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Crispy Eisbein

If you ever wanted to re-create this typical Oktoberfest dish at home try this easy way to cook eisbein. It removes some of the fat, cooks it through and you have control over the crackling. Cook Time: ± 2-3 hrs | Serves: 4


  • 2 cured and smoked shanks of pork
  • 1 medium onion, sliced
  • 1 carrot, cut into chunks
  • 1 bouquet garni
  • enough water to cover


  1. Place the pork shanks into a large pot, add all the rest of the ingredients and put in enough water to cover the pork shanks.
  2. Bring it to the boil and then reduce heat and allow it to simmer for 2 to 3 hours. The meat will be tender and the skins soft.
  3. Remove them from the pot and pat dry with a cloth, score the skin diagonally with a sharp knife and salt the skin well.
  4. Place under a hot grill allowing the skin to crisp up. Keep an eye on them and turn to crisp the entire outside.
  5. Best served with boiled potatoes tossed in butter and parsley with sauerkraut and strong mustard. Also put some apple puree on the table.
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