Beer-Braised Pork Shanks

Menu Part: 
Entree
Cuisine Type: 
American
Serves: 
4

These pork shanks are braised in a Dutch oven with apple beer, carrots, leeks and onions and served with a side of cremini mushroom gratin.

Ingredients

Crimini-macaroni gratin
4 tbsp. butter
1 lb. crimini mushrooms, sliced
1 small onion, finely chopped
1 tbsp. all-purpose flour
3⁄4 tsp. dry mustard
1⁄2 tsp. salt
1⁄4 tsp. ground black pepper
1 1⁄2 cups whole milk
2 cups mascarpone cheese
1 cup Parmesan cheese
1 lb. cavatappi or small pasta, cooked al dente
1⁄4 cup chopped fresh parsley
1 cup fresh bread crumbs

Pork shanks
2 tbsp. canola oil
4 pork shanks
1 carrot, peeled and diced
1 leek, white part diced
1 celery stalk, diced
1 onion, diced
6 garlic cloves
Bouquet garni (2 sprigs rosemary, 2 bay leaves, 2 cinnamon sticks, tied)
10 black peppercorns
6 cloves
2 tsp. tomato paste
1⁄3 cup flour
3 cups apple beer
2 cups chicken stock
Salt and pepper, to taste

Steps

  1. Prepare cremini gratin: Heat oven to 350 F. Butter a medium-sized oval baking dish.
  2. Melt 2 tablespoons butter in deep skillet over medium-high heat; add mushrooms and onion. Saute until vegetables are tender, about 5 minutes. Stir in flour, mustard, salt and pepper; cook 1 minute. Gradually whisk in milk; stir until slightly thickened, about 3 minutes. Remove from heat. Add cheeses and parsley; stir until cheese melts. Mix in pasta.
  3. Melt remaining butter; add bread crumbs and saute until golden. Sprinkle crumbs over pasta. Bake about 20 minutes.
  4. Prepare pork shank: Heat oven to 350 F. Brown shanks in hot oil in Dutch oven over medium-high heat.
  5. Remove meat. Add vegetables, garlic, herbs and spices; cook until well browned. Add tomato paste and flour; cook, stirring frequently, for 3-4 minutes.
  6. Deglaze with beer. Return shanks to pot and add stock; bring to a boil. Cover and bake until shanks are spoon tender, 2-2 1⁄2 hours. Season with salt and pepper. Serve with gratin and red cabbage kraut.

More From FoodService Director

Industry News & Opinion

The School District of Philadelphia and Baltimore City Public Schools are the latest districts in the Urban School Food Alliance to switch to compostable plates.

The move to the eco-friendlier products will save 19 million polystyrene products from landfills, according to a news release .

Schools often use polystyrene products due to their low cost. Polystyrene trays cost on average around 4 cents apiece, while compostable plates cost an average of 12 cents each. The Urban School Food Alliance’s collective buying power enabled them to create a compostable plate that costs...

Managing Your Business
allergies

Guy Procopio got a taste of the future when Michigan State University hosted a Boy Scout event in 2015. Out of 10,000 participants at the East Lansing, Mich., campus, Procopio, the director of dining services, received 1,400 requests to meet special dietary needs, including a wide spectrum of allergies, gluten intolerance or insensitivity, and other new or unusual hyper-specialized diets.

This dining trend isn’t letting up, at least in America: Food allergies in children increased approximately 50% from 1997 to 2011. They now affect one in 13 children in the United States,...

Industry News & Opinion

Students of Broward County Public Schools in Florida were treated to a special meal by celebrity chef Aria Kagan during lunch last week.

The chef and former contestant on “The Next Food Network Star” prepared her farm-fresh pesto panini in front of students at McNicol Middle School in Hollywood, Fla.

Her visit was part of the district’s Chefs Move to Broward initiative, through which a chef from nonprofit Wellness in the Schools visits district cafeterias each month to prepare a healthy meal. The chef then teaches cafeteria staff how to make the dish so it can be...

Managing Your Business
woman alone in kitchen

In a post-Harvey Weinstein world, there’s an awful anticipation over which star’s worst-kept secret will be outed next. The outpouring of claims of sexual harassment and abuse helped popularize the #MeToo social media campaign, encouraging women to share their stories and spurring allegations against upwards of 60 high-profile men. In October, the movement’s momentum hit the foodservice industry. Since, behemoths such as Mario Batali, John Besh and Todd English were forced to confront accusations of alleged sexual harassment or misconduct.

For many women, the scope of the industry’...

FSD Resources