Ingredients Jump to Instructions ↓

  1. 2 fresh pork shanks, about 3 to 4 pounds total

  2. Salt and freshly ground black pepper, to taste

  3. 4 slices bacon, diced

  4. 1 large onion, peeled and sliced

  5. 1 (32-ounce) packaged refrigerated sauerkraut, rinsed and drained well.

  6. 1/2 teaspoon freshly ground black pepper

  7. 1/4 teaspoon ground allspice

  8. 1 bay leaf

  9. 2 teaspoons Dijon-style mustard

  10. 2 tablespoons brown sugar

  11. 4 ounces beer, room temperature

Instructions Jump to Ingredients ↑

  1. Season shanks with salt and pepper, set aside.

  2. In large Dutch oven or pot sauté bacon to render fat, stir in onion and cook and stir until onion is tender but not brown; push to one side of pan. Add shanks and brown on all sides, about 15 minutes, turning occasionally.

  3. Meanwhile, in large bowl stir together drained sauerkraut and remaining ingredients.

  4. Remove shanks, place sauerkraut mixture on bottom of pan, return shanks on top of kraut, drizzle beer over all. Cover and place in 350 °F (175 °C) oven for 2 to 2 1/2 hours, until shanks are very tender.


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