The pork shank, often called the knuckle, is the part of the ham adjacent to the knee joint. The back drumstick is more fleshy and suitable for baking and roasting; soups, jellies and lanspics are often prepared from the front drumstick, since it contains a lot of connective tissue rich in collagen.
Pick your recipe
You will need
-
- Italian-style front shank (Stinchetti di Maiale Arrosto)
- 2 pork shanks weighing 400-500 g each;
- 1 onion;
- 1 large carrot;
- celery stalk (about 15 cm);
- 6 sprigs of rosemary;
- a sprig of fresh thyme;
- Bay leaf;
- 1 clove of garlic;
- 200 ml of dry white wine;
- 3 tablespoons of butter;
- salt
- pepper.
- Lentil soup with smoked front drumstick
- 1 kg of smoked pork front drumsticks;
- 1 ½ cup dry green lentils;
- 3 tablespoons of butter;
- 1 stalk of celery (about 30 cm);
- 1 onion;
- the white part from the stem of the leek (about 25 cm);
- 1 clove of garlic;
- 1 teaspoon dry thyme;
- salt
- pepper;
- sour cream and parsley for dressing.
Instruction manual
1
Italian-style front shank (Stinchetti di Maiale Arrosto)
Peel onions, celery and carrots. Dice. Remove the skin and fat from the shank, rub them with salt and pepper. Tie herbs and bay leaf into a bunch with cook thread. Preheat the oven to 180 ° C.
2
In a heat-resistant pan with a removable handle, melt the butter and fry the drumsticks on all sides. Pour in half the wine, sprinkle with chopped vegetables on top, put a bunch of spices, garlic and send the meat to a preheated oven. Fry for about 1 hour 15 minutes, periodically taking out the dish and sprinkling with the leaked juice.
3
When the pork is ready, put it on a dish and cover with cook foil so that it does not cool. Add the remaining wine to the pan, put it on the fire and cook until the sauce thickens. Puree it with a blender and serve with pork.
4
Lentil soup with smoked front drumstick
Cut off excess fat from the shanks. If they are smoked with the skin, remove the skin. Put the drumsticks in a large saucepan, pour the lentils and pour 5-6 glasses of water. Put on fire and bring to a boil, reduce heat to minimum and cook for at least 1 hour.
5
Peel and cut the onions in half rings, cut the celery stalk into rings, garlic and celery into slices. Melt the butter in a pan and fry the vegetables on it until the onions are transparent.
6
Add fried vegetables and thyme to the pan. Pour 2 more glasses of boiling water. Cook over low heat until the lentils are cooked. Remove the shanks from the soup and add salt to taste. Do not salt the soup until the lentils are ready, as salt prevents the destruction of the shells of legumes and grains.
7
Cut the meat from the shanks and cut it into cubes. Puree the soup with a blender, but so that a little lentil remains intact. Add chopped pork. Serve lentil soup with sour cream, sprinkled with chopped fresh parsley.
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