Roasted Pork Shanks
All great Oktoberfest recipes start with pork and beer. These roasted pork shanks tick all the boxes and make for a pretty epic feast at your backyard biergarten. The shanks are made the traditional way: boiled in a caraway seed infused stock then scored, seasoned in our honey ale rub, and roasted until skin is crisp.
Roasted Pork Shanks
Difficulty: Moderate
Prep time: 1 hours
Cook time: 2 hours
Serves: 2-4
Ingredients: |
|
|
5 lbs. |
Pork Shank, hind |
| 3 qts |
Water |
| 2 T | Caraway Seeds |
| 6 | Garlic Cloves, shamshed |
| 2 T | Kosher Salt |
| 1 T | Black Peppercorns |
| 3 | Bay Leaves |
| 2 T | Olive Oil |
| 1/2 cup | Cock-a-Doodle Brew Rub |
| 12 oz. | Oktoberfest Beer |
| 1 cup | Chicken Stock |
| 2 | Yellow Onions, sliced |
| 3 | Thyme Sprigs |
Instructions:
- In a large pot, add water, caraway, garlic, salt, peppercorns, and bay leaves. Add the pork shanks, making sure they are submerged. Bring to a boil, then reduce to a simmer. Simmer for 1 hour, turning occasionally.
- After 1 hour, remove the pork shanks and allow to cool to room temperature. Cut horizontal slits in the rind, ½ inch apart. Rub with olive oil, then season with Cock-A-Doodle Brew.
- Preheat the oven or grill to 375 F.
- Add beer, stock, onion, and thyme to a Dutch oven, or deep skillet. Set seasoned pork shanks on top, then roast for 1 ½ hours, basting at the 30 and 60 minute marks.
- Increase the temperature to 425 F, and roast and additional 25 to 35 minutes to crisp the skin.
-
Remove from the oven, and serve warm with beer braised onions.
