Crispy Beer-braised Boar Shanks

Serves 2-4

2-3 pounds boar shanks 

1 recipe anise brine, or salt and pepper

3 12-ounce dark beers

¼ cup apple cider vinegar

¼ cup brown sugar

1 tbsp dried ginger

6 cloves

1 onion, halved

Lard, tallow or oil for frying

Mashed potatoes or potato dumplings, for serving

Brine the shanks, refrigerated, for 24 hours, or season them well with salt and pepper and refrigerate for 24 hours.

In a pot or in a slow cooker, combine the shanks with the beer, vinegar, sugar, spices, onion and enough water to cover the shanks completely. Cook on very low heat–just a bare simmer–until the shanks are tender, but not falling apart; you should be able to insert a knife into the shank with little resistance. This can take anywhere from 2-4 hours.

Remove and cool the shanks, covered, in the refrigerator. Pour the cooking liquid through a strainer into a small pot set over medium heat and reduce it to a thickened sauce (about 1 cup); keep warm.

Heat the lard, tallow or oil to 325°F. Scrape any remaining liquid from the shanks (add this to the glaze pot) and carefully place the shanks in the hot fat. Fry until crispy, browned and hot throughout, about 4 minutes. Carefully remove from the fryer.

Adjust the seasoning of the sauce if necessary. Serve with the crispy shanks over mashed potatoes, with more beer.