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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.
2 Tablespoon butter
2 Tablespoon flour
6 Pork Shanks, rind removed
salt
black pepper
2 Tablespoon olive oil
2 Large Carrots, peeled, trimmed, and diced
1 Medium onion, diced
1 Cup Mushrooms, dried
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
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, trimmed, and diced
1 Medium onion, diced
1 Cup Mushrooms, dried
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
30 ˚F
300 ˚F