Beer-Braised Porcelet Shanks with Pickled Cabbage and Maple Mustard

Cook Time 2 1/2 hours
Yield Serves 4
RECIPE Ingredients


  • 2 Porcelet shanks
  • Salt and pepper
  • 3 garlic cloves
  • 1 tablespoon fennel seeds
  • 1 tablespoon olive oil
  • 2 large onions, quartered
  • 12 oz dark beer, such as stout
  • 2 cups chicken stock
  • 3 whole cloves
  • 2 bay leaves


  • 1 small head purple cabbage
  • ¾ cup white vinegar
  • ¼ cup sugar
  • ¼ cup avocado oil
  • 2 teaspoons kosher salt
  • ½ teaspoon cumin seeds
  • ½ teaspoon coriander seeds
  • ½ teaspoon mustard seeds


  • ¼ cup grainy Dijon
  • 2 tablespoons pure maple syrup
Recipe notes
The quality of our milk-fed porcelet elevates a classic German beer hall dish to the heavenly realms. Easy to braise, these shanks offer fall-apart tender meat and a crackling finish accented with tangy quick-pickled cabbage.
RECIPE Preparation
  1. Preheat oven to 300 degrees F.
  2. Using a mortar and pestle, grind the garlic, fennel seeds, and olive oil into a paste.
  3. Score the skin of each pork shank in a crosshatch pattern, being careful not to cut into the meat. Rub with the garlic and fennel mixture; allow to sit at room temp for 30 minutes.
  4. Nestle the onions into a large roasting pan and place shanks on top. Season well with salt and pepper. Add beer, chicken stock, cloves, and bay leaf.
  5. Braise for 2 hours or until soft and fork tender. Remove shanks from braising liquid and set liquid aside. Carefully transfer the shanks into another pan and place them back in the oven under the broiler until the skin crisps. Watch carefully to avoid burning.
  6. Meanwhile, bring the braising liquid to a boil and allow to reduce. Spoon liquid over shanks before serving.
  7. Cut the cabbage head in half and slice it thin. Transfer to a large bowl.
  8. In a small saucepan add vinegar, sugar, oil, salt, cumin seeds, coriander, and mustard
  9. seeds. Bring to a boil and cook until sugar is dissolved. Pour liquid over cabbage and allow to cool 15 minutes. Transfer to the fridge for 30 minutes – 1 hour.
  10. Combine Dijon mustard and maple in a small bowl. Serve shanks with pickled cabbage and maple mustard.