Pork shank can be served not only hot, but also cold, as a great and satisfying snack. The knuckle cooked according to this recipe will captivate your loved ones with its great taste and indescribable aroma.
It is necessary
- - pork shank (back part) - 1 pc.;
- - fresh small carrots - 1 pc.;
- - bay leaf -3 pcs.;
- - onion - 1 pc.;
- - garlic -4 cloves;
- - salt, ground black pepper;
- - dried bell pepper in pieces (optional);
- - peppercorns - 8 pcs.
Instructions
Step 1
Rinse the shank by placing it under running water. Put a clean shank in an enamel pot and cover with cold water. Add unpeeled onion and peeled fresh carrots. Season with salt and pepper with peas.
Step 2
After the water in the pot has boiled, remove the foam that has formed. Add the bay leaf an hour after boiling.
Step 3
It is necessary to cook the shank for 2, 5 hours over low heat. Turn the meat over several times during cooking so that the shank does not stick to the bottom of the pan.
Step 4
Remove the shank from the pan and refrigerate. Cover the work surface of the table with clean gauze, folding it in four layers. Make a cut on the side of the shank and through it remove the bone from the meat. The bone is easily extracted from a well-cooked shank, and the meat does not fall apart.
Step 5
Peel and chop the garlic. Pepper the meat, sprinkle with pieces of dried bell pepper if desired. Roll the meat tightly by wrapping it in cheesecloth. Put the shank in a deep mold and place it under the press for 10-12 hours. Serve the shank thinly and garnish with fresh herbs.
