Roasted Schweinehaxe With Excellent Greek "Mythos" Beer!!

Gees! you guys must think that's all I eat. Well, almost!! The thing is my family likes it too!! Only this time we had it with bones, crackling and all....
I happen to stumble upon a recipe by Chef Uwe Rudnick from and would love to share it with you. Spring is almost here and we really should stop eating all this fat!! But here goes:

I used two metal skewers to hold each shank upright and away from each other for uniform roasting. You will therefore need: Serves 4-6 persons
-  Two shanks about 600 gr each.
-  1 can 500 ml Greek Mythos beer.
-  1 Tbsp. juniper berries.
-  1 Tbsp. dry sage.
-  2 tsp. salt ( 1 for each shank)
-  2 tsp. coarsely ground pepper (one for each shank).
-  4 medium potatoes cut small.
-  Preheat oven to 200 degrees C.
-  Place your shanks in a 30 x 40 cm roasting dish with the metal skewers to keep them away from each other for uniform roasting.
-  Pour the beer around and over the shanks.
-  Add salt,  pepper, sage and juniper berries.
Note: I made the mistake of putting 1 tsp. honey which caused the sauce and skin to darken in color.
-  Roast for 4 hours at 200 degrees C.
-  Check for liquids every hour. If you see liquids running low add some boiling water.
-  When 2 hours have gone by, add the potatoes.
-  When time is up remove the shanks, doctor the sauce by adding a roasting pork cube if you wish, thicken the sauce by boiling to half and/or adding some corn flour or just plain flour dissolved in some water.
-  Then cut into serving pieces and serve with the sauce, roasted potatoes, and a fresh green salad.
-  Beer is recommended with this meal.
Note: The original recipe calls for 180 degrees C served with bread and potato dumplings.


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