Description
Crispy on the outside and tender on the inside shank with the scent of spices and sauces, with sweet mustard crust as cold cuts for the festive table! Everything is simple in the presence of the slow cooker, the long boiling and a quick grill treatment, at the delicacy of the pork shank!
Ingredients
-
Knuckle
1 piece
-
Salt
-
Nutmeg
0.5 tsp
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Allspice
5 piece
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Bay leaf
3 piece
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Black pepper
0.5 tsp
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Honey
2 Tbsp
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Soy sauce
4 Tbsp
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Mustard
1 tsp
Cooking
Choose the shank that came with the bowl of the slow cooker, if you do not fit, you can just chop off the bone.
Shin put it in a bowl and fill completely with water. As the water in my recipe to boil will not, can not be afraid to pour your water to the specified maximum level.
Salt the water to taste it was very salty. Add nutmeg, pepper, Lavr.
To cook in the "vexation" or "control" at 95 ° C for 2.5 hours (this is for my shank thickness 10 cm, your thickness multiply by 15 minutes). Keep in mind that not all crock pots start counting time from the moment of heat, some of the models from the starter button. Preheat the oven to "grill" or at the maximum temperature with a fan. Ready shank removed.
Honey mixed with soy sauce and mustard.
Put the knuckle on the bars, under the pan, liberally grease the knuckle sauce.
Grill shank until crust is literally 5 minutes.
Ready shank removed, remove and cool in the refrigerator for at least 5 hours.
Cut into thin slices and serve. Happy New year 2018!
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