Giant Shank with Sauerkraut

5 from 10 votes
Prep Time 20 mins
Cook Time 2 hrs 30 mins
Total Time 2 hrs 50 mins
Course Dinner
Cuisine European
Servings 3 people
Calories 43 kcal


The knuckle

  • 1 large Pork knuckle
  • 1 large Chopped onion
  • 1 bunch Soup greens fresh
  • 2 piece Garlic cloves chopped
  • 1 tablespoon Herbs de Provence
  • Salt to taste
  • Black pepper from the mill to taste
  • 400 Milliliters Water


  • 500 g Sauerkraut drained fresh
  • 1 large Chopped onion
  • 1 teaspoon Caraway seed
  • 2 piece Cloves
  • 5 piece Juniper berries
  • 200 g Kassel cold cuts
  • 1 tablespoon Lard
  • 1 teaspoon Sugar


  • Rub the knuckle, it weighed 1,300 grams, all around with salt and pepper. Make a square cut into the rind beforehand. Place in a frying pan with a lid. Clean the vegetables from the soup greens and cut as desired. Spread all around with the garlic and herbs. Pour in water and put the lid on.
  • Let simmer in the oven for 2 hours. At 180 ° upper u. Bottom heat. Then remove the lid and leave to crust for another 30 minutes. Then take the knuckle out and beat the vegetables in the sauce with the whisk. If necessary, bind with a little cornstarch dissolved in water. Season well again.
  • For the sauerkraut, fry the chopped smoked pork and onion in lard. Add the sauerkraut and spices, mix everything and fry again. Pour 1 cup of water and bring to the boil once. With the lid closed, let it simmer on the stove for about 50 minutes on the lowest setting. Finally, add a little sugar to taste.
  • There was potatoes with everything. Good Appetite.


Serving: 100gCalories: 43kcalCarbohydrates: 2.9gProtein: 3.3gFat: 1.8g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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