Pork Shanks with black beer
Pane-Bistecca
Pork shanks with black beer are very hearty and have a lot of flavor! I have them with Dark Bread Knödel and a hearty brown sauce. It tasted great!
I have to say, when cooked properly, the pork shanks are in no way inferior to veal shanks. They are wonderfully tender and soft and taste great!
I have to say, when cooked properly, the pork shanks are in no way inferior to veal shanks. They are wonderfully tender and soft and taste great!
Ingredients
8 Slices of Pork Shanks
Salt and Pepper
Paprika
fresh Rosemary
fresh Oregano
2 tbsp Flour
some Olive Oil
½ Celery
2 Beef Tomatoes
1 Onion, chopped
3 Garlic cloves, chopped
1 Bottle (500 ml) Black Beer
Instructions
1
Step 1
Season the pork shanks and rub with flour, then fry in a little oil on both sides. Put to one side.
2
Step 2
Meanwhile, cut the celery and tomatoes into small pieces. Fry the chopped onion and garlic in the same oil, then add the celery and tomatoes. Sauté well, season, then pour in some of the black beer and let reduce.
3
Step 3
Put the vegetables in a roasting pan and place the pork shanks on top. Pour in the rest of the black beer.
4
Step 4
Braise in the oven at 140 C degrees for approx. 2.5 – 3 hours. If necessary, add a little more beer or stock.
5
Step 5
Skim off the gravy and bring to the boil with a little cream and cornstarch dissolved in water, season and serve with the meat and vegetables.
6
Step 6
While the meat is cooking prepare and cook the Knödel, Then serve them with the meat and sauce.
Notes
A hefty Sunday meal!
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