Tuesday, June 3, 2014

German Schweinshaxe

I've been playing around with this recipe for awhile now, and I finally have it perfected! Tender, delicious German Schweinshaxe is prepared with Pork Shanks. Not the most tender cut of pork, but certainly one of the most economical, and very yummy if prepared properly, which involves cooking them slow, then finishing by roasting.  

I got these pork shanks from my friends at Sunny Cedars Farm who humanely raise pastured pork, so I could "fine tune" this recipe!  It's a mixture of old and new techniques, and I hope you enjoy it as much as we did ... it was seriously good eating.

2-4 large pork shanks
2 stalks celery, cut in half
2 carrots, cut in half
1 large onion, quartered
1/2 cup red wine vinegar
1 tsp. salt
1-2 tsp. course-ground black pepper
2-3 beef bouillon cubes
Water to cover

Place all ingredients in a large stock pot, cover with water and bring to a boil.  Reduce heat and simmer 2-3 hours or until pork shanks are very tender.

Remove pork shanks with slotted spoon, along with the cooked vegetables and 1-2 cups of the cooking liquid and place in a roasting pan.

Roast pork shanks at 425 degrees 30 minutes or until pork shanks are well browned.

Remove from oven and place pork shanks on a cutting board, discarding vegetables.  Cut pork shanks from bone (the meat should be falling off the bone). Serve with Creamy Cucumber Salad and Bavarian Potato Salad.


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