The first shank recipes appeared in the Czech Republic, they quickly became popular in Russia, Germany and other countries. Jellied meat and a roll of this meat will become a luxurious decoration of the New Year's table, of course, if you properly prepare the shank and take the time to prepare it.
To make the shank dish tender, you need to choose the right meat. For main courses, it is better to buy the shank from the back, which is closer to the ham, that is, above the drumstick. And for the jellied meat, the front pork leg is useful.
Before baking the meat, the leg is burned with fire, then scrubbed well and washed, left for 2 hours in milk or water. Next, the meat is cooked with spices, marinated in sauce, mustard or other marinade, and then baked.
Pork leg can be baked in foil. You will need a few ingredients: the leg itself, mustard, cloves of garlic, allspice, bay leaf, salt, oil.
The meat is scraped and washed, cuts are made and a clove of garlic is placed in them. Prepare the sauce: chop the remaining garlic and bay leaf, mix them with mustard, salt and oil. They grease the shank with this sauce, wrap the meat in foil and bake at 180 degrees for 2 hours.
For baking, you can take other seasonings: rosemary, cumin, thyme, basil, marjoram and allspice. You can not be afraid and add them together. First, the shank is boiled for 3 hours with spices, onions and carrots, then marinated in mustard or soy sauce, and then baked for 1.5 hours at 200 degrees.
Jellied meat is a regular guest on the New Year's table. It is made from almost any meat, including shank. For jellied meat, you will need 1 pork knuckle (about 2 kg), 1 onion and carrots, salt and spices (bay leaf, nutmeg, black pepper). You can decorate the dish with carrot slices, dill or parsley sprigs.
The skin of the legs is thoroughly cleaned and scraped with a knife, washed and placed in cold water for 12 hours. It is important to remember to change the fluid every 2 hours. Then put in a saucepan with whole carrots and onions, salt and cook over low heat for 4 hours, not forgetting to remove the foam. After that, turn off the heat, take out and cool the shank, separate the meat from the bone, and filter the broth. The onion is thrown away, and the carrots are cut into slices. Put meat and carrots on the bottom of a deep mold, pour broth, put several sprigs of dill on top. The dish is placed in the refrigerator, and after it has completely solidified, it is served to the table.
