A shank is a part of a pork or beef leg. It is used for preparing first and second courses. Before baking, it is recommended to boil the shank, having previously marinated in a mixture of wine, spices and salt.
It is necessary
-
- For the marinade for 1 kg of meat:
- 4 cloves of garlic;
- half a lime (or lemon);
- 2 tablespoons of honey;
- a pinch of coriander;
- mint leaves (fresh or dried);
- a pinch of thyme;
- a teaspoon without top salt or 3 tablespoons of soy sauce;
- ground pepper.
- For Berry Knuckle:
- 1.5 kg pork shank;
- 100 g dried dogwood;
- 1 teaspoon chili powder
- 1 head of onion;
- 1 carrot;
- 1 teaspoon of mustard beans
- 4 bay leaves;
- 4 allspice peas;
- 1 hot dry pepper.
- For a boiled knuckle roll:
- 1 pork knuckle;
- onion head;
- a small head of garlic;
- salt;
- any spices to taste.
Instructions
Step 1
It is recommended to marinate the shank before boiling or baking. To do this, pass the garlic through a press and add it to the honey. Mash the coriander in a mortar, mix it with mint leaves and thyme. Add pepper. Spoon the pulp out of the lime half with a spoon and mix it with the honey. If desired, you can grate the zest into the marinade. Season with salt or soy sauce. Then mix all the ingredients until a homogeneous gruel and coat the shank on all sides. Place it in a plastic bag and marinate on the bottom shelf of the refrigerator overnight.
Step 2
"Berry shank" Rinse thoroughly and soak the shank in cold water for two hours. Then drain the water, pour a clean pan into a saucepan, put the shank and cook over medium heat. After an hour and a half, add the head of onion in the husk, peeled carrots, mustard seeds, bay leaf and peppercorns to the broth. Season with salt and boil for thirty minutes until tender. Pour the dogwood over with cold water and bring to a boil. Then remove from heat and leave in hot water to swell. Remove the shank from the broth, carefully cut and remove the bone. Crush the chili peppers, spread them over the meat and stuff with dogwood. Wrap the shank in cheesecloth, place a small weight on top and place the dish in the refrigerator for ten hours.
Step 3
Boiled shank roll Rinse the pork shank thoroughly, pat dry with a towel and marinate overnight. If there is no time for this, fill the meat with cold water and cook for three to four hours. Add the onion, black pepper, bay leaf to the broth. Don't forget to add salt. When the meat is easy to separate from the bone, take the shank out of the broth, put it hot on the foil and carefully remove the bone, being careful not to split the piece. Pass the garlic through a press, mix with salt and grind into a gruel. Spread the meat on it, sprinkle with any spices to taste. You can add finely chopped dill and parsley. Then roll tightly and wrap in foil. Cool at room temperature first, and then put in the refrigerator for three hours. After hardening, the roll is well cut into circles.
