For cooking jelly, we use the 1 shank. Because it is large, ask the store to cut it (not cut! as the small bones then can remain in the broth). If You want a very cold jelly, then you can add a piece of meat of 300 grams that way, then eventually get 2 more plates.

You need to carefully prepare pork for cooking - this will provide us with a small amount of foam and clear broth. Fill the knuckle with water and leave for 15 minutes, then the water is drained and again pour on for 15 minutes.

Take out the knuckle and hold it "peeling" knife peeled off her top layer of skin cells, dirt, and so on.

Cut the remaining piece of skin connecting the two halves of the shank, clean the onions and carrots. Putting everything into a large pot and pour the 4L of water. Put on medium heat.

The pot slowly begins to boil. appears foam, which is necessarily caught. Important - strong boiling should not be, the broth should slightly move, otherwise in the end broth will be cloudy. Leave to boil (simmering) for 5 hours.

Add salt, pepper, Bay leaf and leave to boil for another half an hour. At the end of cooking meat, hryaschik should be easy to move away from the bone "to be loose".

Pull meat fork and knife/hands share the fibers and lay on plates/trays. Onion, pepper, Bay leaf - in the trash. Carrots cut arbitrarily, and also lay on plates. On top of squeezing in two cloves of garlic on a plate. If You want to apply the jelly like a jelly, spreading of forms, some carrots (and, you can and greens, boiled egg, pickled cucumber, and so on) put on the bottom of the dish, and before submitting the form for a few seconds to lower in hot water and the jelly will slip easily from it.

Fill with broth. After the contents of the plates to cool to room temperature, remove overnight in the refrigerator. If You don't like "white frost" fat jelly, before put it in the refrigerator, throw in a paper napkin/towel on a plate and quickly remove - it will absorb the top layer of fat. Repeating several times you can remove all "frost."

Hours through five to eight jelly is ready. Bon appetit!