Bavarian Beer Hall Pork Shanks

1. 1

   In a medium enameled cast-iron casserole, combine the apple cider with the brown sugar, salt, pickling spices and chiles; stir until the sugar and salt dissolve.

2. 2

   Add the pork shanks to the pot and rub in the marinade.

3. 3

   Cover and refrigerate overnight, but no more than 24 hours.

4. 4

   Preheat the oven to 250.

5. 5

   Remove the shanks from the brine and rinse well.

6. 6

   Clean and dry the casserole.

7. 7

   Melt the lard in the casserole over moderate heat until it reaches 250.

8. 8

   Arrange the shanks in the lard so they are completely submerged.

9. 9

   Nestle the garlic in the lard along with the thyme and rosemary.

10. 10

    Transfer the casserole to the oven and cook the shanks for 3 hours, or until the meat is very tender.

11. 11

    Remove from the oven and let the shanks cool in the lard for about 15 minutes.

12. 12

    Transfer the shanks to a rack set over a baking sheet.

13. 13

    Strain the lard through a fine sieve; clean and dry the casserole.

14. 14

    Return the lard to the casserole and heat it to 350.

15. 15

    Fry the pork shanks 2 at a time over high heat until very crisp, 5 to 7 minutes.

16. 16

    Transfer the shanks to paper towels to drain before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.