Beer-Braised Pork Shank Recipe
This succulent Beer-Braised Pork Shank is the ultimate comfort dish, offering tender meat infused with aromatic herbs and the richness of golden beer. Whether it’s a special family dinner or an indulgent weekend treat, this dish will elevate your dining experience.
Category
Main Course
Serves
3 People
Ingredients
| Ingredient | Quantity |
|---|---|
| Pork shank | 1.25 kg |
| Golden onions (sliced) | 300 g |
| Beef broth | 400 g |
| Pale beer | 1 liter |
| Bay leaf | 1 leaf |
| Fresh rosemary | 1 sprig |
| Butter | 40 g |
| Extra virgin olive oil | As needed |
| Fine salt | To taste |
| Black pepper | To taste |
Nutritional Information (Per Serving)
| Nutrient | Value |
|---|---|
| Calories | ~650 kcal |
| Protein | ~42 g |
| Fat | ~38 g |
| Carbohydrates | ~12 g |
| Fiber | ~2 g |
| Sodium | ~980 mg |
Instructions
| Step | Details |
|---|---|
| 1. Prepare the onions | Begin by peeling the golden onions. Slice them into rings, but don’t make them too thin to maintain their structure during cooking. |
| 2. Sauté the onions | Heat a drizzle of extra virgin olive oil in a large pan over medium-low heat. Add the sliced onions and sauté gently until softened. Add the bay leaf and rosemary sprig for a burst of aroma. Season with a pinch of salt. |
| 3. Season the pork shanks | While the onions are cooking, season the pork shanks generously with fine salt and freshly ground black pepper. |
| 4. Sear the shanks | In a sturdy stainless-steel skillet, heat a bit of olive oil over medium-high heat. Sear the pork shanks on all sides until golden brown. This locks in the juices and creates a flavorful crust. |
| 5. Deglaze with beer | Remove any excess fat from the skillet where the shanks were seared. Pour in the pale beer to deglaze the pan. Use a wooden spoon to scrape up all the browned bits from the bottom—this is where the magic lies! |
| 6. Combine flavors | Transfer the deglazed beer mixture into the pot with the onions. Add the beef broth and stir gently. Place the seared pork shanks into this liquid to braise. |
| 7. Cook slowly | Cover the pot and cook on low heat for 1.5–2 hours. Check occasionally, ensuring the shanks remain partially submerged. Adjust liquid levels if needed, adding more beer or broth. |
| 8. Finish the sauce | Once the pork is tender, remove the shanks and place them on a serving plate. Cover them with foil to keep warm and moist. Remove the bay leaf and rosemary sprig from the cooking liquid. Add the cold butter in small pieces to the sauce, stirring constantly to emulsify it into a velvety finish. |
| 9. Serve and enjoy | Pour the luxurious sauce over the pork shanks and serve immediately. Pair with mashed potatoes, crusty bread, or roasted vegetables for a complete meal. |
Pro Tips
- Choice of Beer: Opt for a pale or golden beer for a balanced flavor. Avoid beers that are too bitter, such as IPAs.
- Enhanced Flavor: Marinate the pork shanks overnight with garlic, rosemary, and olive oil for extra depth.
- Leftover Ideas: Shred any leftover meat for sandwiches or tacos, and use the sauce as a dip or gravy.
Enjoy this rich and hearty recipe from Love With Recipes, where culinary passions meet perfection!
