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pork shanks fresh salt black pepper bacon onion sauerkraut black pepper ground allspice bay leaf mustard brown sugar
Viewed: 45 - Published at: 6 years agoIngredients
- 2 pork shanks fresh, about 3-4 pounds total
- salt
- black pepper
- 4 slices bacon diced
- 1 onion large, peeled and sliced
- 32 ounces sauerkraut refrigerated, rinsed and drained well
- 1/2 teaspoon black pepper freshly ground
- 1/4 teaspoon ground allspice
- 1 bay leaf
- 2 teaspoons dijon mustard
- 2 tablespoons brown sugar
- 4 ounces beer room temperature
Method
- Season shanks with salt and pepper, set aside. In large Dutch oven or pot saute bacon to render fat, stir in onion and cook and stir until onion is tender but not brown; push to one side of pan. Add shanks and brown on all sides, about 15 minutes, turning occasionally. Meanwhile, in large bowl stir together drained sauerkraut and remaining ingredients. Remove shanks, place sauerkraut mixture on bottom of pan, return shanks on top of kraut, drizzle beer over all. Cover and place in 350 degrees F. oven for 2-2 1/2 hours, until shanks are very tender.
