Baked shank is a fairly common recipe. The site already presents various variations of its preparation. In this review, I want to share another amazingly delicious recipe - baked shank with prunes.
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
As you know, pork shank is an excellent raw material for making rich broth or jellied meat. And there are few housewives who risk doing anything else out of it. However, it can be used to prepare a variety of other delicious dishes if desired. In this review I will tell you how to try a meat “delicacy” in a new way, to bake a pork knuckle stuffed with prunes in the oven. This wonderful dried fruit will give the meat a more interesting flavor and aroma. In addition, dried fruits have always been famous for their healing properties. So let's combine business with pleasure.
When buying pork shank intended for baking, experienced housewives always prefer the shank from the hind leg, since it is larger, thicker and there is a lot of meat on it than on the shank from the front leg. The foreshank is most often used for jellied meat.
To make the shank more juicy, it is advisable to marinate it a little. Various products are suitable for this, such as dark beer, mayonnaise, honey, soy sauce, kvass, mustard, mayonnaise. In addition to prunes, garlic cloves can also be used for stuffing. Well, any spices and spices will suit your taste.
- Calorie content per 100 g - 325 kcal.
- Servings - 1 shank
- Cooking time - 3-3, 5 hours
Ingredients:
- Pork knuckle - 1 pc.
- Prunes - 50-70 g
- Garlic - 3-5 cloves
- Mayonnaise - 3 tablespoons
- Soy sauce - 3 tablespoons
- Salt - 2/3 tsp or to taste
- Ground black pepper - a pinch
- Ground red hot paprika - 0.5 tsp
- Hops-suneli - 0.5 tsp
Cooking baked shank with prunes:
1. Wash the pork knuckle and scrape it with an iron sponge if it has a black tan. Wash the prunes and pat dry with a paper towel. If the berries are too dry, soak them in warm water for 10 minutes. After too large dried fruits, cut in half or in four parts. Make deep punctures on the shank with a sharp knife and fill them with prunes.
2. Peel the garlic, rinse and stuff the shank in the same way. The photo shows how the garlic looks out, but I did this especially for the photo. Then completely immerse it in the meat.
3. Combine mayonnaise and soy sauce in a saucepan. Add spices, spices and salt.
4. Stir the sauce well and coat the shank with it on all sides. The drumstick can be immediately sent to be baked, but it is better to give it time to marinate for at least an hour.
5. After that, wrap the knuckle with a baking sleeve or culinary foil, place on a baking sheet and send to bake in a heated oven to 180 degrees for 2 hours.
6. Serve the shank hot, immediately hot. Serve with mashed potatoes or spaghetti. However, in the Czech Republic and Germany, it is consumed with a glass of frothy beer.
See also a video recipe on how to cook pork shank. Julia Vysochka's recipe.
