A handle is what? Recipes of the shank

Pork shank is a real delicacy. It can be baked in the oven, cooked or roasted on the grill. As additional ingredients are vegetables and various spices. We offer you some interesting and very simple recipes.

general information

A shank is part of a pork leg that fits snugly to the knee joint; Forearm or shank. It consists of gross muscles and connective tissues. The back shank is more meaty. From it you get great second courses. And from the front shank you can make a rich soup or cold. The choice is yours.

Pork shank - recipe: boiled (in spicy herbs)

Grocery list:

• Hot water - 3-4 liters;
• Laurel - 4-5 sheets;
• Dried spicy herbs - enough 2 teaspoons;
• Pork shank (back) - 1 piece;
• 4-5 stems of green onion.

A set of ingredients is available to everyone.

Cooking process

Where do we start? Take the pork rudder and rinse it in hot water. Using a knife, remove all dirt from the skin.

Put in the pan, the whole wheel does not always work. Therefore, you can cut it into 2-3 parts. Fold them in a saucepan. Sprinkle with salt. We add a laurel.

Stem of green onion is washed in running water. Then crush with a knife. Pieces of onions are poured into a saucepan, in which are parts of the shank. Pour in hot water in the above volume. Sprinkle with dried herbs. You can use the finished mixture or take a little fennel, celery and parsley.

Pan with the contents put on the stove. Fire include the maximum. We are waiting for the beginning of the boiling process. Be sure to remove the foam. And the fire is reduced to an average value. In this mode, the shank will cook for a couple of hours. As the broth boils, we must add hot water.

Cooked meat parts are removed from the pan, using a noisy. Put them in another container, let's cool slightly. As for the broth, today we will not need it. You can put it in the refrigerator.

So, the central place on the table should take the pork shank prepared for this recipe. Cooked in spicy herbs, it turned out very juicy and fragrant. Meat pieces on the bone are served along with bread, greens, pickled or fresh vegetables. Of drinks, a glass of beer or a "white" pile is best.

Cooking stuffed pork rolls

Necessary ingredients:

• Garlic - 2-3 cloves;
• Spices for meat;
• 50 ml of broth;
• 0.2 kg of pork (pulp);
• Adzhika or tomato sauce (spicy) - enough 2 teaspoons;
• Pork knuckle (rear);
• 1 tbsp. L gelatin.

As you can see, there is also nothing inaccessible in the composition.

detailed instructions

Step # 1. Let's start with the handling of the shank. We soak it in warm water, we remove the dirt from the skin. We need to remove the bone.

Step # 2. Pork cut into small pieces. We put it into a bowl. Sprinkle with spices. Solim. Add crushed garlic. In the same bowl, we pour in the broth. Immediately introduce gelatin. Mix the ingredients. We must get a viscous mass.

Step number 3. We return to the rudder. Solim its inner side. Also we cover with ajika (sauce).

Step # 4. Pieces of pork laid directly on the wheel. We begin to fold the roll so that the skin is on top, not inside. We tie with strong threads.

Step # 5. The resulting roll is wrapped in two layers of foil. Then another two or three packets. Strongly fasten. Stuffed rolls are placed in a bowl multivarka. We pour in enough cold water. We find in the menu and set the mode "Multi-cook". In this program, meat delicacy will be 3 hours. A special sound signal will notify us when the process is complete.

With horseradish (horseradish), bread and vegetables, a pork shank is usually served with a prescription. The boiled, stuffed part of the pork leg looks like a roll in appearance, but it does not have an absolutely perfect shape. This meat appetizer is equally good both in cold and hot. And it can also be used as one of the ingredients for hearty sandwiches for breakfast.

Pork shank: the recipe for cooking in the oven

The dish, cooked according to this recipe, turns out extraordinarily juicy and fragrant.

Grocery set:

• 1 tsp mixture "Provencal herbs";
• Red (hot) pepper in the ground form - enough pinch;
• One large carrot;
• Take 2 tbsp each. Spoons of mustard with grains and any honey;
• Onion and garlic - one head;
• 7-8 peas of pepper;
• Pork knuckle weighing 1-1.5 kg (so that it had less fat, more meat);
• Lavrushka - 3-4 leaves.

Practical part

1. A shank is the main ingredient in our recipe. Therefore, we will begin with it. If necessary, scorch, scrape the skin with a knife. Rinse with water from the tap.
2. Cleaned carrots should be cut into circles, but not thin, but thick.
3. We dissolve the bulb from the husks. While we put it aside. Garlic is simply disassembled on denticles, cleaned of husk.
4. Put the ball in a large saucepan. We pour in enough water. We put on the stove, setting fire to maximum. When the process of boiling starts, remove the foam. We put in a broth circles of carrots and an onion (entirely). Solim. Tightly close the pan with a lid.
5. What's next? We wait, when from under the cover there will be steam. Now the fire is reduced to a minimum. Do not remove the lid.
6. The recommended time for boiling shank with vegetables is 1,5-2 hours.
7. Five minutes before the fire is turned off, we send to the broth laurushka (immediately all the sheets) and peas of pepper.
8. Warm up the oven. The optimum temperature is 200 ° C.
9. Carefully remove the brewed steak from the broth. We put it in a deep plate, let it cool down a little.
10. In a bowl we connect honey with mustard (with grains).
11. Knife with a wide blade grind garlic. Then we send it to the bowl to the honey-mustard mixture. There, too, pour out the Provence herbs and hot pepper in the right quantities. We mix these components.
12. The sauce obtained in the previous paragraph is lubricated from all sides.
13. We get the pan. Its surface is coated with refined oil. We spread the pork rudder. Put the baking tray with the contents in the oven. Bake for 30-35 minutes.

We got a fragrant shank of pork. The recipe for cooking in the oven is good because a piece of meat is evenly roasted from all sides, acquires a ruddy crust, and also soaked with spices and herbs. As a side dish, it is recommended to serve puree from potatoes, sauerkraut or braised cabbage. Do not rush to pour into the sink broth, left after cooking the shank. It can be a good basis for pickle or borsch.

Finally

Baked or welded shank is very tasty and satisfying. However, followers of healthy eating and dieting women are unlikely to dare to try this dish. And there is nothing to be surprised at. 294 kcal / 100 g - this raw calorie has a raw shank. The recipe for cooking in the oven provides for the use of other ingredients, such as onions, garlic, carrots and so on. And this is plus 50-100 calories. Although from a small portion of a fragrant second dish, your figure will not be affected exactly.