Description
Very appetizing, tasty and spectacular ham, by the same, with the natural product. Because we all know what the quality is now in store-bought meats. Of shank fresh 1300 g, is obtained 600 g of finished, cold product. Cook in the oven at small temperature, due to this it just melts in your mouth. Due to the fact that the knuckle a lot of the substances for solidification, it holds its shape. You can eat and hot, but I recommend to cool and thinly slice them. I added Provencal herbs, but the ingredients they are not found.
Ingredients
-
Knuckle
1 piece
-
Salt
1 handful
-
Black pepper
0.333 tsp
-
Paprika sweet
1 tsp
-
Garlic
3 tooth
Cooking
Take a pork shank, the size doesn't matter, the bigger the shank, the more ham. I was a little Smolina strips, if you find this, would be great. It is more fragrant.
Take a sharp knife and carefully remove the shank with the skin, being careful not to damage it, better off with a small quantity of fat, so she's not going to be very thin and will tear. You should get one whole layer of the skin, as shown in the photo.
Take a regular needle and regular thread, fold in half and sew up all the torn places, so that we have the whole pouch. don't be afraid, it's nothing complicated, don't over-tighten so as not to tear the skin.
Will get the pouch, a hole, through which we will be stuffing the bird.
Now let's prepare the filling. With a shank to cut the maximum amount of meat. The size of the pieces is not as important can be cut so as it will be more beautiful if the structure will be different.
To cut the meat, add salt, spices and chopped garlic. Mix thoroughly.
Stuff the meat in our bag and sew up the hole threads.
Wrap in parchment.
Then in foil and send in the oven for 3 hours at 150C.
Suggest to cool right in the foil. Then put it in the refrigerator to solidify. The photo shows what it did.
That's so beautiful.
And here such it turns out, if the meat is finely chopped, add the carrots and after cooking, send to the press. Also very tasty and appetizing. Bon appetit!
Leave a comment or a recipe review
Leave comments can only registered users.
Register, or Login if you are already registered.