Beer Braised Spiced Pork Shanks Recipe

I absolutely love this recipe because it transforms pork shanks into fall-off-the-bone tenderness, enriched by the deep flavors of dark beer and smoky paprika. The aroma that fills my kitchen while it braises is simply irresistible, making it the perfect comfort food for any occasion.

I adore creating lavish, cozy recipes, and one of my favorites to make is Beer Braised Spiced Pork Shanks. To infuse the taste and to really make the flavors pop, I use beer, smoked paprika, and cayenne pepper alongside the tender pork.

Packed with nutrients yet so satisfying, it’s the ideal dish to serve when you really want to impress. And the best part?

It’s relatively simple and straightforward to make.

Ingredients

• Pork Shanks: Rich in protein and collagen, they become tender and flavorful when slow-cooked.
• Smoked Paprika: Adds a deep, smoky flavor enhancing the dish’s complexity.
• Dark Beer: Infuses the meat with a robust, malty richness and caramel undertones.
• Garlic: Provides aromatic depth and enhances savory notes.
• Olive Oil: A healthy fat that aids in browning and adds a hint of fruitiness.
• Brown Sugar: Balances savory flavors with a touch of sweetness, adding complexity.
• Cayenne Pepper: Adds subtle heat, warming the palate without overpowering.

Ingredient Quantities

• 4 pork shanks
• Salt and freshly ground black pepper, to taste
• 2 tablespoons olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 2 teaspoons smoked paprika
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon cayenne pepper
• 1 cup beef or chicken broth
• 2 cups dark beer
• 2 tablespoons tomato paste
• 2 bay leaves
• 1 tablespoon brown sugar
• 1 tablespoon Worcestershire sauce
• Fresh thyme sprigs, for garnish (optional)

Instructions

1. Set your oven to 325°F (165°C) to warm it up. The next step is to make sure the shanks are as dry as possible. Use paper towels and your best judgment to eliminate moisture. Following this, the shanks need a good amount of salt and freshly ground black pepper to form a flavorful crust for the braising process. The standard approach is to rub the shanks all over with these seasonings.

2. In a big, oven-safe Dutch oven or heavy pot, warm the olive oil over medium-high heat. Brown the pork shanks in batches, searing them until they are brown all over. Remove the pork and set it aside.

3. In the same pot, put in the cut onion and sauté it until it is translucent, which should take about 5 minutes. Then, add the minced garlic and allow it to cook for another minute, until the scent from it has filled the kitchen.

4. Smoked paprika, ground cumin, ground coriander, and cayenne pepper are combined, and for another minute, the four are cooked together to toast the spices.

5. Combine the beef or chicken broth, dark beer, and tomato paste. Stir well to combine. Use a wooden spoon to scrape up any browned bits from the bottom of the pot.

6. Ensure the pork shanks are submerged in the liquid before returning them to the pot. Then add these ingredients:
• bay leaves
• brown sugar
• Worcestershire sauce

7. Simmer the mixture. Cover the pot and move it to the oven, which should be preheated. Braise for
2.5 to 3 hours. The pork should be tender and should pull away from the bone quite easily.

8. Taste the seasoning and add more salt and pepper if needed. Take out the bay leaves and throw them away.

9. For a sauce with a thicker consistency, remove the shanks when they are done and let the sauce reduce to your desired thickness on the stovetop.

10. Present the shanks of pork with the sauce ladled on top. Garnish with sprigs of fresh thyme, if you like. Enjoy!

Equipment Needed

1. Oven
2. Dutch oven or heavy oven-safe pot
3. Stovetop
4. Paper towels
5. Cutting board
6. Knife (for chopping onion and mincing garlic)
7. Measuring spoons
8. Measuring cups
9. Wooden spoon (for stirring and scraping)
10. Tongs or a fork (for turning and removing pork shanks)
11. Ladle (for serving sauce)
12. Optional: Serving platter for presentation

FAQ

• Q: Can I use a different type of meat instead of pork shanks?A: Yes, lamb shanks or beef short ribs can serve nicely as substitutes, but they may cook for a different amount of time.
• Q: What type of beer should I use?A: For its rich taste, dark beer is recommended, such as stout or porter, but it’s perfectly fine to try it with any of your favorite kinds.
• Q: Can I make this recipe ahead of time?A: Of course! Allowing the dish to sit for a day before you heat it up can enhance the flavor. Reheating does seem to boost the taste of the result.
• Q: Is there a non-alcoholic option for this recipe?A: Yes, you can use beer that has no alcohol in it or extra broth as a stand-in for the beer.
• Q: How can I make the dish spicier?A: Boost the quantity of cayenne pepper or toss in chopped fresh chili peppers to match your spice comfort level.
• Q: Can I freeze leftovers?A: Indeed, put leftovers that have cooled into an air-tight container and freeze them for up to three months. Defrost them completely and warm them fully before serving.

Substitutions and Variations

Can substitute with vegetable oil or canola oil for results in cooking similar to those you would get with olive oil.
Paprika that has been smoked: A common substitute is to take regular paprika (or a mix of smoked paprika and a dash more of regular paprika) and use that instead.
A dark beer: Stout, porter, or even a non-alcoholic beer can be used as an alternative.
Sugar, brown: Use honey or molasses in the same amounts as the recipe calls for brown sugar. Their sweetness and flavor depth are similar, in fact. If you have no honey or molasses, then you might try a similar amount of Agave nectar, or use a 1:1 substitute of
Soy sauce or a combination of soy sauce and balsamic vinegar can serve as an umami stand-in if you find yourself without Worcestershire sauce when a recipe calls for it. But you’re not going to just pour the stuff into the pan and stir it up because, one, that would be weird, and two, it would throw off the flavor profile of whatever dish you happen to be making.

Pro Tips

1. Searing Technique: For an even better crust, make sure the pork shanks are at room temperature before searing. This prevents the meat from steaming and helps achieve a more consistent browning.