• 2 pork shanks, fresh, about 3-4 pounds total
  • To taste, salt and black pepper
  • 4 slices bacon, diced
  • 1 large onion, peeled and sliced
  • 1 32-oz package sauerkraut, refrigerated, rinsed and drained well
  • 1/2 teaspoon black pepper, freshly ground
  • 1/4 teaspoon ground allspice
  • 1 bay leaf
  • 2 teaspoons Dijon-style mustard
  • 2 tablespoons brown sugar
  • 4 ounces beer, room temperature

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.

Serves 4.

It’s worth a call to the butcher to procure fresh pork shanks. These flavors will remind you of classic German sauerbraten. Let shanks oven braise, unmolested, until very tender. Serve with sliced rye bread and a cucumber and dill salad.

Calories: 680 calories

Protein: 87 grams

Fat: 25 grams

Sodium: 1120 milligrams

Cholesterol: 245 milligrams

Saturated Fat: 9 grams

Carbohydrates: 22 grams