A rustic and flavorful main course, perfect for colder days. The long marinade in beer infused with herbs makes the meat tender and aromatic. Slow oven cooking creates pork shanks that are tender on the inside and golden on the outside. Ideal served with roasted potatoes or oven-baked vegetables for a hearty and convivial meal
Place the pork shank in a large bowl, add the beer, extra virgin olive oil, onions, carrots, bay leaves, rosemary, and juniper berries, cover, and marinate in the refrigerator for two hours
3
Place the shank and the marinade liquid in a covered baking dish, add a little salt and pepper and bake, on the middle shelf, at 170°C for two and a half hours
Tip:
If you don't have a baking dish with a lid, cover it tightly with aluminum foil, sealing it as well as possible
4
Remove the lid, increase the temperature to 190°C, and continue cooking for another 20 minutes to create a golden, crispy crust
5
If you prefer a thicker sauce, strain the cooking juices and reduce them in a small saucepan
Storage
Store the pork shanks in the refrigerator for 2–3 days in an airtight container together with their cooking juices.
They can also be frozen if the meat was fresh, then reheated gently over low heat to preserve their tenderness.
Cost
Pork shanks are an inexpensive cut, easily found at butcher shops or supermarkets. The recipe requires simple, affordable ingredients such as vegetables and aromatic herbs. It is therefore a tasty and convivial dish that won't heavily impact your budget
Health
Pork shanks are rich in protein and flavor but also fairly high in fat, so they should be enjoyed in moderation. Oven roasting and the beer marinade help make the meat more digestible and aromatic. Served with light vegetable side dishes, they can fit into a balanced diet
AuthorEditorial staff - Luca M.
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