My husband and I are both German, and this recipe is very close to our hearts. We had our first taste of it in Fussen, Germany, high in the mountains. It is a tasty dish often served in the fall.
Ingredients
- 6 cloves garlic, finely chopped, or cloves from 2 heads roasted garlic
- 2 tablespoons caraway seeds
- 2 teaspoons fine sea salt
- 1 teaspoon fresh ground black pepper
- 1 (3-pound) pork shank
For Serving
- Whole-grain mustard
- Sauerkraut, store-bought or homemade
- Pickles, store-bought or homemade
How to Make It
- Fill a large pot with water. Add the garlic, caraway seeds, salt, and pepper and bring to a boil. Place the pork shank in the boiling water, cover, and boil for 1 hour. Make sure that the water covers the whole shank during the entire cooking time; add more water if needed.
- After 1 hour, remove the shank from the water; reserve the cooking liquid.
- Preheat the oven to 375°F. Make lengthwise cuts in the skin of the pork shank, about 1 inch apart, all the way around. Place the shank in a roasting pan and add 2 cups of the reserved cooking liquid. Place in the oven and roast for 90 minutes.
- Increase the oven temperature to 425°F and roast for 20 more minutes to crisp the skin. This dish is traditionally served warm (not hot) on a wooden platter with mustard, sauerkraut, and pickles.
| Nutrition Facts |
Serving Size 1 |
Nutritional Value Per Serving | Calories 668 kcal Calories from Fat: 413.1 kcal |
|
% Daily Value*
|
| Total Fat 45.9 g 131% |
Trans Fat 0.0 g |
carbohydrates 2.3 g 2% |
Dietary Fiber 1 g 3% |
Protein 58.1 g 116% |
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years. |