Ingredients: For the knuckle:, knuckle, tsibula, carrot, chasnik, Bay leaf, peppercorns, sil, Sauce:, honey, olії, soy sauce, mustard for bazhanni and for relish, canteen wine for bazhann and for relish
Cooking method:
The knuckle is vimivaemo, for the need it is viscribaemo the skin with a knife and put in a large saucepan (I didn’t have a place in me and I її troch chopped and zignula). We fill with water. We put on fire. If the water is boiled, let’s add a pinch of water to the water, clean the cibulin, clean and cut the carrots, silt, pepper and the teaspoon. Bay leaf is added for 5 min. until ready. We cook the shank for 2 years.
Gotuemo sauce: mix honey, olive oil and soy sauce. I also added 2 teaspoons of honey mustard and 2-3 tablespoons of table dry wine (harmonious, without alcohol, natural). We get the knuckle, the broth is NOT twisted. Robimo on the roulets are deeply nipped over the cross and with a silicone shield, we smear the entire shank with sauce, especially nipping, and if the tassels are broken, you can wrap them in foil.
We place the knuckle into the form for zapikannya and sludkuєmo schob the sauce is not strongly pressed into the form, more burn. We put in the oven up to 200 degrees and bake 30-40 minutes. Too much sauce to cover the skin shank 10-15 min.
Ready knuckle can be served with some sort of side dish, the taste is lightly licorice, but even lower🥰
In excess of the broth, you can add gelatin and make it as cold as possible, I scraped a dekil of meat pieces in front of the shank and added it directly to the dishes before pouring. The savory taste is still 😋 otherwise you can make a savory soup - no worries 😉