INGREDIENTS
3 pork shanks (mine were 2 1/2 kilograms)
2 onions
1 fennel bulb
6 garlic cloves
2 bay leaves
4 sprigs of thyme
1 sprig of rosemary
2 small bottles of black beer
salt, pepper, paprika
180 ml olive oil
50g butter
2 tablespoons mustard
12 peppercorns

METHOD
1. Rub the meat with olive oil, salt, pepper, and paprika and massage the meat.
2. Heat olive oil in a pan and sear the meat on all sides until it gets a nice color.
3. Remove the meat and add onions, fennel, garlic, bay leaves, thyme, rosemary, peppercorns to the same pan and sauté for a few minutes over low heat until they glisten. Then add the mustard and mix for 1 minute. Finally, return the meat to the pan, pour in the beer, bring to a boil, cover with parchment paper and the lid, and bake in the oven for 1 1/2 hours (1 hour and 45 minutes depending on the thickness of the pieces). After that, uncover, add a little butter on top of the meat, and continue baking for a few minutes until it gets a nice color.
4. When the dish is ready, remove the meat, strain the sauce, press and strain the vegetables, and reduce the sauce over high heat until it thickens and caramelizes.
5. Serve the sauce over the meat.
Enjoy your meal!