Italian
Pork Shank with Beer
by Federico Fusca Chef · 332K subscribers on YouTube
A succulent oven-roasted pork shank, slow-cooked with beer, rosemary, sage, bay leaf, paprika, and garlic until the meat is butter-tender and the skin is irresistibly crispy. Served on a soft bread roll with roasted garlic cream.
- Cook
- 2h 45min
- Difficulty
- easy
Ingredients
9 items- 2 pcsStinco di Prosciutto
- Rosemaryto taste
- Sageto taste
- Bay Leavesto taste
- Paprica Dolce o Affumicatasweet or smoked, to taste
- Sale a Fiocchito taste
- 2 pcsBeercold beer, any lager or ale
- 2 pcsGarlicwhole heads, roasted
- 1 pcsPanino Morbido(optional) — soft bread roll for serving (optional)
Method
- Get two nice pork shanks from your butcher. Make small incisions all over them.
- Season with rosemary, sage, bay leaf, sweet or smoked paprika, flaky salt, and a lot of love. Massage the seasoning in well.
- Place in the oven at 150°C (300°F) for 2 hours and 30 minutes.
- Open two cold beers. Halfway through the cooking, pour the beer over the shanks, letting it sizzle.
- After the 2.5 hours, increase the oven to 240°C (465°F) and cook for another 15 minutes.
- Take a soft bread roll from the baker. If it's too hard, dampen it in the sauce from the pan to soften it.
- Take the two roasted garlic heads from the oven, squeeze out the cloves, and mash them into a smooth cream.
- Shred the shank meat with your hands (be careful—it's hot). Enjoy the crispy crackling (cotenna) separately.
- Assemble: pile the shredded meat onto the bread roll, spread the garlic cream on top, and cut the roll in half. Serve and enjoy.
Federico Fusca Chef
Home cook332K subscribers on YouTube256.5M total channel viewsSono Federico Fusca. Cucina italiana godereccia, ignorante e senza compromessi🔥 Ricette vere, creme illegali e piatti che spaccano. 👉 Iscriviti se ami mangiare sul serio.
