Grilled Eisbein Pork Shanks Recipe

Pork shanks: These are the lower part of the pig's leg and are known for their rich, flavorful meat.

Olive oil: Used to coat the shanks and help the seasoning stick.

Salt: Enhances the natural flavors of the meat.

Black pepper: Adds a mild heat and depth of flavor.

Garlic: Provides a robust, aromatic flavor when minced and used in the basting.

Rosemary: Fresh rosemary adds a fragrant, earthy note to the dish.

To achieve perfectly crispy skin on your pork shanks, make sure to pat them dry with a paper towel before applying the olive oil. This helps remove excess moisture, allowing the seasoning to adhere better and the skin to crisp up more effectively on the grill.

• pork shanks - Substitute with lamb shanks: Lamb shanks have a similar texture and flavor profile when slow-cooked, making them a suitable alternative.

• pork shanks - Substitute with beef shanks: Beef shanks are also rich in connective tissue and will become tender and flavorful when cooked similarly.

• olive oil - Substitute with canola oil: Canola oil has a neutral flavor and a high smoke point, making it a good alternative for grilling.

• olive oil - Substitute with grapeseed oil: Grapeseed oil is another neutral oil with a high smoke point, suitable for grilling and roasting.

• salt - Substitute with kosher salt: Kosher salt has larger grains and a cleaner taste, which can enhance the flavor of the dish.

• salt - Substitute with sea salt: Sea salt can provide a slightly different mineral flavor and texture, adding a unique touch to the dish.

• black pepper - Substitute with white pepper: White pepper has a milder flavor and can be used if you prefer a less pungent taste.

• black pepper - Substitute with cayenne pepper: Cayenne pepper will add a bit of heat and spice, offering a different flavor profile.

• garlic - Substitute with shallots: Shallots provide a milder, sweeter flavor that can complement the other ingredients well.

• garlic - Substitute with garlic powder: Garlic powder can be used if fresh garlic is not available, though it will have a slightly different texture and intensity.

• rosemary - Substitute with thyme: Thyme has a similar earthy flavor and can be used in the same quantity as rosemary.

• rosemary - Substitute with sage: Sage offers a robust, slightly peppery flavor that can complement the dish similarly to rosemary.

• Allow the pork shanks to cool completely before storing. This helps to prevent condensation, which can lead to sogginess and spoilage.
• Wrap each pork shank individually in aluminum foil or plastic wrap to maintain their moisture and flavor.
• Place the wrapped pork shanks in an airtight container or a heavy-duty freezer bag to protect them from freezer burn.
• Label the container or bag with the date and contents to keep track of their freshness.
• Store the pork shanks in the refrigerator if you plan to consume them within 3-4 days. For longer storage, place them in the freezer where they can last up to 3 months.
• To reheat, thaw frozen pork shanks in the refrigerator overnight. Preheat your oven to 350°F (175°C), place the pork shanks on a baking sheet, and cover them with foil. Heat for about 20-30 minutes or until warmed through.
• For a crispy skin, uncover the pork shanks during the last 10 minutes of reheating and broil on high, keeping a close eye to prevent burning.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the pork shanks in an oven-safe dish and cover with aluminum foil to retain moisture.
  3. Heat for about 20-25 minutes or until the internal temperature reaches 165°F (74°C).
  4. For a crispy skin, remove the foil during the last 5 minutes of reheating.

• Stovetop Method:

  1. Heat a skillet over medium heat and add a small amount of olive oil.
  2. Place the pork shanks in the skillet and cover with a lid.
  3. Cook for about 10-15 minutes, turning occasionally, until heated through and the skin is crispy.

• Microwave Method:

  1. Place the pork shanks in a microwave-safe dish and cover with a microwave-safe lid or plastic wrap.
  2. Heat on medium power for 3-4 minutes, then check the temperature.
  3. Continue heating in 1-minute intervals until the internal temperature reaches 165°F (74°C).

• Grill Method:

  1. Preheat your grill to medium heat.
  2. Wrap the pork shanks in aluminum foil to prevent drying out.
  3. Grill for about 10-15 minutes, turning occasionally, until heated through.

• Sous Vide Method:

  1. Preheat your sous vide water bath to 140°F (60°C).
  2. Place the pork shanks in a vacuum-sealed bag or a resealable bag using the water displacement method.
  3. Submerge in the water bath and heat for about 1 hour.
  4. For a crispy skin, finish by searing in a hot skillet or under a broiler for a few minutes.

• Grill: A cooking device that uses direct heat for cooking food, perfect for achieving a crispy exterior on the pork shanks.

• Tongs: Essential for turning the pork shanks on the grill without piercing the meat, helping to retain juices.

• Basting brush: Used to apply the minced garlic and rosemary mixture onto the pork shanks during the last 30 minutes of grilling.

• Meat thermometer: Helps ensure the pork shanks are cooked to the proper internal temperature, ensuring they are tender and safe to eat.

• Cutting board: Provides a stable surface for rubbing the pork shanks with olive oil, salt, and black pepper.

• Knife: Used for mincing the garlic and chopping the rosemary.

• Mixing bowl: Useful for combining the minced garlic and chopped rosemary before basting.

• Aluminum foil: Can be used to tent the pork shanks after grilling, allowing them to rest and retain moisture.

• Timer: Helps keep track of the grilling and basting times to ensure the pork shanks are cooked perfectly.

• Serving platter: A large dish for presenting the grilled pork shanks once they have rested.

Marinate in advance: Prepare the pork shanks with olive oil, salt, and black pepper the night before to save time on the day of grilling.

Use a meat thermometer: This ensures the pork shanks are cooked to perfection without constantly checking, saving you time.

Pre-mince garlic: Mince the garlic and chop the rosemary ahead of time to streamline the basting process.

Indirect grilling: Use indirect heat to cook the pork shanks evenly, reducing the need for frequent turning.

Resting time: Let the pork shanks rest for 10 minutes to retain juices, making the meat more flavorful without extra effort.