It’s worth a call
to the butcher to procure fresh pork shanks. These flavors will
remind you of classic German sauerbraten. Let shanks oven braise,
undisturbed, until very tender. Serve with sliced rye bread and
a cucumber and dill salad.
Fresh Pork
Shank German-Style
2 fresh pork shanks, about
3 to 4 pounds total
Salt and freshly ground black pepper, to taste
4 slices bacon, diced
1 large onion, peeled and sliced
1 (32-ounce) packaged refrigerated sauerkraut, rinsed and drained
well.
1/2 teaspoon freshly ground black pepper
1/4 teaspoon ground allspice
1 bay leaf
2 teaspoons Dijon-style mustard
2 tablespoons brown sugar
4 ounces beer, room temperature
Season shanks with salt
and pepper, set aside.
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.
Meanwhile, in large bowl
stir together drained sauerkraut and remaining ingredients.
Remove shanks, place sauerkraut
mixture on bottom of pan, return shanks on top of kraut, drizzle
beer over all. Cover and place in 350 degrees F. oven for 2 to
2 1/2 hours, until shanks are very tender.
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