Beer-braised pork shank with sauerkraut and boiled potatoes

Ingredients

For 1 serving

• Pork shank170 g
• Sauerkraut150 g
• Potatoes180 g
• Caraway seeds1 pinch
• Bay leaves0.5 g
• Beef broth100 ml
• Extra virgin olive oil5 g
• Mustard1 teaspoon
• Beer100 ml
• Saltto taste
• Black pepperto taste

Contains: gluten, celery, mustard,

In season: November – February

Method

1. Preheat the oven to 170 °C (conventional). Pat the pork shank dry and season with salt and pepper; heat the oil in a frying pan over medium-high heat and brown it for 6–8 minutes, turning, until golden on all sides.
2. Put it in an ovenproof dish with the bay leaf, beer and beef stock, cover with a lid or foil and cook for 2 hours, turning it halfway, until the meat comes away from the bone.
3. Uncover, raise the oven to 200 °C and cook for another 15 minutes, basting with the juices, until the skin is golden and glossy.
4. Meanwhile bring a pan of salted water to the boil; peel the potatoes, cut them into pieces of about 3 cm and boil for 20 minutes, until easily pierced.
5. In a small pan warm the drained sauerkraut with the caraway over medium-low heat for 10 minutes, stirring, until piping hot.
6. Take the meat off the bone and serve it with the sauerkraut, potatoes and mustard.