Schweinshaxe - Pork shank
- Holger Duarte Tobar
- Mar 18
- 3 min read
Updated: Mar 22
Schweinshaxe, also known as roasted pork knuckle or pork shank, is a traditional German dish that is especially popular in Bavaria. This dish features a large piece of pork knuckle that is slow-roasted until the meat becomes tender and the skin turns crispy and golden brown. It is often served with hearty sides like sauerkraut, mashed potatoes, or dumplings, making it a true comfort food. Schweinshaxe is a staple at German beer halls and is often enjoyed with a cold beer.
Ingredients:
- 4-6 pork knuckles (about 2-2.5 lbs each)
- 4 tablespoons salt
- 2 teaspoons black pepper
- 2 tablespoons caraway seeds (optional)
- 6 garlic cloves, minced
- 1 large onion, quartered
- 4 cups of beef broth or water
- 2 tablespoons vegetable oil
- 1-2 bay leaves
- 1 tablespoon fresh thyme or rosemary (optional)
- 2-3 carrots, cut into large chunks (optional)
- 2-3 celery stalks, cut into large chunks (optional)
- 1-2 tablespoons cornstarch (for gravy, optional)
Instructions:
Preparing the Pork Knuckles:
1. Preheat the Oven:
- Preheat your oven to 350°F (175°C).
2. Season the Pork Knuckles:
- Rinse the pork knuckles under cold water and pat them dry with paper towels.
- Rub the pork knuckles generously with salt, black pepper, minced garlic, and caraway seeds (if using).
- Allow the pork knuckles to sit at room temperature for about 30 minutes.
3. Sear the Pork Knuckles:
- Heat vegetable oil in a large, oven-safe roasting pan or Dutch oven over medium-high heat.
- Sear the pork knuckles on all sides until they are browned, about 3-4 minutes per side. This step helps develop the flavor and creates a crispy crust.
4. Add Vegetables and Broth:
- If using, add the onion, carrots, celery, bay leaves, and thyme or rosemary to the pan.
- Pour the beef broth or water around the pork knuckles, being careful not to pour directly over the meat, which would wash off the seasoning.
5. Roast the Pork Knuckles:
- Place the roasting pan in the preheated oven.
- Roast the pork knuckles for about 2.5 to 3 hours, basting them occasionally with the broth or pan juices to keep them moist.
- After 2 hours, increase the oven temperature to 425°F (220°C) to crisp up the skin. Continue roasting for another 30-45 minutes until the skin is golden brown and crispy.
6. Check for Doneness:
- The pork knuckles are done when the internal temperature reaches 170°F (75°C) and the meat is tender enough to easily pull away from the bone.
- The skin should be crispy, and the meat should be juicy.
Making the Gravy (Optional):
7. Prepare the Gravy:
- Remove the pork knuckles from the roasting pan and set them aside to rest.
- Strain the pan juices into a saucepan, discarding the vegetables and herbs.
- Bring the juices to a simmer. If the gravy is too thin, dissolve 1-2 tablespoons of cornstarch in a little cold water and stir it into the gravy to thicken.
- Cook until the gravy reaches your desired consistency.
Serving the Schweinshaxe:
8. Serve:
- Serve the Schweinshaxe on a large platter, with the crispy skin side up.
- Accompany the pork knuckles with traditional sides like sauerkraut, mashed potatoes, or potato dumplings. A side of mustard is also a classic accompaniment.
- Drizzle some gravy over the pork and the sides, if desired.
9. Enjoy:
- Serve the dish hot, preferably with a cold German beer, to complement the flavors.
Nutritional Information (per serving, assuming 6 servings):
- Calories: Approximately 800-950 kcal
- Fat: 60-70g
- Saturated Fat: 22-28g
- Protein: 55-60g
- Carbohydrates: 2-4g (varies depending on sides)
- Fiber: 0-1g (mainly from sides like sauerkraut or vegetables)
Preparation Time:
- Total Time: 3.5 to 4 hours
- Active Prep Time: 30-45 minutes
- Cooking Time: 3 to 3.5 hours
Notes:
- Flavour Enhancements: You can add additional flavor to the Schweinshaxe by brining the pork knuckles overnight in a mixture of water, salt, sugar, and spices. This will result in even juicier and more flavorful meat.
- Crispy Skin: For the crispiest skin, make sure to baste the pork knuckles regularly and increase the oven temperature towards the end of the cooking process.
- Serving Style: Schweinshaxe is often served as a main course during festive occasions or family gatherings in Germany. The dish is hearty and rich, making it perfect for colder weather or when you want to indulge in a classic German comfort food.
- Leftovers: Leftover pork can be used in sandwiches or reheated for another meal. The crispy skin may not stay as crisp after refrigeration, but the flavor will remain delicious.
Schweinshaxe is a true representation of German culinary tradition, offering a satisfying combination of tender meat and crispy skin, complemented by rich, hearty sides. This dish is sure to impress your guests and provide a taste of authentic Bavarian cuisine.
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