reserving vegetables and cooking liquid. Preheat oven to 425*F. Melt fat or shortening in an enamel-lined, cast iron pan. Add drained pork, cooked vegetables and a small amount of cooking liquid. Bake 30 minutes. Moisten meat frequently with more cooking liquid. Before meat is fully cooked, sprinkle with beer or water in which a good amount of salt has been dissolved. Add cumin to increase flavor, if desired.


Serves 2 Note: In Bavaria, the juices and cooking liquid are strained and served as an accompanying sauce.

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Submitted 6/13/05.
Source: Street German Recipes
Submitted By: Eileen Werth
crzylegs@erols.com
SCHWEINSHAXE- Pork shanks/hocks