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!