Bavarian pork shank roasted with beer

Bavarian pork shank roasted with beer
  • 50 Dekagram (dkg) pork shank boneless
  • 1 Tea spoon (tsp) caravay seed
  • 1 Tea spoon (tsp) black pepper grounded
  • 3 Table spoon (tbsp) oil
  • 3 Piece garlic cloves
  • 3 Decilitre (dl) dark ale
  • 1 Piece bayleaf
  • 1 Piece onion choped

season: Winter,Autumn

occasion: 4Holidays

origin: Traditional (National&Religious)



The crispy skin, tender beer hall pork shanks enjoyed all over Austria, Germany and Eastern Europe are really easy to make at home. Acording to this method we marinate the shanks in beer and slow cook more than 3 hours but the result is excellent crispy and red skins. Better to use boneless shank but if you have with bones just use it and it takes more time to roast them. First prepare the matinades, mix the oil, caravay, garlic, salt, bay leaf and beer and place the shank to cover with liquid. Close the plastic box and put into refrigerator about a day. Take a heat-resistant casserole and place the shank and marinade into it, add the choped onion as well and cover the pot. Bake it in the oven at least 3 hours on 180 C degree, first the shonk will cooked. After 2.5 hours just remove the topper and several times sprinkle the shonk with cooking liquid. Roast until the skin is enough crispy and red. Serve with sweet and sour red cabbage, or sauerkraut, applesauce and dark mustard.

Conversion equivalents

Officially, a US Cup is equal to 240 ml or
8 fluid ounces ½ pint or 16 tablespoon.
1 cup of
fluid onces
Fluid - water & milk 240 8.0
Butter 226 8.0
All purpose flour 125 4.4
Confectioners sugar 125 4.4
Cocoa powder 118 4.2
White sugar granulated 200 7.1
Honey, Syrup 340 12.0
Vegetable oil 218 7.7
Table salt 273 9.6
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