• 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)


  1. Season shanks with salt and pepper, set aside. In large Dutch oven or pot sauté 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.
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