Pork shank jellied meat on a festive table, cut into slices, will appeal to your guests. Be sure to serve it with mustard and horseradish.

Cooking time 3 hours


Water 3-3.5 l

Pork shank (1-1.5 kg) 1 piece

Carrot 1 pc

Onion 1 pc

Salt (per liter of broth) 1/2 tsp


Rinse the shank well.

Put the peeled carrots and onion in a saucepan. Cover with cold water. Cook until boiling, remove the foam, reduce heat to a minimum and cook for 3 hours under a closed lid, not allowing the broth to boil.

Strain the broth and salt well, separate the meat from the bones.

Cover the form with cling film and lay out the meat in a dense layer.

Pour the broth over the meat. Cover with cling film.

Leave to cool in the refrigerator overnight.

Put the finished jelly out of the mold. Cut into portions. Put on a dish. Decorate as desired.

Our delicious jelly is ready. Can be served at the table.

Bon appetit! Happy New Year!