Beer-Braised Pork Shanks

Menu Part: 
Cuisine Type: 

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.


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


  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.

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