A knuckle is part of a pork or beef leg. Use it for the preparation of first and second courses. Before baking, it is recommended to boil the shank, having previously marinated in a mixture of wine, spices and salt.
Pick your recipe
You will need
-
- For marinade per 1 kg of meat:
- 4 cloves of garlic;
- half lime (or lemon);
- 2 tablespoons of honey;
- a pinch of coriander;
- mint leaves (fresh or dried);
- a pinch of thyme;
- a teaspoon without top of salt or 3 tablespoons of soy sauce;
- ground pepper.
- For "Berry shank":
- 1.5 kg of pork shank;
- 100 g of dried dogwood;
- 1 teaspoon ground chili;
- 1 onion;
- 1 carrot;
- 1 teaspoon mustard seeds;
- 4 bay leaves;
- 4 peas of allspice;
- 1 hot dry pepper.
- For boiled shank roll:
- 1 pork knuckle;
- onion head;
- a small head of garlic;
- salt;
- any spices to taste.
Instruction manual
1
Before boiling or baking, it is recommended to marinate the shank. To do this, pass the garlic through a press and add it to honey. Mash coriander in a mortar, mix it with mint leaves and thyme. Add pepper. Remove the pulp from the half of the lime with a spoon and mix it with honey. If desired, grate the zest in the marinade. Salt or pour soy sauce. Then mix all the ingredients until smooth, and spread the shank on all sides. Place it in a plastic bag and marinate on the bottom shelf of the refrigerator overnight.
2
"Berry shank" Rinse thoroughly and soak the shank in cold water for two hours. Then drain the water, pour clean into the pan, put the knuckle and set cook on medium heat. After about an hour and a half, add the onion head in the husk, peeled carrots, mustard seeds, bay leaf and peppercorns to the broth. Salt and boil for thirty minutes until tender. Pour dogwood with cold water and bring to a boil. Then remove from heat and leave in hot water to swell. Remove the shank from the broth, carefully cut and remove the bone. Crush the chili peppers, smear them with meat and stuff with dogwood. Wrap the shank in gauze, put a small load on top and place the dish in the refrigerator for ten hours.
3
Boiled knuckle roll Rinse the pork knuckle thoroughly, pat dry with a towel and marinate overnight. If not for this time, fill the meat with cold water and cook for three to four hours. Add onion, black pepper, bay leaf to the broth. Do not forget to salt. When the meat is easily separated from the bone, remove the shank from the broth, put it hot on the foil and carefully remove the bone, taking care that the piece does not break up. Pass the garlic through a press, mix with salt and grind into gruel. Smear her meat, sprinkle with any spices to taste. You can add finely chopped dill and parsley. Then tightly roll and roll into foil. Cool first at room temperature, and then refrigerate for three hours. After hardening, the roll is well cut in circles.
Useful advice
Braised cabbage is ideal for a side dish to boiled shank: fresh or sour.