Pork and pork shanks in Brittany

Since moving back to Brittany, I have slowly rekindled my love with pork – even though I am not usually a big meat eater. But Brittany is indeed France’s biggest pork-producing region and naturally features heavily in its cooking repertoire. Pork is also an inexpensive meat to shop for here, which is why we often turn to it at the grocery store and at the market. Pork shoulders, pork chops, shanks, belly, pork pâtés and rillettes – if you like pork, Brittany is definitely the place to be!

Of all the pork pieces available, my husband (who is Canadian and recently moved to France with me) was very surprised to find pork shanks were so popular and affordable here. They’re in fact a beloved piece of meat here, as they’re full of flavor, economical and easy to prepare when braised. 

So today I wanted to share with you this very typical method from my home region for cooking pork shanks – slowly braised in beer. This easy method ensures the meat turns fork tender every time and creates such a delicious sauce too. As a personal touch, I like to add spices like cinnamon and cloves, as they complement the beer flavor nicely and add extra warmth to this dish. 

What are pork shanks exactly? 

Pork shanks, known as “jarrets de porc” in French, are an incredibly popular piece of meat in France. Pork shanks come from the front forearm of the pig and are known to be an affordable, lean, yet tough cut of meat. They can in fact turn chewy when cooked incorrectly. However, if you braise them slowly for a long period of time, they turn utterly tender and succulent. This is why you will often find beer-braised and cider-braised pork shank recipes in Brittany. 

Pork shanks are almost always sold bone-in and with the skin on. This means the bone and skin also give the braising liquid a lot more flavor. 

The key to this recipe is to never allow the braising liquid simmer or bowl, or it will toughen the meat. Instead, let the pork shanks cook slowly for about 3 hours until they turn fork tender. 

I think this recipe is thus best suited for weekends, when you can devote a few hours to being home. This is a simple recipe that requires minimal effort and prepping, but it takes more than 3 hours to achieve, so plan accordingly.

Cooking notes: 

• What beer to choose? For this recipe, I recommend using an Amber ale. This type of beer has a medium to high cereal character. It provides delicious roasted flavors and caramel notes to this dish, without being too sweet or overpowering.  Amber Ales are quite popular in Brittany, and known as “Ambré”. You may be lucky enough to find some of our brews in North America. But if you can’t, Amber ales are also very easy to find in North America and will provide a very similar taste. You can find a few suggestions here.  
• Equipment: To achieve this recipe, you will need a heavy bottomed Dutch-oven (about 6-quarts) or a large casserole that can go from the stove top to the oven.
• For this recipe, make sure you purchase fresh pork shanks – not cured or smoked. 
• Pork shanks almost always come bone-in and with the skin on. Even if you’re not planning on eating it, keep the skin on during the cooking process; as it will impart a lot of favor to the meat and braising liquid. Once the shanks are cooked, you can then decide to remove it if you want. 

I hope you’ll love this Beer-Braised Spiced Pork Shanks as much as I do! If you have any questions, please leave a comment. 

If you enjoy pork recipe, I suggest you try my traditional French Braised Pork with Prunes recipe and my easy Pork Chops with Apples and Cider recipe. They are two rustic recipes hailing Brittany, my home region, that are perfect for any occasion.

You may also like:

• Classic French Beef Bourguignon
• French Roast Chicken
• Chicken and Mushroom Pie (Tourte)
• Classic French Coq Au Vin Rouge
• French Tarragon Chicken 
• Simple Chicken Marengo with Mushrooms 
• Chicken Chasseur (Classic French Hunter’s Chicken)
• Braised Chicken Thighs with Garlic and Onion
• Chicken Breasts in Creamy Mushroom Sauce

Beer-Braised Spiced Pork Shanks

Print Recipe

Serves: 2 Prep Time: 15 Minutes Cooking Time: 3 Hours 3 Hours

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 2 voted )

Ingredients

2 whole fresh pork shanks, bone-in and skin on
1/2 tsp salt
1 tbsp (15ml) extra virgin olive oil
1 tbsp (14g) unsalted butter
1/3 lb (150g) shallots, peeled and thinly sliced
1 garlic clove, peeled and minced
1 lb (450g) carrots, peeled and roughly chopped
8 cloves
2 bay leaves
1 tsp ground cinnamon
½ tsp ground black pepper
3 sprigs of thyme
3 cups (750ml/24oz) Amber beer
1 cup (250ml) beef stock (ideally, low sodium)

Instructions

Step 1 - One hour before cooking, take the shanks out of the fridge. Season them with salt all over. Let rest to near room temperature. 

Preheat your oven to 320°F (160°C) with a rack in the lower middle. 

Step 2 - In a large Dutch oven or casserole, heat up the olive oil and butter on medium-high heat until it shimmers. Add the pork shanks and cook until golden all over for about 10 minutes, rotating the shanks every 2-3 minutes. When nicely golden all over, transfer the shanks to a plate. Do not clean the drippings in the Dutch oven. 

Step 3 -Turn the heat to medium and add the shallots, garlic and carrots. Cook for 7-8 minutes until the onion is glistening and fragrant. Add the pork shanks back into the Dutch oven, over the vegetables. Add the cloves, bay leaves, ground cinnamon, black pepper and thyme. Add the beer and stock. Bring to a simmer, cover with a lid and place in the pre-heated oven for 3 hours, turning the pork shanks after 1 hour and 30 minutes.  

Step 4 -After the 3-hour mark, check if the pork is tender by poking a pointy fork in it. If they still seem too tough, cook for 30 extra minutes. 

For serving, place the shanks in the middle of a shallow plate and pour the braising liquid with the vegetables over top. Serve with mashed potatoes, roasted potatoes or Gratin Dauphinois.

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