Published on September 24th, 2013 | by Joe Lawler
A stick-to-your-bones meal
When you think German food, sausages, chocolate and big chunks of animal often come to mind. SchweinsHaxe is the latter. If the “schwein” isn’t enough of a hint, it’s a large, seasoned bone-in pork shank.
The shank is slow roasted, then fried. The result is a crispy on the outside, tender in the middle piece of meat full of all the flavor cooking on the bone provides. It’s served with a sweet barbecue sauce that mixes well with the savoriness of the meat.
It’s an impressively manly looking meal, which is served with a knife and fork for consumption, but the bone sticking out of the meat makes for a convenient handle.
“It’s got a very striking visual appearance,” manager Collin O’Brien, 30, said. “I don’t know if ‘prehistoric-looking’ is the right term, but I think that’s part of the appeal.”
If that’s not German enough, it’s served on a bed of sauerkraut, with a side of German potato salad (with bacon mixed in) and two whole fried potatoes. Wash it down with a liter of beer (or boot if you’re feeling ambitious) and you’ll have a full gut
“I like to use the term ‘epic’ to describe it,” server Anne Howard, 25, said. “When I bring it out to the table, people usually agree.”
Find it: Hessen Haus, 101 Fourth St.
Info: 515-288-2520; hessenhaus.com