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Beer-Braised Spiced Pork Shanks

🇫🇷 France

Servings: 2 Prep: 15 minutes Cook: 3 hours Total: 3 hours 15 minutes

Ingredients

  • 2 whole fresh pork shanks, bone-in and skin on
  • 1/2 tsp salt
  • 1 tbsp extra virgin olive oil
  • 1 tbsp unsalted butter
  • 1/3 lb shallots, peeled and thinly sliced
  • 1 garlic clove, minced
  • 1 lb carrots, peeled and roughly chopped
  • 8 cloves
  • 2 bay leaves
  • 1 tsp ground cinnamon
  • 1/2 tsp ground black pepper
  • 3 sprigs thyme
  • 3 cups amber beer
  • 1 cup beef stock, low sodium

Steps

  1. One hour before cooking, remove pork shanks from the fridge, season with salt all over, and let rest to near room temperature.
  2. Preheat oven to 320°F (160°C) with a rack in the lower middle.
  3. Heat olive oil and butter in a large Dutch oven over medium-high heat until shimmering.
  4. Add pork shanks and cook, rotating every 2-3 minutes, until golden all over, about 10 minutes. Transfer shanks to a plate, keeping drippings in the pot.
  5. Reduce heat to medium and add shallots, garlic, and carrots. Cook 7-8 minutes until glistening and fragrant.
  6. Return pork shanks to the pot over the vegetables. Add cloves, bay leaves, cinnamon, black pepper, and thyme.
  7. Pour in beer and beef stock. Bring to a simmer, cover, and place in the preheated oven.
  8. Braise for 3 hours, turning the shanks after 1 hour 30 minutes.
  9. Check tenderness with a fork; if still tough, cook an additional 30 minutes.
  10. Serve shanks on a shallow plate topped with braising liquid and vegetables, alongside mashed potatoes, roasted potatoes, or gratin dauphinois.

Source: www.pardonyourfrench.com