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

Sponsored Content
boston college acai bowl

From Dannon Foodservice.

Catering to the go-go-go lifestyle of university students is a challenge, and it’s one that Boston College dining representatives wrestle with daily.

“Students don’t just want to eat dinner between 5 and 7 p.m.,” says Beth Emery, the school’s director of dining. “They may want to eat dinner at 9 o’clock. We’ve been trying to come up with creative solutions.”

Those creative solutions include everything from offering breakfast items throughout the day to providing healthier late-night choices to trolling social media for trendy new menu ideas...

Sponsored Content
savory yogurt parfait

From Dannon Foodservice.

What consumers eat and, most importantly, when they’re eating it has changed significantly in recent years, signaling opportunity for operators able to capitalize on this evolution.

For example, some 83% of consumers said they were daily snackers in 2016, according to Technomic’s Snacking Occasion Consumer Trend Report . That’s up from 76% just two years earlier. Snacking is growing across many channels from retail prepared foods to bakery and coffee cafes, fast-food locations and more.

Busy lifestyles, smaller households with greater meal...

Industry News & Opinion

Labor secretary nominee Andy Puzder has officially bowed out of consideration for the cabinet position, according to the Associated Press .

Puzder, CEO of CKE Restaurants—the parent company of Hardee’s and Carl’s Jr.—was tired of being under fire for hiring an undocumented immigrant as a nanny and being accused 26 years ago of physically abusing his wife, an unnamed source told CBS News . The agency reported that Puzder was unlikely to show for the start of his confirmation hearings tomorrow.

Puzder has also been attacked by organized labor for comments suggesting that...

Industry News & Opinion

Risley Dining Room at Cornell University in Ithaca, N.Y., has just become 100 percent gluten-free, 14850.com reports.

For the past two years, the university has slowly phased out gluten in the dining hall’s menu by eliminating it in its stir fries, biscuits and brownies.

Instead of offering gluten-free versions of typical college fare, including pizza and pasta, the dining service team aimed for more sophisticated restaurant-style items.

Along with being gluten-free, Risley is also peanut free and tree-nut free.

The dining room is the second college eatery...

FSD Resources