Sticky honey-smoked eisbein

Serves 4-6 | preparation | 15 min cooking | about 2 hr

Ingredients

2 large or 4 small smoked Eisbeins (pork shanks)

2 onions,

quartered

2 carrots, cut into pieces

4 bay leaves

6 black

peppercorns

60ml (¼c) honey

Mashed potatoes

6 potatoes, peeled and cooked

50g butter

30ml (2T) milk

15ml (1T) wholegrain

mustard

2,5ml (½t) Dijon

mustard

salt

To serve

honey to drizzle

Method

  • Preheat the oven to 200°C. Put a wire rack on a baking sheet and grease with nonstick spray.
  • Put the pork, onions, carrots, bay leaves and peppercorns in a large pressure cooker.
  • Add enough water to cover, close the lid firmly and boil for an hour or until tender (the meat should nearly fall off the bone).
  • Transfer the pork from the pressure cooker to the prepared wire rack.
  • Lightly pat the meat dry with paper towels.
  • Drizzle half the honey over the meat and roast for 15 minutes.
  • Turnover, drizzle the rest of the honey over and roast for another 15 minutes.

Mashed potatoes

  • Mash the ingredients together until smooth.

To serve

  • Remove the meat from the bone and flake, or keep the shanks whole.
  • Drizzle more honey over and serve with the mash.

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