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Ingredients
US|METRIC
4 SERVINGS
- 2 pork shanks (fresh, about 3-4 pounds total)
- salt
- black pepper
- 4 slices bacon (diced)
- 1 onion (large, peeled and sliced)
- 32 oz. sauerkraut (refrigerated, rinsed and drained well)
- 1/2 tsp. black pepper (freshly ground)
- 1/4 tsp. ground allspice
- 1 bay leaf
- 2 tsp. dijon style mustard
- 2 Tbsp. brown sugar
- 4 oz. beer (room temperature)
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Directions
- 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.
NutritionView More
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230Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories230Calories from Fat120 |
% DAILY VALUE |
Total Fat13g20% |
Saturated Fat4g20% |
Trans Fat |
Cholesterol20mg7% |
Sodium1130mg47% |
Potassium540mg15% |
Protein6g |
Calories from Fat120 |
% DAILY VALUE |
Total Carbohydrate19g6% |
Dietary Fiber8g32% |
Sugars10g |
Vitamin A2% |
Vitamin C60% |
Calcium10% |
Iron20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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