We use cookies to ensure that we give you the best experience on our website. For details please review the terms of the  Privacy Policy.

Skip to Main Content

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.

6

Activating this element will cause content on the page to be updated.

:

main

  • 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!