Pork shank aspic

What a winter feast without a traditional and beloved dish. Pork shank aspic is a safe option for a festive table snack.

Cooking time 4 hours


Pork shank 1 kg

Carrot 1 pc

Onion 1 pc

Dill 1 bunch

Gelatin 30 g

Boiled water 1 stack.

Bay leaf 2-3 pcs

Sweet peas 3-5 pieces



Rinse the shank well, peel the vegetables.

Cook the knuckle with vegetables, bay leaves and allspice for 3-4 hours.

Strain the broth well, pour the gelatin with water and heat. Mix the broth and gelatin. Salt.

Separate the meat from the bones.

Put the meat in a mold and salt a little.

Add ground pepper to taste and finely chopped dill.

Pour in broth and put in the cold for 6-7 hours, preferably overnight.

Pork shank aspic is ready. Turn onto a platter and serve.

Bon appetit! Happy New Year!