By Traeger Kitchen
Pork shank may be tricky to find but head to a true butcher shop and you'll think you're in hog heaven. Mix dark beer with the braising liquid to add a rich, stout flavor.
Prep Time
Cook Time
Pellets
6
Activating this element will cause content on the page to be updated.2 Tablespoon | butter |
2 Tablespoon | flour |
6 | Pork Shanks, rind removed |
As Needed | Salt |
As Needed | Black pepper |
2 Tablespoon | Olive oil |
2 Large | carrots, peeled and diced into 1/2 inch pieces |
1 Medium | onion, diced |
1 Cup | assorted mushrooms, such as shiitake, cremini, or king trumpet, washed, stems trimmed and sliced |
3 Clove | garlic, minced |
2 Bottle | 12 oz Dark Beer, porter |
2 Cup | beef broth |
1 Tablespoon | Worcestershire sauce |
1 Tablespoon | tomato paste |
2 Teaspoon | chili powder |
2 Teaspoon | Coffee, instant |
2 | dried bay leaves |
2 | thyme sprigs |
1
In a small bowl, thoroughly combine the butter and flour and set aside.
2 Tablespoon butter
2 Tablespoon flour
2
Encircle each pork shank with butcher's string and tie a tight knot to hold the meat together as it braises. Season generously with salt and pepper.
6 Pork Shanks, rind removed
As Needed Salt
As Needed Black pepper
3
Heat a Dutch oven over medium-high heat on the stove-top. Add the oil and heat until shimmering. Brown the pork shanks on both sides, working in two batches. With tongs, transfer the shanks to a plate.
2 Tablespoon Olive oil
4
Add the carrots, onion, mushrooms, and garlic to the Dutch oven and saute for 5 to 8 minutes.
2 Large carrots, peeled and diced into 1/2 inch pieces
1 Medium onion, diced
1 Cup assorted mushrooms, such as shiitake, cremini, or king trumpet, washed, stems trimmed and sliced
3 Clove garlic, minced
5
Add the beer, beef broth, and Worcestershire sauce and bring to a boil over high heat. Reduce the heat, and simmer until the liquid is reduced by one-third. Stir in the tomato paste, and add the chili powder, coffee, bay leaves, and thyme.
2 Bottle 12 oz Dark Beer, porter
2 Cup beef broth
1 Tablespoon Worcestershire sauce
1 Tablespoon tomato paste
2 Teaspoon chili powder
2 Teaspoon Coffee, instant
2 dried bay leaves
2 thyme sprigs
6
Return the pork shanks to the pan and spoon the sauce over them. Cover with the lid.
7
When ready to cook, set the Traeger to 300℉ and preheat, lid closed for 15 minutes.
30 ˚F / -1 ˚C
8
Transfer the Dutch oven with the pork shanks to the grill grate. Cook for 3 hours, or until the pork shanks are tender.
300 ˚F / 149 ˚C
9
Add the flour/butter mixture the last 30 minutes to thicken the gravy.
10
Remove the bay leaves and thyme sprigs from the pot. Transfer the pork shanks to a platter or plates.
11
Ladle the gravy over the meat, then sprinkle with the parsley. Remove the strings before eating. Enjoy!