2 cured and smoked shanks of Dargle Valley Eisbein
1 onion quartered
1 carrot roughly chopped
1 bay leaf
How to cook an eisbein
Place the pork shanks into a large pot, add all the rest of the ingredients and put in enough water to cover the pork shanks. Bring it to the boil and then reduce heat and allow it to simmer for about 1 and a half hours.
The meat will be tender and the skins soft. Remove them from the pot and pat dry with a cloth, score the skin diagonally with a sharp knife and salt the skin well.
Place under a hot grill allowing the skin to crisp up. Keep an eye on them and turn to crisp the entire outside.
Best served with boiled potatoes tossed in butter and parsley with sauerkraut, mustard and apple puree.