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Secret Recipe: Burritt Room's Fried Pork Shank

Photo by Aubrie Pick

7x7 asks the city's chefs for the recipes to their most loved cocktails, bar snacks, starters, mains, and desserts. If there's a dish you can't stop thinking about and want to make at home, email schuyler@7x7.com. Your wish may end up on the blog, along with the actual recipe from the chef.

Chef Luke Knox has counted some of the country’s best chefs as his bosses—he learned the ropes at Thomas Keller’s Bouchon in Las Vegas before taking his current gig under the tutelage of Charlie Palmer at Burritt Room + Tavern—and at just 26 years old, it seems he's just getting started. Knox brings his expertise to Burritt Room’s bar bites menu, offering supple pork shank amped up with a sweet and boozy dipping sauce.

Fried Pork Shank with American Ale Reduction

Serves 5

10 pork shanks


6 bottles Drake’s Amber Ale (or any amber ale)


1 pint chopped garlic cloves 


4 yellow onions, peeled and halved 


Chicken stock (enough to cover pork)  


1 cup apple cider vinegar

Salt and pepper to taste
1.    Season each pork shank with salt and pepper.
2.    Sear each shank in a large rondo (round stock pan).
3.    After seared, set pork shanks aside on a separate plate.
4.    Add beer, garlic, and onions to rondo; place pork shanks back in rondo and combine contents.
5.    Cover the contents of the rondo with chicken stock (enough to cover pork), bring to a boil, and simmer for an hour and a half or until the pork is tender.
6.    Add apple cider vinegar, then pull out the pork from the liquid and set aside.
7.    Cook down the liquid until it’s a sauce consistency and strain. Set aside.
8.    Pull the pork meat from the bone and plate. [Optional: Heat oil in a pan to 350 degrees. Fry the bone and set aside. Or, discard bone.]
9.    Serve pork meat and bones (optional) with the sauce on the side.