Recipes Bavarian Beer Hall Pork Shanks 2 Reviews 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. Slideshow: Great German Recipes By Andrew Zimmern Andrew Zimmern Andrew Zimmern is an Emmy-winning and four-time James Beard Award-winning TV personality, chef, writer and social justice advocate. As the creator, executive producer and host of Travel Channel's Bizarre Foods franchise, Andrew Zimmern's Driven by Food and Emmy-winning The Zimmern List, he has devoted his life to exploring and promoting cultural acceptance, tolerance and understanding through food. In 2020, Andrew returned to television with his MSNBC series What's Eating America, and in 2021, he premiered Family Dinner on Chip & Joanna Gaines' Magnolia Network. In 2022, Andrew Zimmern's Wild Game Kitchen will premiere on the Outdoor Channel. All three shows were created by Intuitive Content, the full-service television and digital production company that Andrew heads as both founder and CEO. Food & Wine's Editorial Guidelines Updated on July 11, 2022 Print Rate It Share Share Tweet Pin Email Photo: © Madeleine Hill Active Time: 40 mins Total Time: 4 hrs Yield: 4 to 6 Ingredients 2 cups apple cider 1 cup brown sugar 2/3 cup kosher salt 1/2 cup pickling spices 4 dried chiles, such as chiles de árbol, lightly crushed 4 pork shanks (about 1 1/2-pounds each), scored in a crosshatch pattern (see Note) 3 pounds pure lard 1 head of garlic, halved horizontally 1 handful of mixed thyme and rosemary sprigs Directions 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. 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. Transfer the shanks to a rack set over a baking sheet. Strain the lard through a fine sieve; clean and dry the casserole. 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. Rate it Print