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You will need
- - 1 pork shank
- - 1 liter of dark beer
- - 1 head of garlic
- - salt
- - ground black pepper
- - 2 tbsp. tablespoons of vegetable oil
- - 3 bay leaves
- - 1 teaspoon of oregano and ground coriander
- - 6 pcs. black pepper peas
- - 4 things. allspice peppers
- - 3 buds of cloves
- - half a teaspoon of ground cumin
Instruction manual
1
Rinse and soak the pork shank in cold water for 1-2 hours. Then remove from water, dry and grate thoroughly on all sides with salt and ground pepper.
2
In a deep heat-resistant saucepan, put 3 cloves of garlic, bay leaves, peas of black and allspice, cloves, caraway seeds, oregano and coriander. Put the shank on top. Pour water - so much so that the liquid fills the stewpan in two-thirds of the volume.
3
Cover the stewpan with foil and put in the oven, preheated to 200 degrees, for 1 hour. Then lower the temperature to 160 degrees and cook another 1 hour.
4
Remove the stewpan from the oven. Drain two-thirds of the resulting broth. Turn the knuckle over and grease with a mixture of chopped garlic and vegetable oil.
5
Pour in the beer. Cover the stewpan tightly with foil and return to the oven. Bake for 1.5 hours at a temperature of 160 degrees.
6
Remove the foil. Increase oven heat to 200 degrees. Cook the shank in this way for 20-30 minutes, periodically pouring the juice that stands out. This is necessary for the formation of a crust.
note
The resulting broth of pork shank can be used to prepare other dishes.
Useful advice
Serve shank with baked vegetables, raw vegetables, salad, etc.