Berliner eisbein. On our favorite "the Cook" already there are dishes from pork shank. With great pleasure I want to share with you the recipe of a classic Bavarian shank!
|Cooking time 3 minutes||Number of servings 2|
Knuckle my up (sometimes there are hairs) and wipe dry.
Make small incisions (to better soaked).
On the bottom of the pan put all the above spices + 2 knife lightly crushed cloves of garlic. RUB the pork thoroughly with salt and put on the spices. Pour dark beer (preferably so that it is room temperature, maybe even warmer) and cook for 1.5 - 2 hours, periodically removing the formed foam.
Look at what beauty! After our shank is ready, and we define it this way... there is "ozarka", although in our case "uvarka" meat and lightly laid bare the bone on the leg. At that moment, we seized it out of the pan and well lubricated pressed garlic mixed with vegetable oil. Put on a baking sheet and put in oven (for the shank to heat it up beforehand is not necessary) everything should gradually prepared, it was then that shank is well-soaked with garlic. We roast it in the oven for 30 minutes, occasionally basting with beer with spices which we cooked knuckle. Then stop watering, make the fire more and fry to a crust was browned and lightly toasted.
I all so carefully :-)
Here is our knuckle!
But because of the cut!
And so stunning she looked on our table... not for long *JOKINGLY* I will eat well! :-*