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overhead shot of 3 pork shanks with veggies on a white platter
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5 from 52 votes

Country-Style Braised Pork Shanks

My Country-Style Beer Braised Pork Shank recipe is easy to make. You'll love the outrageously tender pork shank and the rich and flavorful sauce this recipe makes.
Prep Time15 mins
Cook Time2 hrs 45 mins
Total Time3 hrs
Course: Entree
Cuisine: American
Servings: 4
Calories: 1000kcal


  • 4 pork shanks about 5 pounds
  • 1 cup all-purpose flour seasoned with sea salt and black pepper to dredge the pork shanks
  • 1 cup carrots chopped
  • 1 cup onions chopped
  • 1 cup celery chopped
  • 16 ounces mushrooms
  • 2 cups baby potatoes or regular potatoes cut into chunks
  • 2 tablespoons tomato paste
  • cups beef stock
  • 1⅓ cups chicken stock
  • 12 ounces beer
  • 6 cloves garlic
  • 4 sprigs rosemary fresh
  • 4 sprigs thyme fresh
  • 1 teaspoon cracked black pepper or ½ teaspoon of regular black pepper
  • 1 teaspoon coarse sea salt


  • Dredge the pork shanks in flour seasoned with sea salt and black pepper.
  • Add vegetable oil to a large dutch oven (6-7 quarts or a large skillet) over medium-high heat. Sear the pork shanks for about 2 minutes on each side.
    Once seared on all sides, remove the pork shanks from the pan and set aside until needed.
    **Discard the oil if it’s burnt and start with fresh oil, but don’t clean out the pan. We want all those tasty bits stuck to the pan for the sauce.
  • Add the celery, carrots, onions, mushrooms and potatoes to the pot. Let the vegetables cook over medium heat for 5-7 minutes or until they have all been lightly cooked.
  • After lightly cooking the vegetables, add the beer to the dutch oven. Turn the heat down and scrape all the bits off the bottom of the pan.
    This process is called deglazing.
  • After deglazing the pan, add the stock, herbs, salt, cracked black pepper and tomato paste to the pot.
    Allow the mixture to simmer over medium heat for 5 minutes.
  • Remove about two-thirds of the vegetables and stock from the pot. Add the seared pork shanks back into the pan, arranging them so that the remainder of the vegetables and stock will mostly cover them.
  • Add the stock and veggies back to the pan. They should almost completely cover the pork shanks.
    Cover the pot with a lid or aluminum foil and place into a 325 degree preheated oven for 3 hours.
  • When the pork shanks are ready you may have a good amount of grease pooling in the pan. Remove most of the grease and discard it. Mix the rest back into the sauce
  • Serve the pork shanks with the sauce and vegetables and enjoy!


Calories: 1000kcal | Carbohydrates: 50g | Protein: 139g | Fat: 25g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 377mg | Sodium: 1532mg | Potassium: 3603mg | Fiber: 9g | Sugar: 9g | Vitamin A: 5596IU | Vitamin C: 38mg | Calcium: 624mg | Iron: 19mg