Schweinshaxe: Crispy Pork Shanks

Schweinshaxe: A Bavarian Classic You Can Make At Home

When Brauhaus Schmitz first opened and we wanted to put Schweinshaxe, or roasted pork shanks, on the menu I wasn’t entirely sure how it would be received. In Germany, and especially in Bavaria, this dish is a beloved classic—a hearty, satisfying meal that showcases the rich flavors of slow-roasted pork. But in Philadelphia, where culinary trends come and go and where diners have a seemingly endless array of choices, I wasn’t sure if a dish as traditionally German and unknown to Americans with limited knowledge of German food as Schweinshaxe would resonate with our guests. However, what I quickly discovered was that the appeal of Schweinshaxe transcends borders. It didn’t take long for this dish to become one of the most popular items on our menu, drawing in regulars and newcomers alike who were eager to experience a true taste of Bavaria.

The Allure of Schweinshaxe

There’s something undeniably captivating about Schweinshaxe. Perhaps it’s the sheer size of the dish—a massive, bone-in pork shank, roasted to perfection and served with crispy skin that shatters with each bite, revealing tender, flavorful meat underneath. Or maybe it’s the simplicity of the preparation, which allows the quality of the ingredients and the skill of the cook to shine through. Whatever the reason, Schweinshaxe quickly became a symbol of what we were trying to achieve at Brauhaus Schmitz: authentic, unpretentious German cuisine that connects with people on a deeply satisfying level.

In Germany, Schweinshaxe is more than just a meal; it’s an experience. It’s the kind of dish you linger over, savoring each bite and enjoying the camaraderie of friends and family around the table. At Brauhaus Schmitz, we wanted to bring that same sense of tradition and togetherness to our guests, and Schweinshaxe was the perfect vehicle for that. The dish became a centerpiece of our menu, not just because of its popularity, but because it encapsulated everything we wanted Brauhaus Schmitz to be: a place where people could come together to enjoy great food, great beer, and great company.

Crafting the Perfect Schweinshaxe

Making a great Schweinshaxe is as much about the process as it is about the ingredients. It’s a dish that requires patience and attention to detail, but when done right, the results are nothing short of spectacular. Over the years, I’ve refined my recipe for Schweinshaxe, focusing on the techniques and ingredients that deliver the best flavor and texture.

It all starts with the pork knuckle. At Brauhaus Schmitz, we sourced the highest quality pork knuckles we could find, ensuring that they were the right size and had the perfect ratio of meat to fat. The knuckles are then seasoned generously with salt, to aid in crisping the skin and to enhance the natural flavors of the pork.

The next step is the roasting process, which is where the magic really happens. The knuckles are slow-roasted at a low temperature to render out the fat and develop a deep, rich flavor. This slow roasting also helps to tenderize the meat, making it incredibly juicy and succulent. As the pork roasts, the skin starts to crisp up, turning a beautiful golden brown and becoming irresistibly crunchy.

One of the keys to achieving that perfect crispy skin is to increase the oven temperature towards the end of the roasting process. This final blast of high heat crisps the skin to perfection, creating that signature crackling that is so essential to a great Schweinshaxe. It’s a technique that requires careful monitoring, as you want the skin to be crisp but not burnt. When done right, the skin should have a satisfying crunch while the meat remains tender and moist. Here we serve it with a dark beer sauce but it is definitely not necessary. In fact, most of the times we didn’t serve it with any sauce – just crispy salty skin, and meltingly tender pork. It’s simply that good!

Ingredients:

• Skin-on raw pork shanks: 4 each
• Kosher salt: 1/2 cup (I know it seems like a lot, but trust me, you need it)
• Dark beer: 500 ml
• Chicken stock: 1 l
• Large onion: 1, peeled and sliced
• Garlic cloves: 4 each
• Bay leaves: 2 each
• Caraway seeds: 1 tbsp
• Corn starch: 2 tbsp
• Water: 3 tbsp

Instructions:

• 1. Preheat your oven to 325°F (165°C).
• 2. In a small bowl, add the salt. Rub the salt all over the pork shanks, making sure to get into all the crevices.
• 3. In a large roasting pan, place the beer, chicken stock, onions, onions, garlic, bay leaves, and caraway seeds. Place the salt crusted pork shanks in the roasting pan standing up right. They need to have a little space so don’t overcrowd the pan. Cover tightly with aluminum foil.
• 4. Place the roasting pan in the preheated oven and cook for 2 to 2.5 hours. Remove from the oven and remove the foil. Now you want to check to see if the skin is soft and the meat is tender. Using a small paring knife, insert the knife through the skin and into the meat. The knife should insert easily into the center of the shank. It should feel like the meat will fall off the bone. If it is not, cover the pan with aluminum foil and place back in the oven for another 30-45 minutes.
• 5. When the shanks and skin are tender, remove the aluminum foil. Increase the oven temperature to 425 F (220C) and place the roasting pan back in the oven.
• While the oven is preheating, remove the shanks and place on a plate temporarily. Using a strainer set over a medium sized pot, strain the liquid into the pot reserving the liquid. Use a rubber spatula and push a little on the solids in the strainer. You don’t need to push too hard. You only want a little of the solids in the pot.
• 6. Once the oven reaches 425 F, place the shanks back in the roasting pan and place in the oven uncovered. Continue roasting for about 25-30 minutes, or until the skin is crispy and golden brown. Keep a close eye on them to ensure the skin doesn’t burn.
• 7. Bring the liquid up to a simmer. Mix the cornstarch and water together until combined and smooth and slowly pour into the sauce until it’s thickened. You might not need all of it. Continue to simmer for about 15 minutes. Taste and adjust seasoning if necessary.
• 8. Once the skin is crispy remove from the oven. Plate the shanks and serve with the Dark Beer Sauce.

Serving Schweinshaxe at Brauhaus Schmitz

At Brauhaus Schmitz, we served Schweinshaxe with traditional accompaniments that highlighted the rich, savory flavors of the pork. One of my favorite pairings was with a side of Sauerkraut, which provided a tangy contrast to the richness of the meat. The acidity of the Sauerkraut helped to cut through the fat, creating a balanced dish that was both hearty and satisfying.

Another classic accompaniment was Kartoffelknödel, or potato dumplings. These soft, pillowy dumplings were the perfect vehicle for soaking up the flavorful juices from the Schweinshaxe, adding a comforting, starchy element to the dish. We also served the Schweinshaxe with a rich gravy made from the drippings, which added another layer of depth and flavor.

Of course, no meal at Brauhaus Schmitz would be complete without a good German beer. A cold, crisp lager or a malty dunkel was the perfect match for the hearty, robust flavors of Schweinshaxe. The combination of the beer and the pork was a match made in culinary heaven, and it was a pairing that our guests came back for time and time again.

A Restaurant Favorite

It didn’t take long for Schweinshaxe to become a favorite at Brauhaus Schmitz. I remember the first time we served it, the reaction from our guests was incredible. People were blown away by the size of the dish, the crispy skin, and the tender, flavorful meat. It was clear that Schweinshaxe was more than just a dish; it was an experience.

As word spread, Schweinshaxe quickly became one of our most popular items. It wasn’t uncommon for guests to come in specifically for the Schweinshaxe, and it became a dish that people would recommend to their friends and family. Seeing the joy that Schweinshaxe brought to our guests was one of the most rewarding aspects of my time at Brauhaus Schmitz.