The shank is the fleshy part of a pork leg with a bone. Hot baked shank with melting skin is perfect for a friendly get-together. You can serve meat on the table in portions or whole with a bone. Separately place gravy boats with cranberry or lingonberry jam or horseradish mixed with sour cream.
It is necessary
-
- Shank
- celery root
- carrot
- parsley root
- carnation
- garlic
- Bay leaf
- allspice
- black pepper
- onion
- light beer
- honey
- soy sauce
- red hot pepper.
Instructions
Step 1
The shank should be bought fresh, not frozen. There should be a thin layer of fat under the skin to make the meat juicy.
Step 2
Put a large pot of water on the fire. Put in a saucepan a couple of peeled carrots, a whole head of onion, no husk, a large piece of celery root, parsley roots, a few cloves, allspice and black pepper, salt to taste. Boil.
Step 3
Put shanks in boiling water. Cook for two hours over low heat. The shanks should be completely covered with broth at all times. Remove the meat from the broth. While the shanks are hot, bones can be easily removed from them.
Step 4
Strain the remaining broth through a sieve, pour into a plastic container, cool and put in the freezer. The frozen broth can be used to make pea soup by adding smoked meats.
Step 5
Prepare the marinade:
Mix light beer with honey and soy sauce. Finely chop the red hot pepper, remove the seeds from it, add to the marinade. Place the boiled shanks in the marinade for two hours.
Step 6
Grease a baking sheet with oil, put pickled knuckles on it, put in a preheated oven. Every 15 minutes, pour the remaining marinade over the shanks. The dish is ready in an hour.
Step 7
The shank can be cooked without pre-boiling.
Stuff the raw shank with garlic, rub with black pepper and salt. Place in a deep bowl and pour in kefir. Leave on for 3 hours.
Wrap the prepared meat in foil and put in the oven, open the foil 10 minutes before it is ready to brown the shank.
