CRISP UNSMOKED EISBEIN
- 4 pork shanks (eisbein)
- 12 cloves
- 6 bay leaves
- 1 onion, cut into half
- 60 ml black pepper
- 3 tablespoons brown sugar
- 60 ml mustard
- 60 ml honey
- 60 ml melted butter
- salt to taste
Put the shanks in a large pot.
Stud the halved onions with the 12 cloves and add to the pot together with the brown sugar, bay leaves and black pepper.
Cover the shanks with water, add the salt and bring to the boil. Reduce the heat and simmer for 90-120 minutes or until the meat is soft. (45 minutes in the steam pot)
Preheat the oven to 220ºC.
Remove the shanks from the pot onto roasting pan.
Mix mustard, honey and melted butter and brush over the shanks.
Roast in the preheated oven until the skin is crispy.
Serve with mashed potatoes.
Recipe posted by Adam Cloete
Photo: Adam Cloete
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