My F&W
quick save (...)
Bavarian Beer Hall Pork Shanks
© Madeleine Hill

Bavarian Beer Hall Pork Shanks

  • ACTIVE: 40 MIN
  • TOTAL TIME: 4 HRS plus overnight marinating
  • SERVINGS: 4 to 6

It turns out that the crispy, tender beer hall pork shanks enjoyed all over Austria, Germany and Eastern Europe are shockingly easy to make at home.

  1. 2 cups apple cider
  2. 1 cup brown sugar
  3. 2/3 cup kosher salt
  4. 1/2 cup pickling spices
  5. 4 dried chiles, such as chiles de árbol, lightly crushed
  6. 4 pork shanks (about 1 1/2-pounds each), scored in a crosshatch pattern (see Note)
  7. 3 pounds pure lard
  8. 1 head of garlic, halved horizontally
  9. 1 handful of mixed thyme and rosemary sprigs
  1. In a medium enameled cast-iron casserole, combine the apple cider with the brown sugar, salt, pickling spices and chiles; stir until the sugar and salt dissolve. Add the pork shanks to the pot and rub in the marinade. Cover and refrigerate overnight, but no more than 24 hours.
  2. Preheat the oven to 250°. Remove the shanks from the brine and rinse well. Clean and dry the casserole. Melt the lard in the casserole over moderate heat until it reaches 250°. Arrange the shanks in the lard so they are completely submerged. Nestle the garlic in the lard along with the thyme and rosemary. Transfer the casserole to the oven and cook the shanks for 3 hours, or until the meat is very tender. Remove from the oven and let the shanks cool in the lard for about 15 minutes.
  3. Transfer the shanks to a rack set over a baking sheet. Strain the lard through a fine sieve; clean and dry the casserole.
  4. Return the lard to the casserole and heat it to 350°. Fry the pork shanks 2 at a time over high heat until very crisp, 5 to 7 minutes. Transfer the shanks to paper towels to drain before serving.
Make Ahead The shanks can be prepared through Step 2 and refrigerated for 5 days. Notes Pork shanks are available at some supermarkets and from dartagnan.com. Serve With Sweet and sour red cabbage, or sauerkraut, applesauce and dark mustard.
YOU MIGHT ALSO LIKE

Ratings

Average Rating

(0)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    advertisement

    Tune in on Wednesdays at 10PM ET for Top Chef: Boston, the 12th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.