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!