If you ever wanted to re-create this typical Oktoberfest dish at home try this easy way to cook crispy eisbein. It removes some of the fat, cooks it through and you have control over the crackling.
2 cured and smoked shanks of pork
1 medium onion, sliced
1 carrot, cut into chunks
1 bouquet garni
enough water to cover
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 1 to 1½ 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 and strong mustard
Also put some apple puree on the table.