Name: Shank roll with ginger sauce
Yield: 0
Ingredients: Pork knuckle - 1 kg; Chicken fillet - 200 gram; Bulb onions - 1 PC.; Carrot - 1 PC.; Petiole celery - 1 PC.; Bay leaf - 3 PC.; Dark beer - 250 Ml; Mustard seeds - 1 Tsp; Soy sauce - 3 tbsp; Honey - 2 tbsp; Ginger root - 1 Tsp; Garlic - 5 clove; Adjika - 1 Tsp; Mint - 1 tbsp; Mushrooms - 1 Art.; Vegetable puree - 2 tbsp; Butter - 1 tbsp; Vegetable oil - 1 tbsp; Bulb onions - 1 PC.; Creamy - 200 Ml; Salt - taste; Soy sauce - 1 tbsp

Recipe information

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Ingredients for - Shank roll with ginger sauce

Roulette

1. Pork knuckle 1 kg

2. Chicken fillet 200 gram

Bouillon

1. Bulb onions 1 PC.

2. Carrot 1 PC.

3. Petiole celery 1 PC.

4. Bay leaf 3 PC.

5. Dark beer 250 Ml

Marinade

1. Mustard seeds 1 Tsp

2. Soy sauce 3 tbsp

3. Honey 2 tbsp

4. Ginger root 1 Tsp

5. Garlic 5 clove

6. Adjika 1 Tsp

7. Mint 1 tbsp

Sauce

1. Mushrooms 1 Art.

2. Vegetable puree 2 tbsp

3. Butter 1 tbsp

4. Vegetable oil 1 tbsp

5. Bulb onions 1 PC.

6. Creamy 200 Ml

7. Salt taste

8. Soy sauce 1 tbsp

How to cook deliciously - Shank roll with ginger sauce

1. Stage

Wash the knuckle, dry it, and cut one side along the bone - cut the bone out carefully. I didn't have a suitable knuckle - it was thick, but small in length - not at all convenient for a roll, but when did difficulties stop us!

2. Stage

Dice thigh fillet.

3. Stage

Combine all the ingredients for the marinade. Beat in a blender.

4. Stage

Generously coat the marinade on the knuckle and fillet slices.

5. Stage

Place the fillet on the roulade.

6. Stage

Roll it up in a roll. Since, as I wrote above, I had a short knuckle, so I put it on several layers of foil and rolled it very tightly, pressing it tightly on the sides. And tied the foil with string. If the knuckle allows - wrap it in a roll, tie it with threads, wrap it in several layers of foil. Put in a cold place for 4 hours - I had it overnight.

1. Stage. Shank roll with ginger sauce: Roll it up in a roll. Since, as I wrote above, I had a short knuckle, so I put it on several layers of foil and rolled it very tightly, pressing it tightly on the sides. And tied the foil with string. If the knuckle allows - wrap it in a roll, tie it with threads, wrap it in several layers of foil. Put in a cold place for 4 hours - I had it overnight.

7. Stage

Use a toothpick to pierce the foil. Put the knuckle into a saucepan, pour water to cover the knuckle, add peeled carrots and onions, celery and put on the fire. Bring to the boil and cook for 35 minutes. Strain the broth.

1. Stage. Shank roll with ginger sauce: Use a toothpick to pierce the foil. Put the knuckle into a saucepan, pour water to cover the knuckle, add peeled carrots and onions, celery and put on the fire. Bring to the boil and cook for 35 minutes. Strain the broth.

8. Stage

Put a knuckle - do not remove the foil!!! - in a baking dish and pour beer with 1 liter of broth, add a bay leaf and immediately put in preheated to 175 in the oven. Cook for 2.5 hours, if liquid boils out, add remaining broth. Take out the knuckle and put in a cold place for 10 hours.