Beer-Braised Pork Shank

Beer-braised pork shank is a rich and hearty dish, typical of German cuisine but also well-rooted in some Italian regions. The preparation usually involves pork shank that is marinated and then slowly cooked in beer. Here’s how to make this dish.

Ingredients

• 2 pork shanks (about 1 kg each)
• Salt and pepper to taste
• Extra virgin olive oil
• 2 large onions
• 2 carrots
• 2 celery stalks
• 2 bay leaves
• 500 ml dark beer
• Water, as needed
• 1 tablespoon tomato paste (optional to enrich the flavor)
• A few black peppercorns and juniper berries (optional for a more intense aroma)

Preparation

1. Preheat the oven to 160 °C.
2. Season the pork shanks with salt and pepper and massage them with a little extra virgin olive oil.
3. In a large oven-safe casserole, sauté the chopped onions, carrots, and celery cut into pieces with a drizzle of extra virgin olive oil until softened.
4. Add the shanks to the casserole and sear on all sides to seal in the juices.
5. Add the bay leaves, peppercorns, juniper berries, and tomato paste, if using.
6. Pour in the beer until it almost completely covers the shanks. If necessary, add a little water to reach the desired level.
7. Bring the casserole to a boil, cover with a lid or foil, then place in the oven.
8. Cook the shanks for about 3 hours, checking occasionally and basting the meat with the cooking liquid. If the liquid reduces too much, add more broth or water.
9. Once the meat is tender and easily pulls away from the bone, remove the casserole from the oven.
10. Serve the shanks with their cooking liquid after straining and reducing it slightly over high heat, if you prefer a thicker, more concentrated sauce.

Fun Facts

Beer-braised pork shank is a perfect dish for cold days. Traditionally in Germany it is served with mashed potatoes or sauerkraut. If you want to add an Italian touch, you could serve it with soft polenta or a portion of red turnip sautéed in a pan with a little garlic and rosemary.