Ingredients with Measurements:
- 4 pork shanks (Schweinshaxe)
- 2 tablespoons vegetable oil
- 1 large onion, chopped
- 4 garlic cloves, minced
- 2 cups dark beer
- 2 cups chicken broth
- 2 tablespoons tomato paste
- 2 bay leaves
- 1 teaspoon dried thyme
- Salt and pepper to taste
Special equipment needed:
- Dutch oven or large oven-safe pot with lid
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. In a Dutch oven or large oven-safe pot, heat the vegetable oil over medium-high heat.
3. Season the pork shanks with salt and pepper, then add them to the pot. Brown the shanks on all sides, about 5 minutes per side.
4. Remove the shanks from the pot and set them aside.
5. Add the chopped onion and minced garlic to the pot and cook until the onion is translucent, about 5 minutes.
6. Add the dark beer, chicken broth, tomato paste, bay leaves, and thyme to the pot. Stir to combine.
7. Return the pork shanks to the pot, making sure they are submerged in the liquid.
8. Cover the pot with a lid and transfer it to the preheated oven.
9. Bake for 2-3 hours, or until the pork shanks are tender and falling off the bone.
10. Remove the pot from the oven and discard the bay leaves.
11. Serve the Beer-Braised Schweinshaxe hot, garnished with chopped parsley or chives.
Time:
Preparation time: 15 minutes
Cooking time: 2-3 hours
Temperature:
Oven temperature: 350°F
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories per serving: 600
Fat: 35g
Carbohydrates: 10g
Protein: 50g
Substitutions for ingredients:
- You can use any type of beer you like, but a dark beer will give the dish a richer flavor.
- If you don't have chicken broth, you can use beef broth or vegetable broth instead.
- Fresh thyme can be used instead of dried thyme.
Variations:
- You can add chopped carrots, celery, and potatoes to the pot to make a one-pot meal.
- For a spicier version, add a chopped chili pepper or a pinch of cayenne pepper to the pot.
Tips and tricks:
- Make sure to brown the pork shanks well before braising them to develop a rich flavor.
- If the liquid in the pot evaporates too quickly, add more chicken broth or beer as needed.
- For a crispier skin, broil the pork shanks for a few minutes after braising them.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the pork shanks and sauce in a pot and heat over medium heat until warmed through.
Presentation ideas:
Serve the Beer-Braised Schweinshaxe on a large platter, garnished with chopped parsley or chives.
Garnishes:
Chopped parsley or chives
Pairings:
- Serve with a side of sauerkraut and mashed potatoes.
- A cold beer or a glass of red wine would pair well with this dish.
Suggested side dishes:
- Sauerkraut
- Mashed potatoes
- Roasted vegetables
Troubleshooting advice:
- If the pork shanks are tough, they may need to cook longer. Return them to the oven and check them every 30 minutes until they are tender.
- If the liquid in the pot is too thin, you can thicken it with a slurry of cornstarch and water.
Food safety advice:
- Make sure to cook the pork shanks to an internal temperature of 145°F to ensure they are safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Schweinshaxe is a traditional German dish that originated in Bavaria. It is typically made with pork shanks that are braised or roasted until tender.
Flavor profiles:
This dish has a rich, savory flavor with notes of beer and thyme.
Serving suggestions:
Serve the Beer-Braised Schweinshaxe with a side of sauerkraut and mashed potatoes for a hearty and satisfying meal.
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Region: German