In my blog, I use recipes from old cookbooks, including European authors. In this case, a classic recipe for making shank is presented. Thanks to marinating and boiling the shank in a rich broth, the meat turns out to be the most tender, fragrant and well-salted throughout its thickness. A beautiful crust is achieved as a result of the subsequent baking of the shank with sweet and sour sauce #shank #czech shank #holiday recipe #izichef Instagram: @izi__chef
Ingredients: Small front knuckle, large carrots, onions, garlic, Spices: Salt, peppercorns, bay leaf, cumin, dark beer, Sauerkraut for garnish
Cooking method:
Fry onion, carrot, garlic on high power until black.
Wash the shank, put in a multicooker bowl (5 l), put the fried vegetables there, pour boiling water (1.5 l), add spices. Salt - 150 gr per 1.5 liters of boiling water. The solution should be well salted. We leave for 3 hours. During this time, the meat will be well salted. After 3 hours, pour in the beer and put the knuckle to boil for 2 hours under pressure. Or 3 hours in a saucepan over low heat.
Open the multicooker, remove the vegetables.
We spread sauerkraut in a thick-walled form, put the shank on it. Pour in 100 ml of broth from under the shank (no more! Since it is very salty) Put in the oven at 160 degrees for 30-40 minutes.
Lubricate the knuckle with barbecue sauce or ketchup and bake for another 20 minutes until golden brown. In this case, the temperature is increased to 200 degrees.