Beer braised pork shanks make for a hearty stew that can be cooked on the stovetop, pressure cooker, or slow cooker. This recipe calls for bone-in pork shanks for big, delicious flavor.

Beer braised pork shanks and polenta in a white serving plate

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I made pork shanks! Scary, unfamiliar pork shanks. Or is that just me? Either way, I decided it was time to experiment with this cut and to some R&D to figure out the best way to cook them.

Although you’ll typically find sous vide recipes around here, this time I went traditional (although it’s a safe bet a sous vide version is coming).

Outline of a pig cut into sections with the front leg highlighted.
Picture from Porter Road

Pork shank is a cut that comes from the front forearm of the pig. This is a muscle-y, tough cut of meat. There’s a large bone with meat surrounding it, which means all kind of melty marrow when you cook it slow.

You should cook pork shanks low and slow, so the meat can fully break down and you can make the most of that big bone. This is the kind of cut you want to be fall apart tender.

Here are the cooking methods I recommend, ranked in order of the amount of time they’ll take to prepare:

  1. Instant Pot (90 minutes)
  2. Stove top in a dutch oven (3-5 hours)
  3. Slow Cooker (8-10 hours)

No matter what method you use, you’ll start by seasoning and searing the meat and you’ll end by looking for meat that falls away from the bone and shreds easily. If this hasn’t happened, keep cookin’.

4.96 stars from 22 reviews
Featured Review

I love how this turned out! I made it in my pressure cooker and it was excellent flavor and super tender. Thanks for the recipe!

Megan
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You can use any liquid you like for braised pork shanks, but I chose to use beer. A dark beer, like a stout or an Oktoberfest, are great choices for imparting lots of flavor. You could also use a red wine (I’d recommend something lighter, like a pinot noir), or beef or chicken stock.

But first things first: season! I wanted my braised pork shanks to have a smoky flavor, so I went with the Chili Coffee seasoning blend I developed for pork chops in my cookbook, Everyday Sous Vide.

Then let it all cook for a reeeaaally long time, rotating the shanks every so often so the meat is evenly submerged in the liquid. Once it easily pulls away from the bone and shreds, it’s ready.

These pork shanks are delicious served with a simple parmesan polenta, mashed potatoes, or scalloped potatoes. In other words, serve ’em with carbs, please.

A white bowl with braised lamb shanks and creamy polenta, garnished with herbs. A gold fork rests in the bowl beside a purple napkin on a bright yellow background—perfect for serving braised pork shanks, too.
4.96 stars from 22 reviews

Get the Recipe:

Beer Braised Pork Shanks

Prep Time: 25 minutes
Cook Time: 1 hour 30 minutes
Yield: 4 servings
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Beer braised pork shanks make for a hearty stew that can be braised on the stovetop, pressure cooker, or slow cooker. This recipe calls for bone-in pork shanks for big, delicious flavor.

Ingredients
  

Coffee Rub

  • 2 tbsp finely ground dark-roast coffee
  • 2 tbsp chili powder
  • 2 tbsp dark brown sugar, tightly packed
  • 1 tbsp smoked paprika
  • 1 tbsp kosher salt
  • 1 tsp ground cumin
  • 1 tsp red pepper flakes

Pork Shanks

  • 2 pork shanks, about 2 pounds
  • 1 tbsp butter
  • 1 red onion, diced
  • 2 carrots, peeled and diced
  • 5 cloves garlic, minced
  • 12 oz dark beer, such as Oktoberfest or stout
  • 2 cups stock, beef or chicken
  • 2 bay leaves
  • 1 tsp dried herb blend, I use Italian seasoning
  • 1/2 tsp salt

Instructions
 

  • In a bowl, mix together coffee, chili powder, brown sugar, paprika, 1 tbsp salt, cumin, and red pepper flakes. Rub the pork shanks thoroughly with the spice mixture. You may have some left over, store it in an airtight container for future use.
    Two pieces of seasoned, uncooked meat sit on a white cutting board with a black handle, against a bright yellow background. Spices are scattered around the meat on the board.
  • In a large, heavy bottomed pot or dutch oven, melt butter over medium high heat. Once melted, sear the pork shanks on all sides until deep brown. Remove to plate.
    Two seasoned pieces of meat are browning in a white Dutch oven on a stovetop, with spices and oil visible in the pan.
  • Reduce the heat to low and add onions, carrots, and garlic to the pot and cook until onions have started to soften, 3-5 minutes.
    Three bowls on a yellow surface: one with chopped red onions, one with chopped carrots, and a small bowl in the center with minced garlic—perfect aromatics for preparing flavorful Braised Pork Shanks.
  • Deglaze the dutch oven with beer. Stir and scrape any stuck on bits from the bottom of the pot to loosen.
    A hand holds a can of Oktoberfest beer above a white pot on a stove, pouring it into a bubbling mixture of chopped vegetables and liquid—perfect for preparing Braised Pork Shanks.
  • If cooking in the Instant Pot or slow cooker, transfer liquid and veggies to that container. Add stock, bay leaves, salt, and dried herb blend to your vessel of choice and stir to combine. Return pork shanks to liquid.
    Two seasoned Braised Pork Shanks are simmering in a Dutch oven filled with a rich, chunky tomato and herb sauce. The white pot with handles sits on the stovetop, capturing the essence of slow-cooked comfort food.
  • If cooking in the Instant Pot, cook using the manual setting for 90 minutes and use a manual release when done. If cooking stove top, cook for 3-5 hours, turning the shanks every hour or so, until fall apart tender. If cooking in the slow cooker, cook for 8-10 hours, turning the shanks every hour or so, until fall apart tender.
  • To serve, remove shanks to a cutting board and pull the meat from the bone. Serve with braising liquid spooned over the top.
    cropped-braised-pork-shanks-1-2.jpg

Notes

If you’d like, substitute any “smoky” seasoning for the seasoning blend in the recipe.
For more of a “gravy”, melt 1/4 cup butter in a skillet. Add 1/3 cup flour and cook for 3-5 minutes over low heat. Add the roux to braising liquid after removing the shanks and stir until liquid has thickened.
Cuisine: American
Course: Dinner
Author: Chelsea Cole
Calories: 410kcal, Carbohydrates: 21g, Protein: 51g, Fat: 11g, Saturated Fat: 4g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 4g, Trans Fat: 1g, Cholesterol: 157mg, Sodium: 2838mg, Potassium: 1070mg, Fiber: 4g, Sugar: 10g, Vitamin A: 7670IU, Vitamin C: 5mg, Calcium: 90mg, Iron: 4mg
Did you make this recipe?Mention @chel.seacole on Instagram or tag #aducksoven.