Oktoberfest Schweinshaxe

[ctallstar]

Looking for a recipe for a Schweinshaxe or pork shank or pork knuckle or whatever you call it, does anyone have one they like? I think it’s a fairly simple cook, salt it up and bake it on high heat. I’m not sure what internal temp to take it to, 165 is my guess. Any info is appreciated!

[HouseHomey]

Henrik Mentioned doing a knuckle. Perhaps he has one.

[Spinaker]

Henrik would be the man for this one. I am curious to hear what others say, I have never made one myself.

[Henrik]

I'm glad you asked, I'm going to my butcher tomorrow, since he told me he's getting a fresh truckload! I'm not German, but I like some of their traditions, and in October it's always time for a good schweinshaxe. So, I'll be making one
Hopefully this weekend already.

Either way, as I'm sure you already know, it's made from pork shoulder (bone in, skin on). The trick to making not only a pretty, but also tasty pork shoulder is to score the skin a few (4-5 times). The skin will shrink a bit, so to avoid having the skin 'squeezing' the meat out you score it. Make a 3 inch long score 4-5 times across the shoulder (perpendicular to the actual bone). Before that, wet brine it. Then smoke to your liking. The schweinshaxe should be cooked as high in internal temp as a brisket or butt, i.e. 195-200° F. When it gets close to finished, crank that heat up and crackle the skin.

[Potkettleblack]

Shank, not shoulder.

[Henrik]

Thanks @Potkettleback, you are 100% correct. I blame it on not being a native English speaker :-)

[Potkettleblack]

No worries. Just don’t want someone doing the process on a shoulder and saying "That doesn’t look like what I had in Munich."

[Potkettleblack]

If I recall correctly, this was a hit Sous Vide, like 8-12hx155 or sth. Then shocked and seared indirect 500+* grill. Did one Sous Vide last year when I had access to nice skin on shanks.

[Potkettleblack]

165x24. I stand corrected.

[treesmacker]

Potkettleblack, That's a thing of beauty. I've had pork shank served like Osso Bucco, and it was delicious; a much smaller shank though. Volcano Pork Shank, roasted garlic whipped potato, baby carrots, demi glaze; at the River's Edge in town here... delicious and beautiful food and setting. Couldn't find a pic of it on yelp, but did find some great pics (attached). Check them out here... https://www.yelp.com/biz/rivers-edge...-grants-pass-4
Note: I have no financial interest in this business - just check it out if you visit Grants Pass. After having their Volcano Pork Shank, I tried to duplicate it, but couldn't find good quality small lean pork shanks here in town. I did find some bigger shanks, frozen at local butcher which might work better as schweinshaxe. I have some German in me, but never heard of schweinshaxe. I'll have to try it.

[Potkettleblack]

Osso bucco is a great thing, in and of itself, especially with the gremolata and a proper Risotto Milanese. But Schweinshaxen... just something special about a big old piece of meat with the skin and all roasted to awesomeness.