Beer-Braised Shank

Name: Beer-Braised Shank
Prep time: 30 min
Cook time: 210 min
Total time: 240 min
Yield: 3
Ingredients: Pork knuckle (3 pieces) 2.8 lbs; Yellow onions 0.67 lb; Meat broth 1.67 cups; Blond beer 4 ¼ cups; Bay leaves 1 leaf; Rosemary 1 sprig; Butter 3 tbsp; Extra virgin olive oil to taste; Fine salt to taste; Black pepper to taste

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643

Calories per serving

Energy Kcal 643
Carbohydrates g 6.3
of which sugars g 6.3
Protein g 70.9
Fats g 27.5
of which saturated fat g 11.22
Fiber g 1.4
Cholesterol mg 346
Sodium mg 1115

Difficulty: Easy
Prep time: 30 min
Cook time: 3 h 30 min
Serving: 3
Cost: Average

PRESENTATION

Pork shank with beer is a big favorite at dinner tables across Northern and Central Italy, especially when folks are looking for something hearty that, you know, brings everyone together. This pork shank recipe really nails that tender-inside, crispy outside thing. Honestly, it is all about the long, slow cooking process. Plus, as it bakes, the beer-braised pork shank soaks up all those aromatic flavors from the beer—it's a chef’s secret touch.

In regions like Lombardy and Emilia-Romagna, you see this dish everywhere. It's like rustic, yet kinda fancy. The simple, strong flavors just work. The beer adds this gentle, almost sweet taste, pairing perfectly with the richness of the pork—comfort food at its finest.

And listen, gatherings get memorable when you bring out a big pan of pork shank with beer. Often, it’s served with roasted potatoes that soak up the moist and flavorful juices. Italian homes are known for this dish, filling kitchens with those warm, inviting aromas. Something really really good is coming your way.

The pork shank cooking method is, for real, the best of both worlds. Inside? Tender and melt-in-your-mouth. Outside? Just the right kind of crispy. People love how the beer—which is great, not only marinates the meat but gives it a tangy depth you won't find in other slow-roasted dishes.

Across Northern and Central Italy, this method's super popular. It's like turning a regular evening into something special. Whether you're planning a family meal or a chill get-together with friends, this beer-braised pork always draws people in. I mean, everyone's reaching for seconds. It’s a true sign of the comforting and communal spirit of Italian cuisine, celebrated for its ability to turn simple ingredients into memorable experiences.

How to prepare Beer-Braised Shank

To prepare the beer-braised shank, start by cleaning the onions 1, slicing them not too thinly 2, and placing them in a wide, deep pan with a base of oil 3.

Sauté over medium-low heat, seasoning with rosemary and bay leaf 4. Meanwhile, salt 5 and pepper the pork shanks 6.

Pour a little oil into a steel pan 7 and sear the shanks over medium-high heat, first on one side 8 and then on the other 9: remember that when turning the meat, it is always best to use tongs or wooden spoons.

Adjust the seasoning of the onions 10 and at this point transfer the sealed shanks 11. In the pan where you seared the meat, remove the excess fat and deglaze the base with the beer 12.

Scrape the base well with a wooden spoon 13 and let it boil for about 5 minutes so that it thickens a little 14. Transfer the liquid to the pan with the shanks 15.

Also pour in the hot Beef Broth 16 and cover with the lid 17, letting it cook on low heat for about 3 and a half hours 18: the time may vary depending on the size of the shanks.

Once the cooking time is complete, place the meat in a container and cover with plastic wrap to prevent it from drying out 19. Remove the bay leaf and rosemary from the cooking base 20 and blend the sauce with the help of an immersion blender 21.

While doing this, also add the cold butter in pieces, so it does not separate from the sauce 22, and let it incorporate. Adjust the salt if necessary 23 and reunite with the meat. Here's how to make the beer-braised shank, enjoy it hot 34.

Storage

You can store the beer-braised shank in the refrigerator for up to 3 days; make sure to keep it well-covered to prevent it from turning dark.

Tip

To cook the beer-braised shank, we used a lager which is the most pleasant to the palate, but you can get creative by using, for example, a stout that will give a toasted and smoky note or an IPA that will instead provide a pronounced acidity.

For the translation of some texts, artificial intelligence tools may have been used.

Beer-Braised Shank

PRESENTATION

How to prepare Beer-Braised Shank

Storage

Tip

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