The Germans practice a somewhat unusual way of cooking pork shank. The secret ingredient, giving the meat a piquancy and a special aroma, is beer. The herbs are also used. Shank in German has a stunning smell and an unusual appearance. It goes well with a side dish. Beer lovers will appreciate this delicacy.
For cooking you will need:
- 1 fresh pork knuckle on the bone (from 750 g to 1.5 kg);
- 1 liter of dark beer;
- 4-5 cloves of garlic;
- 2 tablespoons thyme;
- 1 teaspoon ground pepper;
- 4 tablespoons coarse salt.
To begin with, we wash well the knuckle, if necessary we dazzle and scrape. We collect 2 liters of water in a large saucepan, add 2 tablespoons of salt to the same place and bring to a boil. Immerse the knuckle in the pan: it is important that it is completely covered with water. We turn down the fire. Do not forget to remove the foam at the stage of boiling. Cook not low heat for about 1 hour. Optionally add bay leaf and pepper peas.
Chop garlic, add thyme, ground pepper and 2 tbsp. spoons of salt.
We take out the knuckle from the broth and let it cool down a little. We make cuts convenient for themselves way. The meat itself is not incised. Put the prepared mixture into all the cuts. Do not forget to rub the open parts of the meat.
We send the knuckle to an oven heated to 170 ° C for 2-2.5 hours. If you have a grill function, turn it on. Every 25-30 minutes poured over the beer. Some of the salt will go away. When the beer is over, we continue to water the broth in which the knuckle had previously been boiled.
When the knuckle is almost ready, increase the temperature to 230 ° C and leave it to bake for another 15 minutes.
The result is an amazing crisp.
You can serve shank in German with cabbage or potatoes, it is also good as an independent snack.