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.
- 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
Salt and pepper the shanks, add canola to a Dutch oven and brown the shanks. When browned, remove from pan and set aside.
While the Dutch oven is still on the stove, add the mirepoix in the browned oil until softened.
Add the garlic and cook for 2 minutes.
Add the red wine and cook for 1 minute or until the wine has a chance to cook off the alcohol.
Add the stock and return the shanks to the Dutch oven, add the bouquet garni, cover and cook at 350° for 3 hours.
Remove cover, turn shanks and return to oven without cover and cook for one more hour, basting every 20 minutes.
Remove from oven and serve over your favorite egg noodle or pasta with the vegetables and sauce from the pan.
Wine pairing: This pairs well with a good German Riesling or your favorite craft beer.