Oktoberfest Pork Shank

1. 1

   Boil hind pork shank in a pot of water with caraway seeds, garlic, salt and pepper, covered for one hour.

2. 2

   Use just enough water to submerge the shank in the pot you are using, and season water sufficiently so you don't need to season the meat again after cooking.

3. 3

   Keep this water for stock.

4. 4

   After one hour, let shank cool down to room temperature.

5. 5

   Cut skin horizontally, approximately 1/2 inch apart, and roast at 375 degrees for 90 minutes.

6. 6

   Use some of the stock in the bottom of the pan.

7. 7

   You can baste, but not too much to detract from the crispiness of skin in next step.

8. 8

   Raise temperature to 425 degrees and crisp skin approximately 20 minutes.

9. 9

   Serve traditionally on a wooden platter, warm (not hot), with kraut salad, country bread, pickles, horseradish and Bavarian mustard.

* Per serving · 4 servings · Values may vary.

No additional tips available.