News 4 Cooks: Oktoberfest Braised Pork Shanks - KVOA | KVOA.com | Tucson, Arizona

News 4 Cooks: Oktoberfest Braised Pork Shanks

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Oktoberfest Braised Pork Shanks

Ingredients for dish (must be specific, no "secret ingredients"):
2, 18-20 oz pork shanks, bone-in
2T grapeseed or vegetable oil
1 cup dark German beer
2 cups pork or beef stock 
½ onion, diced
1 carrot, diced
2 ribs celery, diced
2 T whole grain mustard
2 sprigs fresh thyme
Prepared Mashed Potatoes

1. Season the pork shanks with salt and pepper.  Heat a skillet to medium heat and add 2 T of grapeseed oil.  Brown the pork shanks in the skillet over medium heat until caramelized.  Remove from the pan and add the vegetables and sauté until caramelized, 6-8 minutes. 
2. Remove any excess fat from the pan and add the beer.  As the beer simmer scrape the caramelized bits from the bottom of the pan using a wooden spoon or spatula.  Add the pork shanks, vegetables and beer to a braising dish or sauce pot and cover with the pork stock.  Add the thyme and mustard and cover the pan with a lid or foil.
3. Place in the oven at 350 degrees for 3.5 hours.  Remove from the oven and let cool 30 minutes.  Remove the pork shanks from the braising liquid.  Strain the liquid and discard the veggies, and thyme.  Remove any excess fat from the braising liquid by skimming it off the top using a ladle or spoon.
4. Serve the pork shanks over mashed potatoes or German dumplings with the braising jus poured over the top. 

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