Pork Shank with Beer

Take the pork shanks and dry them well with kitchen paper. Season with salt and pepper on all sides. If you want, you can rub a bit of mustard on the shanks for extra flavor.

In a large pot or deep skillet, heat the olive oil over medium-high heat. Add the shanks and brown them on all sides until you get a nice golden crust (about 10 minutes).

Remove the shanks from the pot and set them aside. In the same pot, add the onions, garlic, and carrots. Cook over medium heat for about 5-7 minutes, until the onions become soft and translucent.

Put the shanks back into the pot over the sautéed vegetables. Add the beer and beef broth, so that the shanks are almost completely immersed in the liquid. Add the bay leaves and rosemary, then bring everything to a boil.

Lower the heat and cover the pot with a lid. Let it simmer for 2.5-3 hours, turning the shanks occasionally, until the meat is tender and easily comes off the bone.

When the meat is ready, remove the shanks from the pot and set them aside on a plate. Increase the heat and let the cooking liquid reduce for about 10-15 minutes, until it thickens.

Put the shanks back into the pot with the thick sauce and mix well. If desired, add a bit of apple cider vinegar for a touch of acidity that balances the sweetness of the beer. Serve the shanks with their rich sauce and accompany with typical sides like kraut, mashed potatoes, or roasted potatoes.