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Roasted pork shank with sauerkraut Recipe

German/Czech · Main course · 200 min total

A hearty Central European dish featuring tender, slow-roasted pork shank with crispy skin, served over tangy sauerkraut. Perfect for a comforting Sunday dinner.

Ingredients

• 4 pork shanks (about 1.5 lbs each)
• 2 tbsp salt
• 1 tbsp caraway seeds
• 1 tbsp black peppercorns, crushed
• 4 cloves garlic, minced
• 2 tbsp vegetable oil
• 1 large onion, sliced
• 1 cup chicken broth
• 1 cup beer (lager or pilsner)
• 1 lb sauerkraut, drained
• 1 apple, peeled and grated
• 1 tsp juniper berries (optional)

Instructions

1. Preheat oven to 350°F (175°C). Score the skin of each pork shank in a crosshatch pattern. Rub with salt, caraway seeds, crushed peppercorns, and minced garlic. Let sit for 15 minutes.
2. Heat oil in a large Dutch oven over medium-high heat. Sear shanks on all sides until golden brown, about 5 minutes per side. Remove and set aside.
3. In the same pot, sauté onion until softened, about 5 minutes. Add broth and beer, scraping up browned bits. Return shanks to pot, cover, and transfer to oven. Roast for 2 hours.
4. Meanwhile, mix sauerkraut with grated apple and juniper berries (if using). Set aside.
5. After 2 hours, remove pot from oven. Uncover and spread sauerkraut mixture around the shanks. Return to oven, uncovered, and roast for another 45-60 minutes until skin is crispy and meat is tender.
6. Let rest for 10 minutes. Serve each shank with a generous portion of sauerkraut.

Tips

• For extra crispy skin, broil for 2-3 minutes at the end, watching carefully.
• Serve with boiled potatoes or dumplings to soak up the juices.
• Leftover meat can be shredded and used in sandwiches.

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