2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
Whether you are making soups or dishes with pork or beef shank, it is important to know some basic rules when cooking shank. We will be happy to share our tips with you:
The shank is quite fatty meat and no matter what you cook with it, you do not need to add fat (except for some recipes in which the shank is prepared directly on the grill).
The shank, especially if it is larger, requires quite a long time for heat treatment. If the recipe you choose requires you to boil it, then put it in a pressure cooker together with the spices you want. Bay leaf, allspice, peppercorns, etc. go well with the shank.
There is no way to prepare a classic Veal cooked without a bone shank. It is mandatory to add chopped celery root to it - the key to the delicious boiled veal!
They are prepared with pork shank also extremely tasty meat soups, to which you again do not need to add fat. This type of meat is fat enough!
If you want to bake the shank, you can lard it (with slices of carrot, garlic, onion, pickles, etc.), then salt and season to taste and fry. Thus, all the flavors will be "sealed" in the meat and after roasting it in the oven until it is fully cooked, they will be preserved.
They work great dishes with shankcooked in a casserole. In winter it is a classic shank with sauerkraut with or without rice or beans. During the warmer months, we don't like "shank" in a casserole, but nothing prevents you from preparing it with potatoes.
The rule here is to add all the vegetables you add to the meat at the end of the roast, as well as to cut them in bulk. With longer cooking, which is typical of dishes cooked in a casserole, vegetables can literally look like porridge.
You have probably heard that German-speaking peoples are real fakirs when it comes to cooking shank dishes. A traditional German recipe is to bake a shank directly on the grill of the oven. We will not offer you specific German recipes, because we have enough on our site.
We will only remind you that in this way of baking, a tray is placed under the grill on which the shank is baked, which removes the fat and sauce that is released during baking.
The shank is periodically doused with it so that it does not burn. And according to most German recipes, the beer-typical German drink is added to the separated sauce. Leave some of the bottle of beer and then for a "cheers" while eating!
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