What is a shank? An extremely popular product in many countries. Tender juicy meat has found application in world culinary traditions. Over 500 recipes for its preparation! The visiting card of Czech restaurants is Veprevo koleno, in Germany Schweine Haxe and Eisbein will be the best complement to beer at numerous festivals. "What is a shank?" - tourists are asking in English pubs. Bartenders cheerfully reply: "Pig's knuckle!".
The portion of the pork leg adjacent to the knee is called the drumstick or shank. 90% of it consists of tendons and ligaments, almost no meat. Parts of the front legs are especially rich in veins, which makes them an ideal ingredient for a rich jelly. In the photo of recipes for pork shank in the oven, the back is used, which, when properly processed, turns into a fragrant dish with an original taste.
Selection recommendations
In order for the shank in the oven to be tasty and meet the expectations of the culinary experts, it is important to responsibly choose its choice. The skin of the leg should be pink and white without spots, bruises, bruising, tears, etc. The meat on the cut should not be windy, the amount of fat is moderate.
Experienced butchers conduct a simple test of product quality control. It is enough to press the index finger on its surface. If the resulting dent recovered quickly, the product is of high quality and suitable for consumption.
The light red color of the meat and the rich white lard are signs of a young, recently refreshed animal. Then the photo of the pork shank baked in the oven will be no less appetizing than the original.
Beneficial features
The drumstick is rich in gelling agents that are indispensable for bone, cartilage and ligamentous tissue. Jelly, prepared on the basis of shank, contains collagen in large quantities. It improves joint elasticity. As part of the product, B vitamins and glycine are the basis for the formation and normal functioning of the nervous system. The knuckle, cooked in the oven, contains arachidic acid, which has a beneficial effect on metabolic processes in the body.
It is proved that the complex of essential amino acids in the lower leg reduces the risk of developing cardiovascular disease. With anemia, the juicy meaty part of the piglet normalizes the level of hemoglobin.
Liver boar knee
What is shank in the Czech Republic? One of the national dishes, incredibly tasty and satisfying. In fashionable restaurants and roadside taverns, it is served with a vegetable side dish, slices of gray bread and the famous beer.
To try the dish, it is not necessary to cross the border, it can be prepared in the home kitchen. Provided that you follow the instructions and select the ingredients accurately, the recipe for the pork shank baked in the oven, the photo of which is presented above, will give an unforgettable gastronomic pleasure.
Ingredients:
- Pork knuckle - 1.5-2 kilograms.
- Unfiltered beer of dark grades - 2 liters.
- Carrots (larger) - 1 piece.
- Leek - 1 piece.
- Medium-sized celery root - 1 piece.
- Garlic - 5-6 cloves.
- Salt - to taste.
- Allspice, black and red pepper , caraway seeds, cloves, laurel leaf - to taste.
Sauce:
- Honey (optimally buckwheat) - 40 grams.
- Dijon mustard - 50 grams.
Cooking a Boar Knee
Thoroughly clean the skin of the shank from dirt, if bristles are present, singe. Rinse under running water. Pour beer into a large pot, dip the drumstick, put on a strong fire.
Peel onions, celery and carrots, cut into cubes. Peel the garlic, cut each clove into 2-3 parts (depending on size) along.
When the beer is boiling, remove the foam, reduce the heat. Add a mixture of vegetables, garlic and spices.
Cover, leave to cook for 2 hours. Turn the knuckle every half hour.
Proceed to the preparation of the sauce. In a separate container, mix honey and mustard, add 2 tablespoons of beer stock. Bring to uniformity.
Remove the drumstick from the pan, put it on a paper towel, allow excess liquid to drain.
Put the shank on a baking sheet, grease the sauce on all sides. Place in an oven preheated to 160 degrees Celsius for 40 minutes. Water the leg periodically with the remaining beer stock.
Serve the prepared drumstick with mashed potatoes, stewed cabbage and pickled vegetables.
Knuckle in a multicooker
The appetizing part of the young pig, cooked in today's popular electric appliance, is indistinguishable in the photo from the pork shank in the oven, the recipe of which you met above. Not inferior to the lower leg in the multicooker and in taste. To prepare it, the following components will be required:
- The bootleg of the front pig leg is 1-1.5 kilograms.
- Purified water - 2 liters.
- Salt - 25 grams.
- Carrot - 1 piece.
- Sweet red onions - 2-3 pieces.
- Semi-sweet red wine - 150 milliliters.
- Soy sauce - 120 milliliters.
- A mixture of peppers peas - 10 pieces.
- Garlic - 1 head.
Stages of cooking shanks in a multicooker
Rinse the meat under water, scrape the skin with the tip of a knife or a special brush, put it in the crock-pot, pre-greased with vegetable oil.
Peel the carrots, cut into larger bars. After removing the husk of the bulb, cut it into 4 equal parts. Cover vegetables with shank, sprinkle with peas, lay bay leaf. Pour purified water so that the meat is completely immersed in a liquid. To salt.
Close the appliance cover. Set the cooking mode, start the timer for 40 minutes.
When the slow cooker notifies you of the completion of the program with a sound signal, remove the shank and vegetables from the broth. Peel the garlic, cut each clove lengthwise into 2 parts, and stuff the drumstick.
Pour the broth from the bowl (it can be used to make soup), return the shank, pour wine and soy sauce. Close the lid by setting the βBakingβ mode for 30 minutes. After the specified time, turn the meat over and set the mode to "Frying" for 15 minutes. It is not recommended to close the lid. The sauce will give up excess moisture and thicken.
Put the prepared drumstick on a dish, pour plenty of sauce. Decorate vegetables boiled in the broth. An excellent garnish for the dish will be fried potatoes or summer grilled vegetables, and dark unfiltered beer will complement the taste bouquet.
Original recipes will help every gourmet find out what a shank is and what it tastes like. This is a relatively cheap meat product, the preparation of which will require a minimum of auxiliary ingredients. You can enjoy it at least every day!