Beer Braised Pork Shank
By Traeger Kitchen
Pork shank may be tricky to find but head to a true butcher shop and you'll think you're in hog heaven. Mix dark beer with the braising liquid to add a rich, stout flavor.
Prep Time
20 Minutes
Cook Time
3 Hours
Pellets
Oak
Ingredients
Number of people serving
6
Activating this element will cause content on the page to be updated.Units of measurement:
main
| 2 Tablespoon | butter |
| 2 Tablespoon | flour |
| 6 | Pork Shanks, rind removed |
| As Needed | salt |
| As Needed | black pepper |
| 2 Tablespoon | olive oil |
| 2 Large | Carrots, peeled, trimmed, and diced |
| 1 Medium | onion, diced |
| 1 Cup | Mushrooms, dried |
| 3 Clove | garlic, minced |
| 2 Bottle | 12 oz Dark Beer, porter |
| 2 Cup | beef broth |
| 1 Tablespoon | Worcestershire sauce |
| 1 Tablespoon | tomato paste |
| 2 Teaspoon | chili powder |
| 2 Teaspoon | Coffee, instant |
| 2 | dried bay leaves |
| 2 | thyme sprigs |
Step
1
In a small bowl, thoroughly combine the butter and flour and set aside.
2
Encircle each pork shank with butcher's string and tie a tight knot to hold the meat together as it braises. Season generously with salt and pepper.
3
Heat a Dutch oven over medium-high heat on the stove-top. Add the oil and heat until shimmering. Brown the pork shanks on both sides, working in two batches. With tongs, transfer the shanks to a plate.
4
Add the carrots, onion, mushrooms, and garlic to the Dutch oven and saute for 5 to 8 minutes.
5
Add the beer, beef broth, and Worcestershire sauce and bring to a boil over high heat. Reduce the heat, and simmer until the liquid is reduced by one-third. Stir in the tomato paste, and add the chili powder, coffee, bay leaves, and thyme.
6
Return the pork shanks to the pan and spoon the sauce over them. Cover with the lid.
7
When ready to cook, set the Traeger to 300℉ and preheat, lid closed for 15 minutes.
30 ˚F / -1 ˚C
00:15
8
Transfer the Dutch oven with the pork shanks to the grill grate. Cook for 3 hours, or until the pork shanks are tender.
300 ˚F / 149 ˚C
03:00
9
Add the flour/butter mixture the last 30 minutes to thicken the gravy.
10
Remove the bay leaves and thyme sprigs from the pot. Transfer the pork shanks to a platter or plates.
11
Ladle the gravy over the meat, then sprinkle with the parsley. Remove the strings before eating. Enjoy!
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