BEER-BRAISED PORK KNUCKLES

Pork shank with beer is a rich and tasty second dish widespread especially in the countries of Northern Europe

It is a poor cut of meat and therefore very cheap but no less tasty than other cuts considered more noble.

It is very simple to prepare but for its success it takes long marinating and cooking times which allow the connective tissue, of which the shin is rich, to soften.

Today’s recipe calls for a prolonged marinating of the pork shank in beer and many spices, rosemary, thyme, nutmeg, which gives the meat flavor, aroma and a slight bitter aftertaste that pleasantly contrasts with the sweetness of the fat of the meat.

You can use a lager beer or, if you prefer a stronger and more intense flavor, a Belgian beer, remembering to choose one that tends to be slightly bitter.

This type of recipe is ideal to prepare during the colder season sprinkled with the cooking juices and accompanied by baked potatoes or sauerkraut.

A slightly unusual rustic dish that will leave your guests speechless!

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DifficultyVery easy
CostVery cheap
Preparation time25 Minutes
Cooking time3 Hours 30 Minutes
Serving3-4 PORTIONS
CuisineGerman

Ingredients

MAIN INGREDIENTS

pork knuckle (3 pounds Pork knuckle 1.25 kg )

golden onion (2/3 pounds Golden onions 300 g)

bay (Bay leaf 1 leaf)

rosemary (1 sprig rosemary)

unsalted butter (2 tablespoon )

extra-virgin olive oil (3-4 tbs)

FOR MARINATE

rosemary

thyme

garlic (2 cloves)

pepper

nutmeg

salt

beer (Light beer 1 l)

Tools

Blenders / Mixer

Steps

MARINATION

Fix sprigs of rosemary and thyme with kitchen twine on pork shanks and season with pepper and nutmeg.
Put shanks in a bowl, add 2 cloves of garlic and sprinkle with 1 liter of beer.
Leave to marinate for 2-3 hours.
Drain the shanks and remove the garlic (keep the marinade aside).

STEP 1

Clean onions, slice not too thin and pour into a large pan with high sides together with a tablespoon of extra virgin olive oil.
Brown onions over medium-low heat with rosemary and bay leaf.

STEP 2

In another saucepan also suitable for the oven, pour 2-3 tablespoons of oil, put the shanks and seal the meat over medium-high heat.
Add cooked onions beforehand, pour 1/3 of the marinade over and leave almost everything to evaporate over medium heat.

STEP 3

Close the pot with the lid and continue cooking in the oven at 338 F for 3 hours. Sprinkle the shanks with the marinade and turn every so often.
Once cooked, transfer the pork shank to a plate and keep warm.

STEP 4

In the pot where you cooked the shank, remove the bay leaves and rosemary.
Blend the cooking juices with an immersion blender together with the cold butter into small pieces.
It must become a smooth and homogeneous sauce.
Now you can serve beer braised pork knuckle