Beer braised pork shanks with leek sauce

 This is a Bavarian specialty which is perfect for autumn and goes extremely well with beer. The sauce which is derived from cooked vegetables gives a new dimension to this dish which can also be served with sauerkruat or pickled cabbage. If served with potatoes they can be added and roasted along side the meat after the vegetables have been removed from the roasting tray.


Category: Main course
Prep time: 35 mins
Cook time: 1h 30 mins
Serves 4-6

Ingredients:
1 onion
1 carrot
100g celery root
2 stalks of leek
2 pork shanks, each about 1kg
Dried marjoram
0,5l pale lager beer

Instructions:
Heat up the oven to 220C. Peel and finely dice the onion, carrot and celery root. Clean the leek and cut horizontally, wash and slice into thin strips.


Use a sharp knife to score the skin on the pigs shanks.


Rub salt, pepper and marjoram into the meat. Heat up pig fat or cooking oil in a large frying pan then fry the shanks on all sides. It should take about 15 minutes in total. Add the vegetables and fry a bit more.


Pour in half of the beer and transfer all of the contents from the pan to a baking tray and into the oven. Roast in the lower part of the oven for an hour while occasionally pouring the baking sauce over meat.
After an hour, take out the vegetables and pour the rest of the beer over the shanks, increase heat to 250C and roast for another 25 minutes.
Put the vegetables in an electric blender and pour in a bit of hot water, enough so that it is possible to blend the vegetables into a thick sauce. Lightly salt and pepper.
When the shanks are finished, leave them to rest for 5 minutes before cutting.
Serve with the leek sauce and somelknoedel (bread dumplings), sauerkraut or roasted potatoes.

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