Jellied pork knuckle

The knuckle or shank is a part of the pork butt. It mainly consists of connective tissue and muscles, so it is not suitable for every dish. Despite this, knuckle dishes are especially popular in Germany and the Czech Republic. The thing is that the meat on the knuckle has pronounced layers of fat. With proper, albeit lengthy, heat treatment, shank dishes turn out to be delightfully tender and aromatic, and the high content of gelling substances in the joints makes pork knuckle ideal for jellied meat.

1. Calories
   256,69 kcal
2. Protein
   15,84 gram
3. Fat
   20,69 gram
4. Carbohydrates
   1,76 gram
5. ~ Time
   8 Min
6. Pepper
7. Complexity

Products per 8 serving:

1. Pork shank

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   2 pcs. = 2400 g
2. Carrot

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   2 pcs. = 200 g
3. Onions

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   2 pcs. = 160 g
4. Garlic

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   1 head = 40 g
5. Parsley

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   1 bunch = 20 g
6. Salt

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   to taste
7. Black pepper peas

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   6 pcs. = 6 g
8. Bay leaf

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   3 pcs. = 3 g
9. Adzhika

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   1 tbsp. l. = 50 g

Steps:

1. 
   Rinse the knuckle under running water. Wash the onion, peel one onion. Wash the carrots and peel them. Peel the garlic. Wash the parsley. Prepare a pan and containers for freezing the jellied meat.
2. 
   Prepare your ingredients. Place the shank in a saucepan, cover with cold water and put on fire. Bring to a boil. Drain the water. Pour fresh water over the meat, add onions, carrots, 5-6 cloves of garlic. Put it on fire. Skim off any foam from the broth as it forms. After boiling, reduce the heat as much as possible, cover and cook for 3 hours. Then add salt, pepper and bay leaf. Cook the meat for another 1 hour over low heat. Remove the meat and vegetables and strain the broth.
3. 
   Prepare jellied meat. Separate the cooled meat from the bone and chop into pieces. Cut the carrots into small cubes. Place the meat in the bottom of suitable containers. Place carrots on top and add chopped garlic. Pour the cooled broth over everything and add a sprig of parsley on top. Place containers in a cool place for 3 hours. Discard the resulting layer of white fat before serving.
4. 
   Serve the jellied pork knuckle, cut into portions, seasoning it with adjika.