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Beer Braised Pork Shank

20

3

Oak

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.

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  • 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

  • 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, trimmed, and diced

    • 1 Medium onion, diced

    • 1 Cup Mushrooms, dried

    • 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

  • 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

  • 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!