Simple recipe of the shank in the oven with beer and spices

Many housewives, having studied the prescription of the shank, are afraid to prepare this dish, considering the process too complicated and time-consuming. In principle, very simple recipes for this treat do not really exist, since the shank is part of the pig's leg, and therefore, is prepared long enough. But the end result, as a rule, shocks all the guests, so sometimes it is worth deciding and pampering them with such a spectacular and very hearty dish.

To begin with, the ruler should be selected correctly. Sell it in a chilled or frozen form, it is better, of course, to choose a chilled one. The handle of the front leg is suitable for baking more than the back, because it has more meat, thin bone and a layer of fat. The back is usually used for the cold, because it contains more gelling substances in the joints.

The recipe for cooking in the oven usually consists of 3 stages: boiling, marinating and baking. In total, this procedure takes almost a day, so you need to start well in advance of the arrival of guests. Some housewives, who prepare the wheel often enough, boil it, pick it up and freeze it as a semi-finished product. In this case, you can cook it in just a few hours, unfrozen.

Among the many different options the most successful is the recipe of the shank on dark beer. So it comes out the most juicy and fragrant. On a medium sized roll (about 1.5 kg) you will need: 0.5 liters of dark beer, salt, bay leaves, different types of peppers, 1 bow of onions and carrots (optional celery and parsley can be added), garlic head, 2 tablespoons each. Honey and Dijon mustard, 50 ml of soy sauce.

To begin with, rulk should be washed and left in cold water for 2-3 hours, periodically changing it. Then pour fresh water and put on fire. After the water boils, add salt, 5-6 peeled garlic cloves, spices and vegetables, simmer at a rate of 1 hour per 1 kg of meat, then take it out and leave to cool.

This recipe for pork shank assumes that it remains on the bone, in some cases it is removed, then it takes a little longer (for 30-40 minutes) to make it easy to do. During the cooling of meat, you can prepare a marinade. To do this, add Dijon mustard, honey, into the soy sauce, squeeze out the remaining garlic and mix well. On the whole surface of the peel puncture with a sharp knife, after which it is coated with marinade and sent to the refrigerator for several hours (you can leave for a day).

Since this recipe of the shank assumes that the meat is already completely ready on the stage before baking, it will not last more than 40 minutes in the oven. Before you send it, you should put it in a deep form, pour the remains of the marinade and beer. Bake should be in a moderately hot oven, first for 20 minutes, covered with foil, and then, taking it off, until the beer is completely evaporated.

You can serve the dish both hot and cold, with boiled vegetables or light salad. For beer, you can and without garnish. If you use the recipe shank on the bone, then before feeding, you need to make several longitudinal incisions with a sharp knife, and then divide the transverse into pieces of the required size. In the case where there are no bones, bake it by curling it on the principle of a roll, and cut it accordingly.