Step

• Step 1

  In a small bowl, thoroughly combine the butter and flour and set aside.

  Ingredients

  • 2 Tablespoon butter

  • 2 Tablespoon flour

• Step 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.

  Ingredients

  • 6  Pork Shanks, rind removed

  • As Needed salt

  • As Needed black pepper

• Step 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.

  Ingredients

  • 2 Tablespoon olive oil

• Step 4

  Add the carrots, onion, mushrooms, and garlic to the Dutch oven and saute for 5 to 8 minutes.

  Ingredients

  • 2 Large Carrots, peeled, trimmed, and diced

  • 1 Medium onion, diced

  • 1 Cup Mushrooms, dried

  • 3 Clove garlic, minced

• Step 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.

  Ingredients

  • 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

• Step 6

  Return the pork shanks to the pan and spoon the sauce over them. Cover with the lid.

• Step 7

  When ready to cook, set the Traeger to 300℉ and preheat, lid closed for 15 minutes.

  00:15

  30 ˚F / -1 ˚C

• Step 8

  Transfer the Dutch oven with the pork shanks to the grill grate. Cook for 3 hours, or until the pork shanks are tender.

  03:00

  300 ˚F / 149 ˚C

• Step 9

  Add the flour/butter mixture the last 30 minutes to thicken the gravy.

• Step 10

  Remove the bay leaves and thyme sprigs from the pot. Transfer the pork shanks to a platter or plates.

• Step 11

  Ladle the gravy over the meat, then sprinkle with the parsley. Remove the strings before eating. Enjoy!