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

Ideas and Innovation
wheaton emerson int salad bar

Restaurant design is all about catching a customer’s eye —and it’s sometimes particularly beneficial to be far-sighted. As Airbnb has proven with its San Francisco headquarters, where cafe spaces are inspired by cities like Cairo and Mumbai, elaborate design schemes that evoke far-flung geographic regions can be done to great effect. But operators are finding simpler ways to achieve that feel.

That’s been the experience of Kutztown University Dining Services in Pennsylvania. Kent Dahlquist, director of housing and dining services, says that when the university decided several years...

Managing Your Business
overtime payroll timesheet

Just eight days before Dec. 1, when operators would have to comply with the U.S. Department of Labor’s new overtime rules, a federal judge in Texas slapped an injunction on the regulation. The move indefinitely halted the rules that would have doubled the overtime threshold to $47,476, affecting nearly 4.2 million workers, according to the DOL. For some operators, the move was too little, too late. Now, they have to answer to employees who had been briefed on promised wage increases.

Kansas Memorial Union at the University of Kansas in Lawrence made changes ahead of the deadline...

Ideas and Innovation
ucmc model

With a budget and timeline in place, and the support of the university behind them, the foodservice team at the University of Chicago Medical Center was ready to get rolling with the renovation of one of its patient services kitchens. The facility, which services the hospital’s Center for Care and Discovery and Comer Children’s Hospital, was tripling in size to serve two additional patient floors, to the tune of $9 million. But that didn’t mean immediately jumping in with steel and screws.

“First, we cut out scaled pieces of paper and moved things around,” says Elizabeth Lockwood,...

Managing Your Business
pizza toppings

When the FoodService Director editors first started tossing around the idea of an “influencers” issue, our minds immediately turned to, well, foodservice directors. After all, so much of the learning in this industry is a peer-to-peer experience, and it’s your influence that inspires the content in every single issue of this magazine.

Then we imagined the massive infighting that would occur if we tried to whittle ourselves down to a list of just 20 influential operators and thought better of it. There’s already enough arguing for us to do about which pizza toppings are best (...

FSD Resources