In Kansas City two things are true, we love beer and we love Italian food. Chef Jasper J. Mirabile Jr., owner of Jasper’s Restaurant shares his recipe for beer-braised pork shanks, which will be on the 1954 Supper Club menu April 17.
East Village Beer-Braised Pork Shanks
- 24 oz. Green Flash Brewing East Village Pilsner
- 5 pounds pork shanks
- 1 medium onion, chopped
- 1 tablespoon butter
- Salt & pepper (to taste)
- 3 - 4 Yukon gold potatoes cubed
- 12 ounces chicken or beef broth
- Flour for dusting
- 1 cup green peas
- 4 carrots, diced
- 1 bunch Spring onions
- Fresh thyme and rosemary
Preheat oven to 400°. Slice onions. In a large pot, sauté onions in butter over medium high heat. Dust shanks with salt and pepper to taste and then flour and brown on each side. Reduce pot with beer and cook in oven about 30 minutes for each pound of pork. Add fresh herbs. Add beef broth as needed. Add carrots, peas and potatoes the last 45 minutes. Season with more salt and pepper as needed. Serve over risotto or soft polenta.