Pork shank is one of the most delicious types of meat and can be used to make a variety of dishes. Pork shank has enough meat to make both soup and main course.
Fresh pork shank can be baked in the oven, but in order to be tender, it must be boiled, until the meat is completely tender.
The broth can be used for making soup. To make the pork shank even tastier and more tender, marinate it before cooking.
The marinade is made from red wine diluted in equal proportions with water, salt and spices are added according to your taste. The pork shank is poured with the marinade and left in the refrigerator for two or three hours.
Once prepared, it is always served hot, with cabbage garnish - fresh or sauerkraut, or with baked or stewed potatoes. If it is too large, boil the pork shank by covering the top with foil and pinching the foil well to the edges of the pot.
It is very easy to prepare pork shank with fresh cabbage. You need one pork shank (smaller), 3 cloves of garlic, salt by taste, 2 potatoes, 1 onion, 200 grams of cabbage.
Incisions are made in the pork shank, in which cut pieces of garlic are inserted. Then the pork shank is boiled, until ready. Remove it from the broth and bake it in a preheated oven, by covering it with pieces of bacon.
The potatoes are washed, wrapped in foil separately and baked. Finely chop the onion and cabbage and fry. They are served as a side dish for the pork shank along with the potatoes.
Pork shank with garlic is also easy to prepare and very tasty.
You need one or two small pork shanks, 3.5 oz (100 g) of lard, 2 tablespoons of tomato puree, 10 cloves of garlic, 1 tablespoon of flour, half a glass of red wine, 2 onions, 10 potatoes and as much salt and black pepper as you like.
The pork shank is cut into pieces and they are salted and fried on all sides in lard. Put them in a pot. Fry the finely chopped onion and garlic in the fat from the frying, add the tomato puree and add 800 milliliters of warm water.
When the sauce boils, add salt and black pepper and add the chopped pork shanks. Stir everything and transfer the food into a baking pan, then place it in the oven.
When the meat is semi-cooked, add the whole potatoes and the wine mixed with flour. Cover with a lid and bake.
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