Country-Style Braised Pork Shank
Ingredients
The pork shanks
The dredging
-
1
cup
all-purpose flour
-
1
teaspoon
sea salt
-
1
teaspoon
black pepper
The vegetables
-
1
cup
carrots, chopped
-
1
cup
onions, chopped
-
1
cup
celery, chopped
-
16
ounces
mushrooms
-
2
cups
baby potatoes or regular potatoes, cut into chunks
-
6
cloves
garlic, chopped
The liquids and seasonings
-
2
tablespoons
tomato paste
-
1½
cups
beef stock
-
1⅓
cups
chicken stock
-
12
ounces
beer
-
4
sprigs
rosemary, fresh
-
4
sprigs
thyme, fresh
-
1
teaspoon
cracked black pepper
-
½
teaspoon
regular black pepper
-
1
teaspoon
coarse sea salt
Instructions
- Dredge the pork shanks in flour seasoned with sea salt and black pepper.
- Heat vegetable oil in a large dutch oven over medium-high heat and sear the pork shanks for about 2 minutes on each side.
- Remove the pork shanks from the pan and set aside.
- Add celery, carrots, onions, mushrooms, potatoes, and garlic to the pot and cook over medium heat for 5-7 minutes.
- Add beer to deglaze the pan, scraping the bits off the bottom.
- Add stock, herbs, salt, cracked black pepper, and tomato paste to the pot and simmer for 5 minutes.
- Remove about two-thirds of the vegetables and stock, then add the seared pork shanks back into the pan.
- Cover the pork shanks with the remaining stock and vegetables.
- Cover the pot and place it in a preheated oven at 325°F for 3 hours.
- Remove excess grease from the pan, mix the remaining into the sauce, and serve the pork shanks with the sauce and vegetables.
Nutrition Facts (estimated)
Servings
4
Calories
1000
Total fat
25g
Total carbohydrates
50g
Total protein
139g
Sodium
1532mg
Cholesterol
377mg
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