Ingredients: Per 4 servings
- 2 pork shanks
- 1 carrot
- 1 onion
- 1 stalk celery
- 8 cups beer
- ¼ cup oil
- 2 bay leaves
- salt and pepper to taste
Add olive oil, and bay leaves to a large, oven-safe baking dish.
Chop the onion, carrot and celery into equal-sized pieces and and spread across the baking dish.
Add the shanks and brown the meat in the oven, preheated to 400 degrees F.
When the meat is well browned on all sides, add 2 pints of beer; close the oven door and cook for about an hour.
Remove everything from the oven. Carefully strain the sauce formed by the vegetables, beer and meat juices.
Then, add the remaining beer and return the shanks to the 400 degree oven to bake until the cartilage separates easily from the bone and the meat is soft, at least one hour.
It is important to check the cooking very often so that the shanks and pan juicesdo not dry out.
Serve the shanks well done, accompanied by mashed potatoes and beer sauce.
Beer, one of the most popular alcoholic beverages, has ancient origins and, according to written sources from Ancient Egypt and Mesopotamia, dated back as early as the fifth century BC.
Malted barley is certainly the ingredient most-commonly used to make beer and hops are typically added to compensate for the sweetness. Generally speaking, beers are divided into the categories of Ale (warm fermented beers produced with Saccharomyces cerevisiae yeasts), Lager (beer brewed at low temperatures and fermented with Saccharomyces carlsbergensis yeast) and Lambic (beers characterized by spontaneous fermentation typical of southern Belgium).
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