Perfect Smoked Eisbein with Sweet and Savory Glaze

Eisbein is a salt-cured pig knuckle that is simmered for several hours in broth and then served with ​sauerkraut or potatoes. It is a specialty in Berlin and is a favourite for locals and tourists. With our recipe, you can enjoy this succulent pork dish at home with some easy-to-find ingredients and a little patience. Even though it’s time consuming, don’t miss out on the chance to make this spectacular dish.

The Eisbein itself is juicy and tender as it is boiled before it goes into the oven under the grill. This allows the meat to become moist and tender, and it also creates a pork broth, as the vitamins, minerals, and juices are pulled out into the water, creating a broth. In this way, the onion, celery, and carrots are able to cook through too. Before the pork shanks are placed in the oven, they are covered in a deliciously rich glaze, made up of brown sugar, tomato sauce, Turkish Fig Balsamic Reduction, and some of the pork broth. The glaze adds a sweet and stickiness to the savory and smokey pork, and when grilled in the oven, creates a crispy skin that is caramelized and decadent.  

This dish can be enjoyed with some mashed potatoes and Sauerkraut for a traditional meal, or as the recipe suggests, with some potatoes and apple sauce! 

Deliciously Glazed Smoked Eisbein Recipe

Ouma Irene’s Recipe

Each person gets one shank. Uncooked with the bone, it weighs around 1 kilogram. Smoked Pork Shank (Eisbein) is a German pork cut that is usually pickled and smoked.

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Prep Time 15 minutes mins

Cook Time 3 hours hrs

Total Time 3 hours hrs 15 minutes mins

Course Main Course

Cuisine German

Servings 3

Ingredients

  

• 3-4 cured smoked pork shanks
• 1 onion quartered
• 2 carrots roughly chopped
• 2 sprigs of fresh celery
• 2 bay leaves
• water to cover pork shanks

Glazing:

• 500ml of the eisbein cooking liquid
• 30ml tomato sauce
• 2 tbsps brown sugar
• 60ml Turkish Fig Balsamic Reduction

Instructions

 

• Place the pork shanks in a large pot. Add the onion, carrots, celery, bay leaves, and enough water to fully cover the shanks.
• Bring to a boil, then reduce heat and simmer for 1.5 to 2 hours, or depending on the size of the knuckle, 3 hours, or until the meat is tender and the skins are soft.
• Remove the shanks from the pot and pat dry with a cloth. Score the skin diagonally with a sharp knife, and salt the skin well.
• Mix the glazing ingredients well and brush over the meat.
• Place under a hot grill to crispen the skin. Keep an eye on them and turn to crispen the entire outside, continuing to glaze until the meat is crisp.

Serving suggestion:

• Best served with potatoes and apple sauce. Enjoy your delicious Smoked Eisbein! 🍖

Keyword Eisbein, Pork Shanks