Traditional Oven – Beer Braised Pork Shanks

Ingredients

• 2 pork shanks
• 1 glass of beer
• 1 carrot
• 1 onion
• 1 celery
• Spring of rosemary
• 5 leaves of sage
• 1 leaf of laurel
• 2 cloves of garlic
• Salt
• Water

Directions

Wash, clean and dry the pork shanks. Sprinkle them all over with salt and put them in Contital lacquered aluminium smoothwall with the glass of beer, the carrot, the onion, the celery, the leaves of sage, the rosemary, the laurel and the cloves of garlic. Put the container in the fridge and let it cool for about 12 hours. Turn the shanks every 4 hours.

Baking

Put the tray with the shanks in the preheated oven to 300°F. Add some water if the shanks are coming dry. Cook for 2 1/2 hours, turning the meat twice during the cooking time. Serve them hot with mashed potatoes.

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