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Tender Honey Beer Pork Shank

Kitchen Spotlight Tender beef cooked to perfection.

This honey and beer pork shank recipe is a mouthwatering classic. The two-step slow cooking guarantees ultra-tender meat that practically slides off the bone. The deep notes of dark beer, with its malty and caramel hints, blend beautifully with the sweetness of honey that glazes the shank. Aromatic herbs like juniper berries, thyme, and bay leaves elevate the flavors to a delightful balance. Carrots, cooked towards the end, soak in the sauce and bring a little freshness to the meal. A hearty, flavor-packed dish that takes time but is hassle-free.
alicia in the kitchen
Recipe by Alicia
Fresh from the kitchen: Thu, 06 Mar 2025 01:01:51 GMT
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Beer and Honey Braised Pork Shank is a comforting dish that masterfully combines tender pork with rich dark beer and sweet honey. This Alsatian-inspired recipe transforms a humble cut of meat into an elegant and flavorful meal.

The slow cooking process creates meat so tender it can be pulled apart with just a fork. The rich aroma that fills the kitchen while cooking is simply irresistible.

Essential Ingredients

  • Pork shanks: look for well-marbled cuts with thin skin
  • Dark beer: use abbey ale or German Dunkel
  • Honey: choose a robust variety like chestnut
  • Aromatics: thyme, bay leaves and cloves form the base
  • Carrots: add sweetness and color
  • Juniper berries: provide subtle pine notes

Detailed Preparation

1. Initial Setup
- Bring shanks to room temperature for 1 hour
- Prepare all aromatics and vegetables
- Check oven temperature accuracy
- Select appropriately sized Dutch oven
2. Perfect Searing
- Heat pot thoroughly before adding oil
- Brown shanks carefully on all sides
- Minimize movement during browning
- Proper caramelization is crucial for flavor

[Continued Beer and Honey Braised Pork...]

3. Aromatic Beer Bath
- Pour beer slowly to deglaze
- Distribute aromatics around meat
- Liquid should barely cover meat
- Maintain gentle, steady heat
4. Glazing Technique
- Reduce sauce patiently until syrupy
- Add honey gradually, tasting often
- Baste meat regularly during glazing
- Watch carefully to prevent over-caramelization

Beer selection is crucial for this dish. Belgian abbey ale provides perfect malt and caramel notes that complement the honey. This combination creates an exceptionally deep and flavorful sauce.

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Tender Beer and Honey Glazed Pork Shank | Tasteofsavor.com

Perfecting the Sauce

Sauce reduction requires patience and attention. The ideal consistency should coat the meat while maintaining shine. Final honey addition creates the perfect finishing touch.

Seasonal Adaptations

Add button mushrooms in autumn. Serve with spring vegetables in season. Layer sauerkraut under shanks in winter months.

This signature dish consistently impresses at family gatherings. While time-intensive, the spectacular result of tender meat with glossy sauce justifies every minute of preparation.

Recipe Tips & Tricks

→ What kind of beer should I use?
A dark beer, like an abbey or trappist style, works best for its malty flavors.
→ Can this dish be made ahead of time?
Yes, you can complete the first stage of cooking a day in advance and finish with the honey glaze before serving.
→ How do I know if the shank is cooked enough?
The meat should easily pull away from the bone when tested with a fork.
→ What is a good side for this dish?
Homemade mashed potatoes or steamed potatoes make great pairings to enjoy the sauce.
→ Can I use something other than honey?
Maple syrup or brown sugar can be subbed, though they’ll change the flavor slightly.

Pork Shank with Honey & Beer

A soft, fall-apart pork shank simmered in a dark beer and honey sauce, paired with caramelized carrots.

Prep Time
30 mins
Time at the Stove
210 mins
Total Time
240 mins
Recipe by: Alicia

Type of Dish: Beef

Skill Level: Some Experience Needed

Style of Cooking: French

Makes: 4 Feeds

Good for: Low Carb, No Dairy

Shopping List

→ Vegetables & Herbs

Item 01 4 medium-sized carrots
Item 02 2 garlic cloves
Item 03 1 single shallot
Item 04 1 sprig of thyme
Item 05 1 bay leaf
Item 06 2 cloves
Item 07 2 juniper berries
Item 08 1 tablespoon finely chopped parsley

→ Meat

Item 09 2 pork shanks

→ Liquids & Seasoning

Item 10 1 liter dark beer
Item 11 100 grams honey
Item 12 Olive oil
Item 13 Salt
Item 14 Pepper

Let's Cook

Step 01

In a cast-iron pot, use olive oil to sear the pork shanks on all sides. Season them with salt and pepper, then pour in the beer.

Step 02

Toss in the chopped, de-germed garlic, quartered shallot, thyme sprig, cloves, juniper berries, and the bay leaf.

Step 03

Pour enough water to cover the meat. Bring everything to a boil, close the pot, and bake it in the oven at 150°C for 2.5 hours.

Step 04

Take the shanks out, strain the liquid, and reduce it by two-thirds. Stir in the honey.

Step 05

Pour the sauce onto the pork and bake at 200°C for another hour. Keep basting and flipping them as they cook.

Step 06

Steam the carrots and toss them into the dish 5 minutes before serving. Garnish with the chopped parsley on top.

Cook's Tips

  1. A classic dish reimagined with beer for a unique twist
  2. Cooking it twice makes the meat incredibly soft and juicy

Kitchen Gear Needed

  • Cast-iron pot
  • Oven-safe dish
  • Steamer

Good to Know (Per Serving)

Numbers are approximate - your results may vary based on specific ingredients used
  • Calories per Serving: 520
  • Fat: 28 g
  • Carbs: 35 g
  • Protein: 42 g