Ingredients with Measurements:
- 4 pork shanks (about 1.5 pounds each)
- 2 tablespoons vegetable oil
- 1 large onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 garlic cloves, minced
- 1 tablespoon caraway seeds
- 1 tablespoon paprika
- 1 teaspoon dried thyme
- 1 teaspoon dried marjoram
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups chicken or beef broth
- 1 cup beer
- 1/4 cup apple cider vinegar
- 2 tablespoons cornstarch
- 2 tablespoons water
Special equipment needed:
- Slow cooker
Step-by-step instructions:
1. Heat the vegetable oil in a large skillet over medium-high heat.
2. Sear the pork shanks on all sides until browned, about 5 minutes per side.
3. Transfer the pork shanks to the slow cooker.
4. Add the onion, carrots, celery, garlic, caraway seeds, paprika, thyme, marjoram, salt, and pepper to the slow cooker.
5. Pour in the chicken or beef broth, beer, and apple cider vinegar.
6. Cover and cook on low for 8 hours or on high for 4 hours, until the pork shanks are tender and falling off the bone.
7. Remove the pork shanks from the slow cooker and keep warm.
8. In a small bowl, whisk together the cornstarch and water until smooth.
9. Stir the cornstarch mixture into the slow cooker and cook on high for 10-15 minutes, until the sauce has thickened.
10. Serve the pork shanks with the sauce.
Time:
Preparation time: 20 minutes
Cooking time: 8 hours on low or 4 hours on high
5. Temperature:
Low or high setting on slow cooker
Serving size:
4 servings
Nutritional information:
Calories: 570
Fat: 29g
Saturated Fat: 9g
Cholesterol: 190mg
Sodium: 1180mg
Carbohydrates: 15g
Fiber: 3g
Sugar: 5g
Protein: 57g
Substitutions for ingredients:
- Pork shanks can be substituted with pork knuckles or pork hocks.
- Chicken or beef broth can be substituted with vegetable broth.
- Beer can be substituted with apple juice or apple cider.
Variations:
- Add chopped potatoes and/or sauerkraut to the slow cooker for a more traditional German-style dish.
- Use different herbs and spices, such as rosemary, sage, or cumin, to change the flavor profile.
- Use a different type of meat, such as beef or lamb, instead of pork.
Tips and tricks:
- Searing the pork shanks before adding them to the slow cooker will give them a nice crust and add flavor to the dish.
- If the sauce is too thin, you can add more cornstarch and water to thicken it further.
- Serve with mashed potatoes or bread dumplings to soak up the sauce.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or in a saucepan on the stove until heated through.
Presentation ideas:
Serve the pork shanks on a platter with the sauce poured over them. Garnish with fresh herbs, such as parsley or chives.
Garnishes:
Fresh herbs, such as parsley or chives.
Pairings:
Serve with a cold German beer or a glass of Riesling.
Suggested side dishes:
Mashed potatoes, bread dumplings, roasted vegetables, or a green salad.
Troubleshooting advice:
- If the pork shanks are not falling off the bone after the cooking time, you can cook them for an additional hour or until tender.
- If the sauce is too thick, you can add more broth or beer to thin it out.
Food safety advice:
- Make sure the pork shanks are cooked to an internal temperature of 145°F to ensure they are safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Schweinshaxe is a traditional German dish that originated in Bavaria. It is typically made with pork knuckles or hocks that are slow-cooked until tender and served with a flavorful sauce.
Flavor profiles:
This dish has a savory and slightly sweet flavor from the pork and the sauce. The caraway seeds and paprika add a subtle spice, while the apple cider vinegar adds a tangy note.
Serving suggestions:
Serve this dish as a main course for a hearty dinner or as part of a German-themed meal.
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Region: German