Shank You Fall Recipe

Chef Larry in ‘The Rhode Show’ kitchen today to show you how to make our Shank You Fall. Head over to for a half coupon special and come in try this hit before it’s gone. 

Risotto Ingredients:

  • 11/2 C arborio rice
  • Spanish onion small diced
  • 1 Small sugar or reg pumpkin peeled seeded and diced 1/2
  • 2 T Olive oil
  • 4 T Butter
  • 5 Cups chicken stock (approx.)
  • 3 T Brown sugar
  • 1/4 t Allspice
  • Salt/Pepper


  1. Toss diced pumpkin with the brown sugar salt and pepper.
  2. Place on greased sheet pan in preheated 350 degree oven until lightly browned and caramelized.
  3. Set aside 3/4 Cup and puree 1/2 in food processor or blender.
  4. Wilt the onion in the butter and oil, add the rice and stir until parched.
  5. Add the wine and stir until almost absorbed.
  6. Begin adding simmering stock, stirring, cooking until just before al dente.
  7. Add the puree and diced pumpkin, stir gently, add the allspice and season with the salt and pepper. Spread on sheet pan to cool.

Shank Ingredients:

  • 4 Bone in pork shanks (approx. 11/2 each)
  • 11/2 Cups flour seasoned with salt and pepper
  • 3/4 Cup olive oil
  • 2 T tomato paste
  • 3 Carrots 1/2″ diced
  • 2 Celery ribs diced
  • 1 Spanish onion diced
  • 2 Cups dry white wine
  • 10 Cups chicken stock (approx.)
  • 1/4 t dried rosemary crushed
  • 1/4 t dried thyme
  • 1 Turnip diced 1/2″
  • 1/2 Butternut squash peeled, diced
  • 1 Carrot diced
  • 1 T grated lemon peel, chopped parsley and rosemary for garnish
  • 1/2 Cup toasted pepitas


  1. Toss the shanks with the seasoned flour until well coated.
  2. In a heavy pot with a tight fitting lid, heat the oil until simmering, add the shanks and brown on all sides.
  3. Remove and add the diced carrot/onion/celery. Stir fry one minute, add the tomato paste and cook over medium high heat until caramelized and browned.
  4. Deglaze with the wine, add the dried herbs, and cook for about 5 minutes.
  5. Add the stock and bring to a simmer, season.
  6. Place the shanks into the pot so liquid and vegetable mix comes up 3/4 the way up on shanks – add stock if necessary. Cover with lid or foil if using pan.
  7. Place in 350 degree oven for approx. 2 hours or until very tender.
  8. Remove shanks and skim fat and bring to a boil. Simmer until lightly thickened and add turnip/butternut/carrot.
  9. Toast pepitas lightly in a pan and set aside. Add simmering stock to risotto, stirring until creamy.
  10. When vegetables are just al dente, add in sauce when you are ready to serve.
  11. Place risotto in middle of plate and top with a shank. Surround the rice with the the sauce and vegetable mix, drizzling some on the top.
  12. Scatter the toasted pepitas and top the bone with the gremolata of rosemary, parsley and lemon peel.

You love brunch.

We know this. So we decided to make it even better. The kitchen’s throwing together some of your brunch food faves with a beer twist. Just check out that menu above. Even a chicken & waffles sized for the kiddos. And since we think there’s no bad time for brunch, we decided to serve it all day on Sundays and then again on Mondays from noon to 4PM for you hungover industry peeps. Or just brunch animals who can’t get enough of it.

Burgundian Coffee & Waffles holds his Belgian-style waffle alongside his Belgian-style Tripel craft beer collaboration with Revival in Cranston.

With a Pop-Up from Burgundian Coffee & Waffles

One day we were brunchin’ hard on some waffles and washing ’em down with some of our tasty beverages and thought, damn this would make a tasty brew. So we called our homie at Burgundian Coffee & Waffles and went and dumped a bunch of their Liège-style waffles and Belgian pearl sugar into a batch of Tripel and boom, this magical beer was born. Being a Belgian-style Tripel we just had to call it Wafel too. Smooth and complex, it’s best enjoyed by those who love food and beer, both in quality and quantity and shared among friends. 

This golden deliciousness weighs in at 12% ABV and 42 IBUs. 4-packs will be available for the first time ever from our brewery on Thursday, January 24th at 5 PM. Burgundian will be taking over our kitchen that night serving up both sweet and savory waffle dishes to fill your bellies. Here’s a sample of their menu. 

Fried Chicken & Waffles with a Maple & Stout Butter and BBQ Sauce Drizzle

Wafel Ale Brined-Pork Belly topped with Beer-brown sugar soaked pineapple

Stout-Candied Bacon, Banana, Peanut Butter Drizzle

Chocolate Obsession – Chocolate Stuffed Waffle, Nutella, Strawberries, Whipped Cream, Stout-Fudge Drizzle

Banana Churro Supreme – Cinnamon & Sugar, Bananas, Whipped Cream, Salted Wafel-Ale Caramel

Winter Denial – Mascarpone Whipped Cream, Fresh Berries, IPA Lemon Curd

All pair nicely with Wafel as a tasty beverage to wash it down. So get here early before those pesky Beer Gnomes steal it all. 

Sampling of food from Revival Brewing's menu including wings, chips, and grilled corn paired with HAMR Pale Ale

New Hours, New Menu, New Possibilities

We’ve officially expanded into the entire location at 505 Atwood Ave in Cranston. You no longer need to go downstairs to the Tasting Room since all the fun is now located on the first floor. But don’t worry, we’re keeping the Revival vibe and remaining true to our roots in the new space. So expect to see some big changes in the coming weeks.

All of the same can sales, taps, games, skeeball, and merchandise that were once available in the downstairs Tasting Room are now in the upstairs bar and dining room. We’re also able to add a few more rotating tap lines for new beers, flights, and eats. Check out our new food menu below.

December Food Menu for Revival Brewing's Tasty Room in Cranston RI
December Specials and Desserts for Revival Brewing's Tasty Room

We’re open Monday through Saturday from 12 noon to 1 AM and Sundays 10 AM to 1 AM. For holiday hours, specials, and other info; follow us on Facebook and Instagram: @revivalbrewing.

Stop by and see the new digs.