Crispy Bavarian Pork Shank with Dark Beer Sauce
A classic of Bavarian cuisine: This pork shank is slowly braised and then roasted until crispy, resulting in tender meat and irresistibly crunchy skin. Served with an aromatic dark beer sauce, this is a hearty and unforgettable dish for festive occasions or a comforting dinner.
Preparation
30 min.
Cook / Bake
210 min.
Servings
4
Calories
780 kcal
Ingredients
for 4 servingsAmounts are automatically adjusted.
- 2 kgPork Shanks(approx. 2.2 lbs, 2 pieces)
- 2 tspSalt
- 1 tspBlack Pepper(freshly ground)
- 1 tspCaraway Seeds(ground)
- 0.5 tspGarlic Powder
- 2 tbspVegetable Oil
- 1 largeOnion(chopped)
- 2 mediumCarrots(chopped)
- 2 stalksCelery(chopped)
- 2 clovesGarlic(minced)
- 500 mlDark Beer(approx. 2 cups)
- 500 mlBeef Broth(approx. 2 cups)
- 2 tbspTomato Paste
- 1 tbspAll-Purpose Flour
- 1 bay leafBay Leaf
- 1 sprigFresh Thyme
- 1 pinchSalt(to taste)
- 1 pinchBlack Pepper(to taste)
Instructions
Preheat your oven to 325°F (160°C). Score the skin of the pork shanks in a diamond pattern, being careful not to cut into the meat. Pat the shanks dry thoroughly with paper towels. This helps achieve a crispy skin.
In a small bowl, combine salt, black pepper, ground caraway seeds, and garlic powder. Rub this spice mixture generously all over the pork shanks, ensuring it gets into the scored skin.
Heat the vegetable oil in a large oven-safe Dutch oven or roasting pan over medium-high heat. Sear the pork shanks on all sides until nicely browned. Remove the shanks from the pan and set aside.
Add the chopped onion, carrots, and celery to the same pan. Sauté for 5-7 minutes until softened. Add the minced garlic and tomato paste, and cook for another 2 minutes, stirring constantly.
Sprinkle the flour over the vegetables and stir for 1 minute. Deglaze the pan by pouring in the dark beer, scraping up any browned bits from the bottom. Bring to a simmer and let it reduce slightly.
Stir in the beef broth, bay leaf, and fresh thyme. Bring the sauce to a boil, then reduce the heat to low. Return the seared pork shanks to the Dutch oven, ensuring they are partially submerged in the liquid. If needed, add a little more broth or water.
Cover the Dutch oven tightly and transfer it to the preheated oven. Braise for 2.5 to 3 hours, or until the meat is very tender and easily pulls away from the bone. Flip the shanks halfway through cooking.
Once the meat is tender, remove the shanks from the Dutch oven and place them on a baking sheet. Increase the oven temperature to 400°F (200°C) or switch to the broiler setting.
Roast or broil the pork shanks for 15-25 minutes, or until the skin is puffed up, golden brown, and crispy. Keep a close eye on them to prevent burning.
While the shanks are crisping, strain the braising liquid through a fine-mesh sieve into a saucepan. Discard the solids. Bring the sauce to a simmer and reduce it until it reaches your desired consistency. Season with salt and pepper to taste.
Serve the crispy Bavarian pork shanks immediately with the rich dark beer sauce. Traditional side dishes include potato dumplings (Knödel) or sauerkraut.
💡 Tipp
Nutrition per serving
Calories
780 kcal
Protein
75 g
Carbohydrates
20 g
Fat
45 g
Fiber
3 g
Recipe on TomTaste: https://tomtaste.com/recipe/crispy-bavarian-pork-shank-with-dark-beer-sauce
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