When stationed in Germany for a bit, there was a restaurant where they made single serving roasted pork shanks served over a bed of mashed potatoes and sauerkraut.
The chef showed me how she did it, but I don't remember all of it so I'm looking for help.
I know the pork shanks were small and not the whole shank...They were put in a pot to melt in the oven for a couple of hours and then a liquid was added, and another couple of hours of slow roasting in the oven...I'm pretty sure the liquid was apple juice based and they used it to deglaze the pot and used it as a topping for the pork/potatoes/sauerkraut.
I had that in several towns in Germany, but Idar-Oberstein had the best.
I've looked everywhere on the internet, but can't find this dish and can't remember the name of it.
Any clues?
The chef showed me how she did it, but I don't remember all of it so I'm looking for help.
I know the pork shanks were small and not the whole shank...They were put in a pot to melt in the oven for a couple of hours and then a liquid was added, and another couple of hours of slow roasting in the oven...I'm pretty sure the liquid was apple juice based and they used it to deglaze the pot and used it as a topping for the pork/potatoes/sauerkraut.
I had that in several towns in Germany, but Idar-Oberstein had the best.
I've looked everywhere on the internet, but can't find this dish and can't remember the name of it.
Any clues?