2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
For the preparation of beef and pork knuckle certain subtleties are required to make it fragrant, tasty and irresistible.
The tender and well-cooked meat only separates from the bone. You can easily achieve this when preparing the shank in the oven. This dish is a representative of slow cooking, but you know what they say - "things that happen slowly are the best." A positive feature of this recipe is that even if you miss some of the products, it is perfectly acceptable, and in the end you will still get something great. Here is the recipe:
Pork / veal shank
Necessary products:
Pork / veal shank with bone (one shank for two people), potatoes, carrots, salt, pepper, thyme, allspice, a glass of white wine, 1 tbsp. honey, 1 tbsp. mustard
Method of preparation:
Honey is the secret ingredient in the recipe, without which the taste would never be the same. It is mixed with mustard and white wine. Stir until a homogeneous mass is obtained. The meat is well salted and seasoned with black pepper - to taste. Put in the liquid, sprinkle with petals of a few sprigs of thyme and three or four grains of allspice.
The shanks are placed in a bag, it is best to zip the top. Pour over the marinade and close well, removing the air well in advance. A vacuum device can also be used. The finished pieces are left for about six hours in the refrigerator to marinate.
When ready, take the meat out of the fridge and bags, and place in a ceramic dish or large casserole with a lid - whatever you have. Pour in the remaining marinade, as well as a few whole, peeled garlic cloves. The tray is covered with kitchen paper and then with aluminum foil. If the container has a lid - just put it on. The oven must be preheated to 150 C.
When heated, reduce to 140 C and place the baking dish in it. The process takes at least an hour and a half. You will know that it is ready when the meat begins to separate easily from the bone. During roasting, the meat is turned to stand with its juicy half (which was at the bottom) up.
Then add the coarsely chopped potatoes, along with the carrots. Bake for another half hour until the vegetables are ready. The oven is opened from time to time, and the meat and vegetables are drizzled with juice from the bottom of the pan.
The secret of a good knuckle is in the marinade. From there, the cooking process is very easy and enjoyable. If you do not like the combination of honey with mustard, for example, you can marinate the meat only in the wine with spices. Just try. Jolana is a wonderful dish for family and friends.
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