Shank in honey mustard glaze

Shank in honey mustard glaze

Category: Meat dishes

Ingredients
pork shank / shank	2 pcs.
garlic cloves	6-8pcs.
medium carrots	2 pcs
bulb	1 PC.
dark beer	1,5L
carnation buds	5 pieces
Bay leaf	3 pcs.
allspice	7-8pcs
peppercorns	10 pieces
salt
For glaze:
honey	2 tbsp. l.
soy sauce	2 tbsp. l.
mustard ready	1 tbsp. l.

Cooking method

• I got to know the shanks / shanks closely back in 2001, when I went to Germany by car. We drove through Poland, and they serve their own analogue of the Czech boar's knee - golonka. We ate it, ate it and ate it)). Then the German icebahn, then the Czech boar knee. I have tried everything many, many times in their homeland and already at home)). Seafood recipes and options: baked, grilled, boiled in beer or wine, etc. Many cuisines have something similar and very tasty in their arsenal. If you have not yet joined - start and do not delay.
• 1. So. The shank is from the front leg, the shank is from the back. It doesn't matter to me, I take any)). The skin is peeled with a knife, the meat is stuffed with garlic cut into thin slices. Just pierce at least from the side of the cut, at least through the skin with a knife and stick a plate of garlic.
• 2. Put in a saucepan, pour beer to hide (take whatever beer you have, but darker is preferable - it is more aromatic). Non-drinkers of beer - do not worry, nothing alcohol will remain there in the taste and smell. It takes several hours to cook. Rather - the aroma of malt, hops, bread. Well, imagine that you are cooking in kvass)). It's just dark kvass - it's sweet, you can't cook it in it.)) My husband doesn't drink beer and doesn't tolerate it. He eats the knuckle with great pleasure.
• Put onion cut in half, carrots cut into large washers, spices, salt and leave alone in the refrigerator for at least overnight or for a day. Let it marinate. Choose your container carefully. If the pan is very wide - go broke on beer)). If it is narrow, the shanks are not crammed. In short, it is necessary that they lie tightly. Then everything is super: the knuckles fit, beer usually takes about one and a half liters. You can add a little water - nothing terrible will happen.
• 
• 3. We put on fire. Cook for about 3 - 4 hours. Should be boiled until completely soft. Just under the lid on low heat.
• 4. After cooking, take out, put on a baking sheet, grease with a silicone brush with glaze (just mix all the ingredients for the glaze) and in the oven for 20-30 minutes. About 180g, my grill is working (I have a convection grill, but the meat is not under the grill itself, but at the bottom of the oven). In short, you just need to bake a nice crust, grab the icing, because the meat is already ready for a long time. Baked? Open, spread again and add another 10 minutes in the oven.
• All. Spicy sweet sauces for serving are encouraged, of course horseradish, sauerkraut and stewed cabbage. In the photo, by the way, the bright orange is a citrus chili. Gorgeous goes with meat: shashliks, shish kebabs, cutlets, tongue. The recipe is also on HP.
• Sweet chili sauce with citrus notes
• My branded mashed potatoes are also on the HP and in the photo. It is very interesting and tasty compared to the traditional one:
• Orange mashed potatoes
• Don't die of happiness over a plate!))

Note

I really like to boil the knuckles. Many people bake, but I haven't done it for many years. Firstly, when baking, the meat is noticeably drier, no matter how cool it is. Secondly, the shank is a pretty fat piece. When baked, it simply floats in this fat, soaks the meat. During digestion, all the fat is melted and collected in a layer on the surface of the broth.Adipose tissue, of course, remains as a layer between the skin and the meat. No one ever eats it at my place - they peel it off the jelly and glazed skin with a knife to the side, clean the skin in the mouth and that's it.

Natasha, super shanks !!! Just in time for beer🍻

[Olga_Ma]

Olga_Ma,

It's actually very easy to prepare. Most of the time, you just have to wait and there is no need to stand nearby (pickle, cook). But it has always been a success, it can be served on the festive table. Moreover, I set up the cooking - and forget about it.

[Scarecrow]

Scarecrow, I will definitely try it, I always bake it in the oven right away in beer and turn it over every 30 minutes

I brewed in beer too, they still remember! Oh, what a glaze! Can you link in a beer temka to such a chic classic snack to inspire budding brewers?

[Rada-dms]

Rada-dms,

Oh, yes, as much as necessary. Yes, beer is considered a classic in the Czech Republic.

[Nata]

I boiled the knuckle in kvass for the last time and it turned out so tasty. Now I'll try it in beer.Nata, can you feel the taste of beer in the meat?

Nata, thanks!
I love knuckles dearly, and there are no competitors.

[velli]

velli,

Like beer, no. Something bready-aromatic is felt.

Looks very nice!)
I, too, shanks and ribs, at first I like to boil in sauce marinade here in all this, and then bake. And even chicken wings, if you first boil them a little, and then bake them in all sorts of barbecue sauces or breadcrumbs, it is tastier)

[Nata]

Nata, it is IMPOSSIBLE to look at the photo without emotion! We sell such a knuckle already with a cut bone, I often buy it. I will definitely cook according to your recipe!

by the way, the shank is the shank, just the shank is the correct name in the butchery, and the shank is folk. the shank is rear and front

[svetta]

svetta,

And we somewhere for a long time and stubbornly argued about these shanks-shanks and came to the conclusion that after all, different uses. But I don't remember what we read there))

[Nata]

Nata, the use may be different, but the name is still the same - knuckle.

Pork shank - or shank is the part of a pork leg directly adjacent to the knee joint. The semi-finished product consists mainly of muscles and coarser connective tissues. The boundaries of the pork shank separation when cutting carcasses are the knee or elbow joints on top and the leg line (hooves) below. The pork shank from the hind leg of the animal is usually more in demand.

[svetta]

svetta,

Here, I found where they read:

"Knuckle -" grows "on the front limb
This forearm is topographically the ulna and radius (below the elbow joint)
And the shank is on the hind limb. The shin is the shin.
Topographically - the tibia and fibula (this is below the knee joint)
The shank is easy to distinguish from the lower leg by the bones, if you cut it across: both bones of this cut - the radius and ulnar in pigs have the same size in diameter, they are fixedly connected to each other. The bones of the shank on the transverse cut differ in diameter by 4-5 times, they do not fuse together.

The current GOST R 52986-2008 Meat. Cutting pork into cuts. Specifications, - offers us two shanks, front and back (see page 3, in electronic version, page 5)
🔗

Nevertheless, in GOST 16594-85 Raw smoked pork products. Specifications, - the assortment includes a shank (forearm) and a shank (thigh) (see page 1, in electronic version page 2)
🔗"

So the hell will disassemble them, it is clear that the technologists have no unity. But in any case - shank is not a popular name. It has been featured in guests for a long time.
On the jelly itself, this is not so important, of course, we just caught ourselves somehow on these shanks and climbed everywhere to look)) ...

Yeah, then they write "two shanks, front and back", then "Shank and shank." And understand how you like. True, in Vicky everything is knuckle, but the butchers believe more.
The main thing is that it is insanely delicious !!!

[Natus]

Natus, well, what a beauty you have !!!
And at the fish day!
I can imagine what you have there in the meat one)))

Taste and beauty !!!

here I agree:

I really like to boil the knuckles. Many people bake, but I haven't done it for many years. Firstly, when baking, the meat is noticeably drier, no matter how cool it is.

This is how I cook pork ribs with the filing of Ilya Isaakovich, it turns out great, though I do not cook it in beer) and do not marinate it beforehand.
And then the question is: in this case, I throw meat into boiling water for obvious reasons, but with a shank is it not critical or fundamentally? or to do less fuss?

[eye]

eye,

Don't throw her anywhere))). Throw zadolbaissya)). All the same, to boil for several hours, you will not "ban" anything very much there. As you marinated, put it on the fire.

[Scarecrow]

Scarecrow, hYrasho!

Sirano I won't leave her, patamushta fkus is good!

My grandmother in her youth gave me a word, sending me to the market - ratytsy (ratytsy) for jellied meat, while I hung in the meat row)))

My grandmother in her youth gave me a word, sending me to the market - ratytsy (ratytsy) for jellied meat, while I hung in the meat row)))

I hear the word for the first time) And Google understood it) Only offered not a knuckle, but a leg with a hoof - just "cold")

"Well, he cannot calmly walk by without a drop of poison ..."

According to the recipe, the knuckle is cooked for 4 hours, and baked for half an hour - why then the recipe in the "Baked meat" section? But if we got into the section "Meat Dishes" - "Pork", which is correct for this recipe, then the steering wheel is there in bulk, with similar recipes ... For example

Pork knuckle in dark beer in Bavarian style (Sonadora)

But if you consider "Repetition is the mother of learning" the correct way to achieve success, then this recipe will not hurt at all ...

[Constantin]

Constantin, annoy!) Sonadorina knuckle was the last straw - today I'm going behind the knuckle!)

Sonadorina knuckle

I recommend replacing the soy sauce in the glaze with Lea & Perrins' English Worcester sauce, which does not contain this soy product. Because both in Sanadorin's knuckle "in Bavarian", and here, in the marinade and glaze, soy sauce, or teriyaki sauce, is suddenly found. Apparently the Bavarians, Czechs, Poles, etc. Europeans who prepare such a traditional national dish of theirs are such a short people with yellowish skin and a narrow slit of eyes, who prepares such knuckles between eating sushi and rolls ... However, about tastes do not argue ...

Worcester by Lea & Perrins

Googled - in the Metro is available. Thank you!)

[Kapet]

Kapet,

And the British are such dark-skinned Indians or narrow-eyed Chinese.))) There is simply no other explanation of why they constantly drink tea)).

In fact, there is no question of authenticity at all. This is not an icebahn, not a golonka or a boar's knee. It's just a knuckle. Soy sauce gives a beautiful color. I do not insist, you can replace it completely. Just keep in mind that their tastes also differ.

[Scarecrow]

Scarecrow, I am not a principled opponent of soy sauce, and other sauces based on it. I am only against those badyags, local and not so, spill, which are sold under the guise of a classic soy sauce of natural fermentation ...
Both with us and with you 99.99% of products disguised as soy sauce are either a loose concentrate with corn syrup, salt, dyes, and regulators, or a sauce obtained by a chemical method of acid hydrolysis. It is clear that we are no longer talking about any benefits and natural taste. Really natural soy sauce is not a cheap product at all, because it is prepared for a period of one, two or more years. If you see more than four of these components in a classic soy sauce: soy, salt, water, wheat, then you can be 100% sure that this is a badyaga. Here you can find real natural soy sauces only imported, in branded containers. In this regard, I can recommend the products of the Dutch Kikkoman (which is the official supplier of the imperial court of Japan) and the Japanese Yamasa.

And honey itself, baked on a shank, without any soy will give a beautiful color ...

And the British are such dark-skinned Indians or narrow-eyed Chinese.))) There is simply no other explanation of why they constantly drink tea)).

The explanation is trivial: India has long been a British colony, and colonial habits and preferences do not disappear so quickly ...

[Kapet]

Kapet,

Well, so you can get tired of everything. The honey in the store is also in the bulk - badyaga. Mustard with benzoates. Here the question arose not the quality of the product, but the choice of the ingredient. Don't intertwine the two. They are different)).
There are no contraindications against soy sauce in the recipe, except "this is somehow not European." Yes, do not care))). You can take narsharab (better instead of honey, it is very sweet). There will be pomegranate glaze: both color and sweet taste. I did that. But this is also not European)). Sometimes I strive for authenticity, but here there was no talk of such pedantry.

And the fact that the NPD strives to buy quality, but who can argue, I completely agree. If you take soy - try good. By the way, I always take Kikkoman. Just because I use very little soy sauce and I am too lazy to figure out if there are cheaper and also good ones, etc.)).

It's clear about India and the colonies, but the product is not regional, although it has taken root. In our country and in Europe, too, many things have already taken root and have become part of the culinary culture.

[Scarecrow]

Scarecrow, in any case, we prepare shanks in the same way as yours. Adjusted for the composition of the glaze, and the time of boiling in beer with vegetables, in 4 hours our shanks already disintegrate into molecules, and it becomes problematic to bake and serve them ... However, it depends on the meat of a particular pig ...

In our country and in Europe, too, many things have already taken root and have become part of the culinary culture.

I really hope that soy sauce will not become a part of our culinary culture, but there is nothing more than an oriental culinary component that is fashionable today, which we now put in where it is needed and not needed ... in the conditions of the climate of the peoples who historically use this sauce, crystalline salt quickly deteriorates - it turns rancid in a humid climate. But you and I don't seem to have any problems with salt?

[Nata]

And I was thinking: what has I been hiccupping in the morning?
Nata, beautiful knuckles. I already wanted to dig into one with my teeth.
Thanks for the idea with the pomegranate sauce, I love it dearly. Previously, I often baked pork with him and apples, but I did not try the shank.
Kapet, apparently "there is something in this" (c). This is me about soy sauce in a marinade for baking.

Thanks for the idea with the pomegranate sauce, I love it dearly.

But if in the marinade (before baking) you use not soy sauce, but 4% pomegranate vinegar, then the smell of all the meat will be abalde, not only from the crust ...

I really hope that soy sauce will not become a part of our culinary culture, but there is nothing more than an oriental culinary component that is fashionable today, which we now put in where it is needed and not needed ... Soy sauce is by its purpose a substitute for salt, because in the conditions of the climate of the peoples who historically use this sauce, crystalline salt quickly deteriorates - it turns rancid in a humid climate. But you and I don't seem to have any problems with salt?

In our culinary culture it may not become a part, but in Europe it has been known and consumed for more than a hundred years. Has already become. As well as tea. The same colonial past. Therefore, why not boar, icebane or golonka with soy)).

And about the rancidity of salt and its spoilage ... Fats go rancid. This is the process of fat oxidation. Where have you seen fats in salt? It is generally a mineral. Salt is one of the best known preservatives to prevent spoilage. The salt was extremely expensive compared to soy sauce. Not rancid.

And we have no problems with sugar either. Let's replace honey.)) No? Does honey also give something besides sweetness? Maybe soy also brings something in addition to salt?)) Therefore, I do not consider your arguments to be consistent. Do as you see fit, and I will do as I see fit. Taste is generally subjective.