Beer Pork Shank

Beer pork shank is a rich and hearty dish, typical of German cuisine but also well-established in some Italian regions. It’s usually prepared with pork shank that is marinated and then slow-cooked in beer. Here is 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 of dark beer
• Water, as needed
• 1 tablespoon of tomato paste (optional to enrich the flavor)
• Some 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 bit of extra virgin olive oil.
3. In a large ovenproof casserole pan, sauté chopped onions, cut carrots and celery with a drizzle of olive oil until they have softened.
4. Add the shanks to the casserole and brown on all sides to seal the juices inside the meat.
5. Add the bay leaves, peppercorns, juniper berries, and tomato paste if using.
6. Pour beer into the casserole until it almost completely covers the shanks. If needed, add some water until the desired level is reached.
7. Bring the casserole to a boil, cover it with a lid or aluminum foil, and then place it in the oven.
8. Let the shanks cook for about 3 hours, checking occasionally and basting the meat with the cooking juices. If the liquid reduces too much, add more broth or water.
9. Once the meat is tender and easily comes off the bone, remove the casserole from the oven.
10. You can serve the shanks with their cooking base after straining and reducing it a bit on high heat, if you wish for a thicker and more concentrated sauce.

Curiosity

Beer pork shank is a dish that is perfectly suited for cold days. Traditionally, in Germany it is accompanied by mashed potatoes or sauerkraut. If you want to add an Italian touch, you could serve it with soft polenta or a portion of sautéed beetroot in a pan with a little garlic and rosemary.