Braised Pork Shank with Sauerkraut — Stinco di Maiale con Crauti
An Alpine Trentino braise of pork shank slow-cooked in beer and stock with juniper, bay, and caraway until the meat falls from the bone, served over a bed of sauerkraut sweetened with apple and onion.
Italian
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Pat pork shanks dry. Season with 1 tsp salt and 0.5 tsp pepper. Slice onions and carrots thickly. Smash garlic. Lightly crush juniper berries. Peel and dice Granny Smith apples. Thinly slice 1 onion for sauerkraut. Drain and rinse sauerkraut once.
Sear
Preheat oven to 160°C. Heat 2 tbsp olive oil in a large ovenproof pot over medium-high heat. Brown shanks 10–12 minutes, turning to colour all sides deeply. Transfer to a plate.
Build
Reduce heat to medium. Add sliced onions and carrots, cook 6–7 minutes until softened. Add garlic, juniper, caraway, bay, thyme; stir 1 minute until fragrant. Pour beer, let bubble 2 minutes. Stir in mustard and stock.
Braise
Return shanks, nestling them halfway into liquid. Cover tightly. Transfer to oven, braise 2 hours 45 minutes, turning every 45 minutes until meat falls from bone. While shanks braise in its final hour: heat 2 tbsp oil in a medium skillet over medium heat, add sliced onion, cook 4 minutes until soft, add apples and caraway, cook 3 minutes, stir in sauerkraut, brown sugar, and salt to taste, cook 8 minutes over medium-low until heated through.
Reduce
Lift shanks onto a plate, tent with foil. Strain braising liquid into a saucepan, skim fat. Reduce over medium-high heat 5–6 minutes until glossy. Season to taste with salt and pepper.
Plate
Spread warm sauerkraut on plates. Lay shank on top. Spoon reduced sauce over meat. Serve immediately.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.