Skip to Main Content
Beer Braised Pork Shank

Beer Braised Pork Shank

By Traeger Kitchen

Pork shank may be tricky to find but head to a true butcher shop and you'll think you're in hog heaven. Mix dark beer with the braising liquid to add a rich, stout flavor.

Prep Time

20 Min

Cook Time

3 Hr

Pellets

Oak

Ingredients

Number of People Serving

6

Activating this element will cause content on the page to be updated.
Units of Measurment:
main
2 Tablespoon butter
2 Tablespoon flour
6 Pork Shanks, rind removed
As Needed salt
As Needed black pepper
2 Tablespoon olive oil
2 Large Carrots, peeled, trimmed, and diced
1 Medium onion, diced
1 Cup Mushrooms, dried
3 Clove garlic, minced
2 Bottle 12 oz Dark Beer, porter
2 Cup beef broth
1 Tablespoon Worcestershire sauce
1 Tablespoon tomato paste
2 Teaspoon chili powder
2 Teaspoon Coffee, instant
2 dried bay leaves
2 thyme sprigs

Step

  • 1

    In a small bowl, thoroughly combine the butter and flour and set aside.

  • 2

    Encircle each pork shank with butcher's string and tie a tight knot to hold the meat together as it braises. Season generously with salt and pepper.

  • 3

    Heat a Dutch oven over medium-high heat on the stove-top. Add the oil and heat until shimmering. Brown the pork shanks on both sides, working in two batches. With tongs, transfer the shanks to a plate.

  • 4

    Add the carrots, onion, mushrooms, and garlic to the Dutch oven and saute for 5 to 8 minutes.

  • 5

    Add the beer, beef broth, and Worcestershire sauce and bring to a boil over high heat. Reduce the heat, and simmer until the liquid is reduced by one-third. Stir in the tomato paste, and add the chili powder, coffee, bay leaves, and thyme.

  • 6

    Return the pork shanks to the pan and spoon the sauce over them. Cover with the lid.

  • 7

    When ready to cook, set the Traeger to 300℉ and preheat, lid closed for 15 minutes.

    30 ˚F / -1 ˚C

    00:15

  • 8

    Transfer the Dutch oven with the pork shanks to the grill grate. Cook for 3 hours, or until the pork shanks are tender.

    300 ˚F / 149 ˚C

    03:00

  • 9

    Add the flour/butter mixture the last 30 minutes to thicken the gravy.

  • 10

    Remove the bay leaves and thyme sprigs from the pot. Transfer the pork shanks to a platter or plates.

  • 11

    Ladle the gravy over the meat, then sprinkle with the parsley. Remove the strings before eating. Enjoy!

My Notes

In order to add notes for this recipe, you must log in or create an account.