Beer Braised Pork Shanks

Preheat oven to 250 degrees F. 

While the oven is preheating, Mix italian seasoning, paprika, chili powder, salt and pepper together in a small bowl. Use this mixture to coat your pork shanks after patting them dry with a paper towel.  

Heat pork lard in dutch oven. When hot, sear the pork shanks until brown on all sides. Set seared pork shanks aside. 

Add more pork lard to the dutch oven. When melted, cook chopped onions and celery until soft and beginning to brown. About 6 minutes. 

Add thyme sprigs, dried sage and bay leaves in the dutch oven and place pork shanks on top of the thyme and vegetables. 

Pour beer over the shanks. Add the broth until the shanks are almost completely submerged. 

Bring the mixture to a simmer, cover the dutch oven and place in the preheated oven. 

Cook until meat is tender and falling off the bone, making sure to turn the shanks each hour. Total cook time is approximately 4-5 hours. 

Serve with your favorite starchy side dish and drizzle the remaining sauce over the meat. 

Optional for a thicker gravy (but recommended!): Spoon braising liquid into a separate saucepan. Add 1/4 cup of flour and simmer until reduced by about a third. Season with salt and pepper to taste. 

*Ours is pictured with creamy mashed potatoes and sweet corn.