Pork Shank with Honey & Beer (Print Version)

# Ingredients:

→ Vegetables & Herbs

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

→ Meat

09 - 2 pork shanks

→ Liquids & Seasoning

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

# Instructions:

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.
02 - Toss in the chopped, de-germed garlic, quartered shallot, thyme sprig, cloves, juniper berries, and the bay leaf.
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.
04 - Take the shanks out, strain the liquid, and reduce it by two-thirds. Stir in the honey.
05 - Pour the sauce onto the pork and bake at 200°C for another hour. Keep basting and flipping them as they cook.
06 - Steam the carrots and toss them into the dish 5 minutes before serving. Garnish with the chopped parsley on top.

# Notes:

01 - A classic dish reimagined with beer for a unique twist
02 - Cooking it twice makes the meat incredibly soft and juicy

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