Cooking time is for boiling shank: 3 to 4 hours, the preparation : about an hour + a day for cooling. For this dish we will need the following ingredients:

1. Coarsely chop all the vegetables for the broth, boil water in a large pot, cover all ingredients, bring to boil. Good salt (approx 2-3 tbsp of salt). Put the pork knuckle, bring to boil and cook on low heat for 3-4 hours. The broth does not pour.

2. Molded approx. 300 ml of the broth in a saucepan, add to the soaked gelatine, dissolve, filter.

3. Mix cucumber, capers and onion with meat and add a little broth to give viscosity. You can fry the onion half rings or add a marinated, raw onion if someone doesn't like.

4. Several layers of cling film (according to the recipe 8-9) add up together, clutching each other so that no air bubbles. 2-3 layers cannot be used because terrines will need to "settle", and remove the terrine from the mold will be uncomfortable. I first tried 3 layers, but then had problems when removing. The bottom of the form moistened with water to lay a film, leaving the sides have sufficient distance to tightly close the form on all sides. (photo of the process, sorry, no, I didn't think to take pictures). Pour a few tbsp of broth at the bottom of the form. Place a layer of parsley.

6. Then spread a layer of mixture of vegetables and meat. Pour a few tablespoons of broth. Optionally, you can add a layer of thinly sliced ham. Then again spread a layer of parsley. Each layer pour the stock until the terrine is well soaked. Spread the layers to the top of the form, pour the remaining broth. The broth can ( and will) result, the consistency may look like a mishmash, but it should be. Lockable on all sides with foil. pressed and put in the fridge to settle at least a day.