Restaurants›Kilkenny's Irish Pub›Schweinefleisch Schaft Und Kartoffel Knödel Recipe

Schweinefleisch Schaft Und Kartoffel Knödel Recipe

Inspired by Kilkenny's Irish Pub
Time3h 30m
Serves4

Beer-braised pork shank, slow-roasted to perfection, served with hearty potato dumplings in a savory broth.

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Ingredients

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Main Ingredients

Method

Cooking Instructions

1

Prepare the Pork Shank

Preheat the oven to 160°C (320°F). Pat the pork shank dry with paper towels. Season it generously with salt and black pepper.

2

Sear the Meat

In a large Dutch oven or oven-safe pot, heat a tablespoon of oil over medium-high heat. Add the seasoned pork shank and sear it on all sides until golden brown. Remove from pot and set aside.

3

Sauté the Vegetables

In the same pot, add chopped onion, minced garlic, diced carrots, and diced celery. Sauté for about 5-7 minutes until the vegetables are softened.

4

Deglaze the Pot

Pour in the beer and scrape up any browned bits from the bottom of the pot. Allow it to simmer for a couple of minutes.

5

Add Broth and Herbs

Stir in the chicken broth, bay leaves, and return the pork shank to the pot. The liquid should cover about half of the meat.

6

Slow Roast

Cover the pot with a lid and transfer it to the preheated oven. Roast for about 2.5 to 3 hours, or until the meat is tender and easily pulls away from the bone.

7

Prepare the Potato Dumplings

While the pork is roasting, peel and boil 1 kg of potatoes until fork-tender. Drain and allow to cool slightly before mashing them.

8

Make Dumpling Dough

Combine the mashed potatoes with 200g of flour, 2 eggs, and a pinch of salt. Form into small balls.

9

Cook the Dumplings

Bring a large pot of salted water to a boil. Gently drop the dumplings into the boiling water. Once they float to the surface, cook for an additional 5 minutes.

10

Serve

Remove the pork shank from the oven and let it rest for a few minutes. Serve the pork shank with the potato dumplings and ladle some savory broth over the top.