Pork Shank with Beer

Take the pork shanks and pat them dry with paper towels. Season with salt and pepper on all sides. If you like, you can rub a bit of mustard on the shanks for an extra touch of flavor.

In a large pot or deep pan, heat the olive oil over medium-high heat. Add the shanks and brown them on all sides until they have 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.

Place the shanks back in the pot on top of the sautéed vegetables. Add the beer and meat broth, so that the shanks are almost completely submerged 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 falls 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.

Return the shanks to 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 (sauerkraut), mashed potatoes, or roasted potatoes.