• 7.6 ºC  / 45.7 ºF   
  • City Gdańsk
  • PL / EN / DE / SE / RU / NO

Sous vide pork shank

Sous vide pork shank
Sous vide pork shank
Gdansk Tourism Organization

Sous vide pork shank boiled in beer with mashed potatoes and fried vegetables in thyme aroma and beer sauce a’la Piwnica Rajców



  • 4 pork shanks with a bone;
  • 1 carrot;
  • 1 parsley root;
  • 1 celery;
  • allspice;
  • bay leaf;
  • salt;
  • 3L of WARMIA PILS beer (or Piwnica Rajców Pils, or in the last resort any other Pils of good quality)

Mashed potatoes:

  • Butter 70g;
  • White onion 100g;
  • 30-34% Cream 150ml;
  • Boiled potatoes passed through a sieve (for lazybones: minced by a machine J)


  1. Meat:
  • Prepare brine (dissolve 10 tablespoons of salt in 3 litres of water, add 5-6 bay leaves and a few allspice berries), immerse the meat in it and leave in the fridge for a minimum of 48 hours.
  • Take the meat out, rinse and put into vacuum or drawstring bags.
  • Cut the onions, carrots and celery into slices and fry them; add to pork shanks.
  • Add allspice, bay leaves and beer to the bags.
  • Steam cook at 78˚C for 14 hours. If at home, put the pork shanks in a casserole dish with vegetables and beer, bake in a preheated oven at 78˚C - heating up and down with thermo circulation.
  1. Mashed potatoes:
    • Sauté the onions in butter, add 30-34% cream, then add the mashed potatoes.
    • Add a tablespoon of butter and season it with salt and pepper.
  1. Serving: 
    • Drain the meat from the resulting sauce and put in the oven preheated to 200˚C.
    • Strain the sauce, cook to a suitable consistency, finally add the butter.
    • Serve with vegetables cut into bars. Blanch the veggies and then fry them in butter with fresh thyme.