Knuckle weight (one shank, usually from 1 to 1.5 kg) wash, put in a large pot, fill with water, bring to a boil, skim off the foam. Cover with a lid. Cook on low heat for 80 minutes.

Open, add in the water a couple of whole carrots, onions, head of garlic, the bunch of dill and parsley. Cook for another 40 minutes on low fire under the lid.

After 40 mins add salt, black pepper, Bay leaf. (Before salting it!) Keep on heat for another 15-20 minutes.

Put on the heating oven (200 degrees) and begin to prepare the marinade. In a bowl combine soy sauce, mustard powder, honey, and garlic, passed through the press.

Form vystelim foil, so that then it was possible for this foil to completely wrap the knuckle. The shank out of the broth, put into the form and were coated with hot marinade. Leave it to soak for 15-20 minutes. Wrap the shank in foil and pierce the foil a few holes. Bake in the oven at 200 degrees for 1 hour. To get Golden brown, soak the finished knuckle for 5 minutes under the grill.