Step 1

Starting the day before you want to serve this dish, season the shanks with salt and pepper, re-wrapping them back in the butcher’s paper and refrigerate them for 24 hours. This will help fully season the meat.

Step 2

In a large Dutch oven over medium heat, add oil or fat. Dredge each piece of shank in the flour and brown as in the HasenpfefferHasenpfeffer recipe. Remove from the pan and check if more oil is needed. Add onions, carrots, leeks, celery and bay leaves; stir and cook for 5 – 6 minutes until the onions are transparent and the veggies are lightly caramelized. Add garlic and thyme, cooking for another minute. Deglaze with German lager and add the stock. Nestle the shanks into the liquid and bring to a simmer.

Step 3

Cover with a tight-fitting lid and place into the center of a preheated 325°F | 163°C oven. Braise for 2 – 2 1/2 hours, until fork tender. Remove from the oven and place over a burner on medium heat. Transfer the shanks to a plate, and reduce the braising liquid by half. Check the seasoning of the sauce. Serve with sauerkraut and mashed potatoes infused with Altbier.