Pork shank - part of the carcass, which is called the shank by butchers. This is a cut of a leg, a piece from the hoof to the knee joint. The back shank is more often baked or smoked, it is more fleshy. And if the front is smoked, then in order to later use it for soups. From the back shank, various jellies are also well obtained, since there is a lot of connective tissue in it, which means collagen.
It is necessary
-
- Boiled fresh shank
- 2-3 shanks;
- 3 liters of cold water;
- 2 onion heads;
- 2 carrot mullion;
- 4 stalks of celery;
- Bay leaf;
- 3 carnation buds;
- 1 star anise;
- 5-10 peas of black pepper;
- 10 stems of thyme and parsley.
- Boiled smoked shank
- 2-3 pork shanks;
- 2 tablespoons of mustard;
- 2 tablespoons of apple cider vinegar.
Instructions
Step 1
Depending on whether you decide to boil the knuckle for broth, jelly or boil it before smoking or baking, the time of its heat treatment is calculated.
Step 2
If you are preparing the shank for further smoking or baking, you can leave the skin on it. If you are going to cook soup or jelly, trim off the skin and some of the fat from the shank.
Step 3
Peel and wash onions and carrots. Put cold water in a large saucepan and dip the thoroughly washed shank into it. Put vegetables - carrots, onions, celery.
Step 4
Place herbs and spices in a special device that looks like a large tea strainer. If you don't have such a strainer, make a bag of gauze tied with culinary twine. Also, many culinary specialists sew a reusable special bag for herbs and spices, which they add to the broth.
Step 5
Collect herbs, spices and herbs in a strainer or bag and dip in a saucepan with pork. Bring the meat to a boil and cook for about 1 hour over medium heat, periodically skimming off the foam with a slotted spoon. If you are going to bake or smoke meat, as well as if you are preparing a soup, this time will be enough for both the broth and for the shank to be ready. If you want to cook jelly, strain the broth, return the pork to it, add more pork, beef or chicken, boil again, removing the foam, and simmer for another 1-2 hours until the liquid is halved.
Step 6
Boiled smoked shank
Many people dislike smoked shank for its overly salty taste, and also consider it harsh. To serve such meat with cabbage, potatoes, beans or other side dish, boil such a shank.
Step 7
Rinse the shank. Place in a large saucepan and cover with water, add mustard, stir well and bring to a boil. Reduce heat, cover and simmer for 1.5-2 hours.
Step 8
Remove the shank from the pan, drain the liquid, and rinse the meat. Take fresh cold water again and add apple cider vinegar to it. Bring to a boil again, cover, reduce heat to minimum and cook for another 45 minutes. Serve the knuckle
