Pork Shank in Beer

Today I'm cooking pork shank, I didn't expect the result to be so amazing. This recipe is not quick, but in the end, it will delight you. First, the shank is marinated in beer, and then baked in the oven with honey and mustard. It is incredibly fragrant, with a crispy crust but tender meat that melts in your mouth. This type of pork shank is usually served with sauerkraut, mustard, and various pickles.

Pork Shank

2 pieces

Beer

6-8 cups (dark)

Garlic

4-5 cloves

Onion

1 piece

Carrots

2 pieces

Celery Root

5-8 oz (fresh)

Bay Leaf

2-3 pieces

Hot Pepper

2 pieces (dried)

Black Peppercorns

15-20 pieces

Anise

2 stars

Cloves

6-8 pieces

Salt

2 tbsp

Glaze Sauce:

Honey

1 tbsp

Mustard

1 tbsp

Soy Sauce

3 tbsp

To prepare pork shank in dark beer, first prepare the shank. It is better to choose larger shanks with more meat. The skin should be light, even-toned without spots. Thoroughly wash the shank, trim the skin where necessary using a knife.

Now the shank needs to be stuffed with garlic. Make shallow cuts in the meat and insert the garlic cloves. Approximately 2 large cloves, chopped into smaller pieces, will be enough for one shank.

Transfer the prepared shanks to a saucepan and pour in the beer. Use good quality flavorful beer. Ideally, the shanks should be completely covered with beer. If not, then during the marinating process, they will need to be turned over several times. Place the shanks in the refrigerator for 4-6 hours (or overnight).

Next, add vegetables, spices, and salt. Determine the salt amount based on taste, the broth should be quite salty. Taste it after boiling, if it lacks salt, add more. Add water if necessary and place on the stove. Boil the shanks for 2 hours after boiling.

While the shanks are cooking, prepare the glaze sauce. Mix mustard, honey, and soy sauce into a homogeneous mixture. You can slightly heat the sauce for a more even texture (for example, if the honey is not liquid).

Carefully remove the shanks from the broth and transfer them to a baking sheet lined with parchment paper. Then brush the shanks with our sauce, approximately half of it. Apply the second half in the middle of the baking process. Also, take out the shanks and brush them with the sauce. Bake the shanks in a preheated oven at 180 degrees Fahrenheit, top-bottom heat plus convection. This will take about 1 hour until a beautiful golden crust forms.