This is a delicious, unrealistically satisfying and mega budget meat dish. Our family is very fond of the knuckle in this version - with prunes. Thanks to him, the meat gets a special taste!
But you can replace prunes with dried apricots, whole boiled carrots, or do without anything.
Such a roll is also good for a festive table - it will definitely decorate your table and all guests will be delighted. I am often asked for a recipe for such a ham from a shank!
Ingredients:
Pork knuckle - I have a weight of 1.4 kg.
Prunes - 15 pieces.
Carrots - 1 pc.
Onions - 1 head.
Garlic - 3-4 cloves.
Mustard - about 1 tablespoon
Black pepper, salt to taste.
Allspice - 10 pieces.
Bay leaf - 2 pcs.
Recipe:
Scrape the shank well, wash and soak in cold water for 30 minutes. (But soaking is optional.)
We make an incision on the skin of the shank along the entire length. (this is done so that the knuckle does not burst during the cooking process).
Transfer to a saucepan and fill with water so that the shank is completely covered. We put on fire and bring to a boil.
Then remove the foam and add carrots, onions, allspice, bay leaves, salt and cook over low heat for 2.5 - 3 hours until cooked.
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Cool the shank a little and take out the bone. (This is very easy to do.)
Distribute the meat evenly over the entire shank.
Pepper, spread with garlic (grated), put prunes in the middle of the shank.
We wash the prunes, if it is solid, then pour boiling water for 5 minutes.
Make 2 strips of mustard before and after the prunes.
We wrap it in a roll in cling film. If in the process something falls out, then we just put it back and don't worry)))
We send the ham from the pork shank to the refrigerator for several hours before solidification. The roll will seize and already keep its shape well.
Bon Appetit!
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