Oven-Baked Pork Shank with Beer. The pork shank is one of my family’s favorite meat mains, along with roast chicken and beer-braised pork ribs, a dish that during winter and especially at Christmas time can never be missing. I accompany it with a good mashed potatoes and after a slow oven roast I bring home lots of flavor and joy, leaving my family full and satisfied. I usually count on one pork shank for every two people and I assure you it always disappears in no time, especially because the tender, juicy meat that falls off the bone is hard to resist! Let’s go to the kitchen — I’ll tell you how I make the fragrant, amber beer-braised shank, but if you don’t want to turn on the oven, you can always opt for the beer-braised pork shank cooked in a pot. Before we start, remember that if you want to stay updated on new recipes you can follow my Facebook page and my Instagram profile.
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- Difficulty: Very easy
- Cost: Very inexpensive
- Rest time: 40 Minutes
- Preparation time: 5 Minutes
- Portions: 4
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter and Spring, Christmas
Ingredients to make the beer-baked pork shank
- 2 pork shanks
- 11 fl oz beer
- to taste salt
- 2 sprigs rosemary
- 6 leaves bay leaves
- to taste black pepper
- 1 onion
- 1.76 lb potatoes
- to taste milk (warm or hot)
- to taste salt
- to taste pepper
- 2.5 tbsp butter
Tools
- Oven
- Baking dish
Preparation
To make the beer-braised pork shanks, start by seasoning them with salt and pepper. After massaging them to let the flavors penetrate, place a sprig of rosemary and some bay leaves in a baking dish, lay the shanks on top, and sprinkle the chopped onion over them.
Pour the beer over the shanks and add more rosemary sprigs and bay leaves. Let rest in the refrigerator for 30-40 minutes, turning occasionally, then roast in a preheated oven at 392°F for about two hours or slightly longer, turning the shanks every half hour. At the end of cooking the meat should come away from the bone without difficulty.
Serve the cooked shanks accompanied by a good mashed potato or roasted potatoes.
Peel the potatoes, rinse them, cut them into chunks and put them in a bowl with half a cup of water. Cover with plastic wrap and cook in the microwave for 20 minutes at 750W; alternatively, boil them as usual and once cooked drain them. While the potatoes are still hot, mash them with a fork — do not blend them or they will become gluey.
Pour the warm milk little by little, stirring continuously, adding more until you reach the desired creaminess. Stir in the butter, salt, pepper and, if you like, a pinch of nutmeg. Our mashed potato side is ready. It keeps in the fridge for 2 days, but served hot and freshly made it’s a whole different story.
Storage and tips
The pork shank can be prepared a few hours in advance of when you will eat it. I therefore recommend keeping it warm or reheating it shortly before serving.
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