The traditional Schweinshaxe is an Oktoberfest staple served with sauerkraut and Bratkartoffeln (fried potatoes). You can easily transcend this delicious preparation of pork shank into a family-pleaser for the holiday season by serving on a bed of egg noodles (Spaetzel if you want to stick to German cuisine) or another favorite pasta! I like to pair with a good German Riesling, and any favorite craft beer pairs well for beer lovers.
Pork Shanks (Traditional German Schweinshaxe)
Schweinshaxe (pronounced SH-vine-HAKS-eh), is a German dish particularly popular in Bavaria and is the quintessential Oktoberfest offering.
Servings: 4
Ingredients
- 4 Moody’s pork shanks
- Salt & pepper
- 4 garlic cloves minced
- ¼ C Canola oil
- 3 C mirepoix carrots, celery/onion, 1 cup each
- 1 bouquet garni rosemary, parsley & thyme
- ¼ C red wine
- 1 ½ C chicken or beef broth or a combination of both
Instructions
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Salt and pepper the shanks, add canola to a Dutch oven and brown the shanks. When browned, remove from pan and set aside.
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While the Dutch oven is still on the stove, add the mirepoix in the browned oil until softened.
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Add the garlic and cook for 2 minutes.
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Add the red wine and cook for 1 minute or until the wine has a chance to cook off the alcohol.
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Add the stock and return the shanks to the Dutch oven, add the bouquet garni, cover and cook at 350° for 3 hours.
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Remove cover, turn shanks and return to oven without cover and cook for one more hour, basting every 20 minutes.
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Remove from oven and serve over your favorite egg noodle or pasta with the vegetables and sauce from the pan.
Recipe Notes
Wine pairing: This pairs well with a good German Riesling or your favorite craft beer.
