Beer-braised pork shank, cooked in a pot, incredibly tender and delicious, a no-oven version of the classic oven-braised pork shank in beer. How to cook pork shank in a pot so it turns out very tender and tasty? Simple: you only need a few ingredients, a good pot and a bit of patience. The oven-braised pork shank with potatoes is a recipe I love, but when I want to avoid turning on the oven I prefer to cook it in a pot, because it’s still just as tender, the meat easily falls off the bone and you save on the electric bill. One of the recipes I love is the beer-braised pork shank, as my grandmother used to make it. It’s a very simple preparation that doesn’t require any special care and is perfect if you want a very tender braised shank. Ready to prepare it together? Let’s go to the kitchen, but first I remind you that if you want to stay updated on all my recipes you can follow my Facebook page (here) and my Instagram profile (here).
Take a look:
- Difficulty: Very easy
- Cost: Budget-friendly
- Rest time: 20 Minutes
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter and Spring
Ingredients
- 2 pork shanks
- 2 carrots
- 2 onions
- 2 stalks celery
- to taste extra virgin olive oil
- 11 fl oz light beer
- to taste roasting seasonings (with salt)
Tools
- Pot
- Stovetop
Steps
Peel, rinse and chop the onions and carrots, remove the leaves and any tough strings from the celery stalks and chop them as well. Gather everything in a large, heavy-bottomed pot, give it a good stir and sauté over low heat. Add the shanks, brown them on all sides and pour in the beer; cook for about 3 hours and 30 minutes over the lowest heat.
Remember to add the seasonings halfway through cooking; they already contain salt and honey.
Once the time has passed and the cooking liquid has reduced, turn off the heat and let rest a little before serving. Store any leftover meat in the refrigerator and consume within 24–36 hours after reheating.
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