Hi Shaen:-) This recipe was previously posted by Julie,C.S.Africa. I have not tried it. I gather that smoked eisbein is a smoked ham hock or similar to a smoked ham hock. If this is the case, there are several recipes here that include smoked ham hocks. If you type "smoked ham hock" in the "Find" box, you should find them.

SMOKED EISBEIN

1 smoked pork knuckle per person (it will seem like a lot, but remember a lot of it is fat and bone, and once this has been trimmed off, the meat portion is not too daunting and, besides, all the leftovers make great rich and fatty stock for pea soup!)
a couple of pints of beer
a few bay leaves
1 tablespoon of mustard (ready-mixed English works best)
1 teaspoon of black peppercorns
1/3 cup brown sugar
1 large onion, peeled and quartered
4 cloves

Place the eisbein in a large saucepan, add all the ingredients and enough beer to cover. Bring to the boil and then reduce heat to a simmer. Depending on the size of the smoked pork knuckles, this will take anything from 60 to 90 minutes. Test the meat. It should be very tender.

Serve with the thick brown skin on and leave it up to your guests to carve their own portions. Serve with wedges of lemon.

The words "fat", "cholesterol", "diet" or "gout" are not allowed to be mentioned when this dish is served.