The beer-braised pork shank is a classic comfort food, perfect for serving especially during the winter season. It’s a meat dish that is really easy to make, economical, and very tasty!
The beer-braised shank is that perfect dish for a thousand occasions! We can serve it during a Sunday lunch or any family dinner. If then, as in this case, we accompany it with potatoes or other vegetables, it also becomes a single, filling, and succulent dish.
It’s also perfect during holidays and special occasions, for example, under Christmas, it will surely be appreciated by our guests!
We can cook it in various ways: skillet, pressure cooker, oven or air fryer, or even boil it.
Additionally, we can use a raw shank or one that’s already pre-cooked. In this case, there are two important differences to keep in mind.
The raw shank allows us to customize the final flavor using the spices and seasonings we like most. The downside is the very long cooking time (around 3 hours).
If you prefer to use the pre-cooked shank, you will have the advantage of a really fast cooking time (about twenty, maximum thirty, minutes). However, the final taste will be influenced by the industrial marinade.
Choose based on these two considerations whether to use a raw or pre-cooked shank; you will find explanations for both choices.
Now let’s see how to prepare this really succulent and easy-to-make meat dish!
But first, I’ll leave you with these recipes I recommend you try:
- Cost: Economical
- Rest time: 12 Hours
- Preparation time: 10 Minutes
- Portions: 2 servings
- Cooking methods: Electric Oven, Stove, Pressure Cooker
- Cuisine: Italian
- Seasonality: Fall, Winter
Ingredients
- 1 pork shank (raw or pre-cooked)
- 1.1 lbs potatoes
- 2 leaves bay leaves
- black pepper (whole or ground)
- rosemary (fresh or dried)
- 3 cloves garlic
- light beer (a couple of glasses)
- Half onion
- 1 carrot
- 1 stalk celery
- salt
Tools
- Baking Dish
- Ladle
- Saucepan
- Potato Peeler
Steps
Before starting, I have a premise to help us figure out the quantities to use.The weight of a whole shank with bone ranges from 1.1 to 1.5 lbs, and considering the waste, a piece is sufficient for 2 people.
Let’s prepare the marinade for our shank! We can use a sturdy plastic bag, like a vacuum-sealed one, or a tall and narrow container.
Pour the beer and add the spices (rosemary and bay leaves), salt, pepper, and garlic. Immerse the shank and let it marinate in the refrigerator overnight.
The next day, pour just a little oil in a thick-bottomed pot and place the shank inside.
Brown all sides until golden, then deglaze with the marinating beer.
Add coarsely chopped carrot, onion, and celery, and transfer everything to a baking dish.
Cover with aluminum foil and bake in a preheated oven at 350°F for about 2-3 hours.
Halfway through cooking, turn the shank and add the potatoes, previously peeled and cut into pieces.
Occasionally, remove the dish from the oven and use a ladle to baste the meat with the cooking liquids.
Remove the foil in the last half hour to brown the meat on the surface. Before removing from the oven, ensure it is well cooked.
If you decide to cook the raw shank in the air fryer, the procedure is exactly the same.
The only thing I recommend is to place the shank in a pan that fits in the air fryer basket.
Pour only part of the marinade inside, considering the space you have available.
If necessary, during cooking, you can add more liquids little by little.
In the last 30 minutes, also add the potatoes and finish cooking, turning them at least once.
Once cooked, you can decide to blend the cooking liquid with the vegetables to get a thicker sauce to accompany your meat.
In this case, you will not need to marinade, and the cooking will be very short (always check the time on the package).
Remove the shank from the bag and let it sauté for a few minutes in a pan with a little oil, onion, carrot, and celery cut into large pieces.
Also add the rest of the marinade in the package.
Deglaze with a glass of beer, then transfer everything to a large baking dish along with the peeled and diced potatoes.
Bake in the oven at 375°F for about 30 minutes or in the air fryer for about 25 minutes.
Whether you use a raw or pre-cooked shank to cook in the air fryer, the method will always be the same.
The only caution: cooking times may vary according to the oven or air fryer and also depending on the size of the shank. So always check.
Once ready, serve and enjoy this delicate and succulent main dish!
I hope you enjoyed this recipe! Let me know in the comments and come back soon to visit me!
Article protected by copyright © – Gabriella Geroni © All Rights Reserved
FAQ (Frequently Asked Questions)
Besides potatoes, what side dish can I serve with beer-braised shank?
You can accompany the pork shank with mashed potatoes, sauerkraut, a fresh salad, broccoli, or other sautéed vegetables.
Can I use other spices instead of bay leaves or rosemary?
Yes, of course! You can use other spices to flavor the meat such as smoked paprika, cloves, thyme, cinnamon, etc.
Instead of cooking it in the oven or air fryer, can I boil the meat?
If you prefer it boiled, you should immerse the sealed bag in boiling water and let it boil for about 25/30 minutes. Always check the cooking times indicated on the package.
Which wine pairs best with this dish?
I’m not a great expert in the field, but surely a glass of red wine is the perfect choice! You can opt for a Merlot or a Cabernet Sauvignon that will enhance the intense flavors of the shank.
How is the shank stored?
The shank can be stored in the refrigerator for 2-3 days in an airtight container. For convenience, it’s preferable to remove the bone to save space in the fridge. You can reheat it in the oven or microwave before serving.
Which beer is best to use?
Beer certainly plays a fundamental role in this recipe and can influence the final flavor. If you like a dark beer, you can use it, giving a bitter and intense touch to the meat. Otherwise, prefer a light beer.Can I cook the pork shank in a pressure cooker?
Of course! You can also cook it in a pressure cooker with a significant reduction in cooking time! Pour a few tablespoons of olive oil into the pot and place the shank inside. Add a glass and a half of beer, spices, and aromatic herbs, and close the pot. Cook for 25 minutes, counting the time from the classic whistle.
