Description
I bought the knuckle, began to look for options for cooking on the Internet, but everywhere was suggested marinating the day, and then directly cooking. To me, this option is not arranged, in the refrigerator space was not, and the husband is in the mood for meat)) Anyway then I made quick. Then have just perfected the recipe and here it is - delicious juicy shank with a delicious crust and tender meat and just a few hours, a great alternative to the sausage. Delicious, both hot and cold. Look, if you're interested, you are welcome!
Ingredients
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Knuckle
4 piece
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Seasoning
-
Salt
2 tsp
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Soy sauce
150 ml
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Water
50 ml
Cooking
Knuckle flush (the shank with the least amount of fat), to pierce with a knife on the surface and RUB with salt (leave so little time while we do the following steps). The number can vary to suit your preferences
While the knuckle infused prepare the sleeve for baking, cut a length suitable to add all of the shank
Now seasoning to taste (my photo)
The seasonings add soy sauce and stir (the amount of the sauce to vary to desired thickness), I used on a pack for meat and garlic, the rest little by little
Coat the shank of the finished mixture and immediately fold in the package for baking, there to add water
Package tie and make a few punctures to release a pair of
Put the oven on 200 degrees until done (Baring bones), depending on the size and quantity of the knuckle, it took me two hours and a half - shank was a large
Ready!
Bon appetit!
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