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Roasted Pork Shanks

Roasted Pork Shanks

All great Oktoberfest recipes start with pork and beer. These roasted pork shanks tick all the boxes and make for a pretty epic feast at your backyard biergarten. The shanks are made the traditional way: boiled in a caraway seed infused stock then scored, seasoned in our honey ale rub, and roasted until skin is crisp. 

Roasted Pork Shanks

Difficulty: Moderate
Prep time: 1 hours
Cook time: 2 hours
Serves: 2-4


5 lbs. 

Pork Shank, hind
3 qts


2 T Caraway Seeds
Garlic Cloves, shamshed
2 T Kosher Salt
1 T Black Peppercorns
3 Bay Leaves
2 T Olive Oil
1/2 cup  Cock-a-Doodle Brew Rub
12 oz.  Oktoberfest Beer
1 cup Chicken Stock
Yellow Onions, sliced
Thyme Sprigs



  1. In a large pot, add water, caraway, garlic, salt, peppercorns, and bay leaves.  Add the pork shanks, making sure they are submerged.  Bring to a boil, then reduce to a simmer.  Simmer for 1 hour, turning occasionally.

  2. After 1 hour, remove the pork shanks and allow to cool to room temperature.  Cut horizontal slits in the rind, ½ inch apart.  Rub with olive oil, then season with Cock-A-Doodle Brew.

  3. Preheat the oven or grill to 375 F.

  4. Add beer, stock, onion, and thyme to a Dutch oven, or deep skillet.  Set seasoned pork shanks on top, then roast for 1 ½ hours, basting at the 30 and 60 minute marks.

  5. Increase the temperature to 425 F, and roast and additional 25 to 35 minutes to crisp the skin.

  6. Remove from the oven, and serve warm with beer braised onions.

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