Copyright © 2015 The FOURnet Information Network. All rights reserved.

Eisbein is a pork cut of german origin, and refers to the shank section, which can be fresh, but is usually pickled and smoked.

1 pork shank / Eisbein per person

The trick of cooking eisbein is to boil it in plenty of water, as you would cook ham or corned beef.

When it's meltingly tender, you could roast it in a very hot oven, brushing it with a mixture of honey or brown sugar and butter.

This will caramelise it nicely. Serve Eisbein with sauerkraut and boiled potatoes.

Note: The name Eisbein is Nordic in origin and means "pork knuckle". In Swedish this is "islaeggor" and in the Norwegian it is called "islegg".

Share: Add review or comment

Have your own version of this recipe? Share it here

 Rating: 4.5 / 5 - Reviews: 5
Dec 30, 8:18 PM
Chef from Norway (Norway) says:
Jan 11, 12:28 PM
Knitter4years (California) says:
Mar 22, 6:56 PM
Tourist (Germany) says:
May 2, 10:30 PM
Peter Waesch (Oklahoma) says:
Feb 11, 12:42 PM
Wonder (California) says:

  email this recipe to:  

Printer Options: Standard | Word Search Puzzle

Some of the recipes other cooks are looking at right now:

  top of page

COPYRIGHT © 2015 The FOURnet Information Network | Privacy | TalkFood