Pork knuckle Eisbein

Immerse yourself in the German Christmas spirit with traditional Eisbein pork knuckle—a juicy and flavorful dish with a crispy honey-mustard crust. The knuckle is marinated in salted water with aromatic spices, boiled until tender, and baked until golden brown. The honey-mustard glaze gives the dish a sweet and spicy flavor and a festive look. Perfect for the Christmas table, served with potatoes or sauerkraut!

Step-by-step recipe

Step 1:

Pour cold water into a saucepan, add salt and place the pork knuckles in it.

Step 2:

Cover and refrigerate for 1-3 days.

Step 3:

Rinse the shanks, pour clean water into a saucepan, add the meat, bring to a boil and skim off the scum.

Step 4:

Place two whole peeled onions and carrots in a saucepan, add garlic cloves, black and allspice berries, juniper seeds, coriander, bay leaf, marjoram, and sugar. Stir gently.

Step 5:

Cover and simmer for 3 hours on low heat.

Step 6:

Mix honey, mustard and vegetable oil in a bowl.

Step 7:

Line a baking sheet with paper, place a rack on top and place the shanks on it.

Step 8:

Brush the shanks with glaze on all sides.

Step 9:

Bake for 12-15 minutes at 220 degrees.

Step 10:

Serve with vegetables and sauerkraut.

Cooking tips

Pork knuckles are quite tough meat, so they need to be marinated thoroughly, so it's best to take care of this in advance.

Don't skimp on the glaze; coat the meat generously with it to create a nice, shiny crust.