Beer-Braised Pork Shanks
Pork shanks are braised in a Dutch oven with apple beer, carrots, leeks and onions. Served with a side of Cremini-Mushroom Gratin.
Ingredients
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
Crimini-Macaroni Gratin (recipe follows)
Crimini-Macaroni Gratin:
4 tbsp. butter
1 lb. crimini mushrooms,sliced
1 small onion, finelychopped
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. cavatapi or small pasta, cooked al dente
1⁄4 cup chopped fresh parsley
1 cup fresh bread crumbs
Steps
- Preheat oven to 350°F. Brown shanks in hot oil in Dutch oven over med.-high heat.
- Remove meat; add vegetables, garlic, herbs and spices; cook until well browned. Add tomato paste and flour; cook, stirring frequently, 3-4 min.
- Deglaze with beer. Return shanks to pot and add stock; bring to a boil. Cover and bake until shanks are spoon tender, 2 to 21⁄2 hr. Season with salt and pepper. Serve with Gratin and red cabbage kraut.
Crimini-Macaroni Gratin:
- Preheat oven to 350°F. Butter a med.-size oval baking dish.
- Melt 2 tablespoons butter in deep skillet over med.-high heat; add mushrooms and onion; sauté until vegetables are tender, about 5 min. Stir in flour, mustard, salt, and pepper; cook 1 min. Gradually whisk in milk; stir until slightly thickened, about 3 min. Remove from heat. Add cheeses and parsley; stir until cheese melts. Mix in pasta.
- Melt remaining butter; add bread crumbs and sauté until golden. Sprinkle crumbs over pasta. Bake about 20 min.