Ham shank


Ham shank

The ham shank according to this recipe is prepared quickly enough, and its taste is delicate, juicy meat with a hint of spiciness. Cooking raw meat at home is half the price of buying it. So do not be lazy, but take a little time and quite a bit of effort and prepare your delicious dish.


  • ham or pork shank - -1 piece weighing up to 1.5 kilograms;
  • dry garlic - 1 gram;
  • salt - 20 grams;
  • ground pepper - 2 grams.

Ham shank. Step by step recipe

  1. Wash and handle the shank well. Make a cut along the shank and remove the bone, if any.
  2. Expand, notching the knuckle, season to taste and salt. When you remove the bone and cut a little meat from it, you will get a shank no more than a kilogram, and you will need 20 grams of salt for such a piece.
  3. You can put several crushed tablets of ascorbic acid with glucose in spices and salt. Put some garlic and roll the shank. Rub a little salt on top too. Wrap it in cling film and refrigerate for a couple of days.
  4. After 2-3 days, without removing the film, boil the shank in water over low heat for three hours.

Cool the shank and refrigerate for a couple of hours. The knuckle acquires an incredible ham taste, with a hint of garlic and seasonings, in the context of the knuckle beautiful and appetizing pink. "I love to cook" wishes you bon appetit! And be sure to try the shank in Polish and the juicy shank baked in the sleeve.

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