Nutrients, Calories, Benefits of Mutton, Knuckle

Making a shank sounds like an easy job, and it's so delicious that there's nothing wrong with it. The downside, however, is that it is quite greasy, which not everyone likes. This fat can be used in the best way and from fatty and loose meat, to have a crispy pork shank with tender meat. Here's how to do it.

Required products :

• 1 knuckle
• salt and pepper

Method of preparation :

Turn the oven to 120 degrees.

Cover the tray with aluminum foil and place a grid on top, on which you put a piece of baking paper.

Season the meat and place it on the paper.

Bake for 8 hours.

Remove the shank from the oven and cover it with foil.

Allow to stand between 15 minutes and 2 hours at room temperature.

Then increase the oven temperature to 250 degrees.

Return the shank to it and bake for 20 minutes, turning it every 5 minutes.

Remove from the oven, cover again with foil and leave for 15 minutes.

Serve the shank with a sauce of your choice.

If you want to make a sauce from pieces of meat, do not put foil on the bottom of the pan. Then add 2 glasses of white wine and stir to combine with the fat and juices released during the roasting of the shank. Transfer the sauce to the saucepan and reduce, and at the end of cooking add a little oil.

Required products :

1,300 kg pork knuckle
salt to taste
black pepper to taste for cooking

freshly ground black pepper and crushed garlic cloves (1 head or to taste)
bay leaf

Method of preparation is:

Wash the shank, pour cold water and leave it for half an hour. Then cook until done, but do not overdo it so as not to boil the meat. In the water put peppercorns, salt and bay leaf to taste, maybe a whole onion, if desired.

Wait for the finished shank to cool completely without removing it from the liquid.

Once cool, transfer to a pan whose bottom you have covered with parchment.
Cut the leg in half lengthwise so that the incision reaches the bone, which you must remove carefully.

Sprinkle the inside of the shank with freshly ground black pepper, spread the crushed garlic and carefully gather the meat, forming a roll.

Wrap it in plastic wrap, place some weight on top and put in the fridge overnight.

The next day, remove the foil, cut the roll into pieces and serve.

Enjoy your meal!

Required products :

1 pork shank about 1-1.5 kg
1-2 carrots
1 onion
1 head garlic
1-2 potatoes
bay leaf
grains black pepper
salt
dill
coriander
parsley

For the marinade:

1/2 teaspoon lemon juice
1/2 teaspoon soy sauce
2 tablespoons mustard powder
1 tablespoon salt
1 tablespoon honey

Method of preparation :

Put the shank in a saucepan, fill with water and place on the stove to boil. Remove the foam that has formed, close the container with a lid and let the shank boil for 80 minutes on low heat.

Then add the whole carrots, potatoes, onions, garlic, green spices to the broth and leave on the stove for another 40 minutes under a lid over low heat. Then season with salt to taste, add the black peppercorns and bay leaf.

Let the shank boil for another 15-20 minutes, during which time preheat the oven and make the marinade.

Mix lemon juice with soy sauce, add mustard, honey and salt. Stir. Remove the shank from the broth, spread with the aromatic combination on all sides. You can add garlic to the marinade or lard the shank with it.

Wait 15-20 minutes for the meat to absorb the aromas and flavors of the spices, then wrap in foil, pierce in several places and place in a pan. Bake the dish for an hour at 200 degrees.

Enjoy your meal!