You will need
    • For the marinade 1 kg of meat:
    • 4 garlic cloves;
    • half a lime (or lemon);
    • 2 tablespoons of honey;
    • pinch of coriander;
    • mint leaves (fresh or dried);
    • pinch of thyme;
    • teaspoon without top salt or 3 tablespoons soy sauce;
    • pepper.
    • For "shank Berry":
    • 1.5 kg pork shank;
    • 100 g of dried dogwood;
    • 1 teaspoon ground chili pepper;
    • 1 onions;
    • 1 carrot;
    • 1 teaspoon of mustard seeds.
    • 4 Bay leaf;
    • 4 peas of fragrant pepper;
    • 1 hot dried peppers.
    • To roll of boiled shank:
    • 1 pork shank;
    • onions;
    • a small head of garlic;
    • salt;
    • any spices to taste.
Before boiling or roasting knuckle it is recommended to marinate. To do this, skip through the press garlic and add it to the honey. Mash in a mortar the coriander, mix it with mint leaves and thyme. Add the pepper. Remove the spoon from half a lime pulp and mix it with honey. If desired, you can RUB in the marinade grated zest. Pour salt or soy sauce. Then mix all the ingredients until a homogeneous slurry, and coat the shanks on all sides. Place it in a plastic bag and leave to marinate on the bottom shelf of the fridge overnight.
"Frosty knuckle"rinse and soak the shank in cold water for about two hours. Then drain the water, pour into a clean saucepan, put the pork and put to boil on a medium heat. An hour and a half, add the broth onion in the husk, shelled carrots, grain mustard, Bay leaf and pepper. Add salt and boil for thirty minutes until tender. Cover with cold water, the dogwood and bring to a boil. Then remove from heat and leave in hot water for swelling. Remove the shanks from the broth, carefully cut and pull out the bone. Mash chili peppers, slather it on meat and nafarshiruyte dogwood. Wrap the pork in cheesecloth, sprinkle a small load and place the dish in the fridge for ten hours.
Roll of boiled Rokitskaya wash the pork knuckle, dry towel and marinate overnight. If not for this time, pour the meat with cold water and simmer for three to four hours. Add the broth, onion, black pepper, Bay leaf. Don't forget to add salt. When the meat is easily separated from the bone, remove the shanks from the broth, put the hot on the foil and carefully remove the bone, trying to piece together. Skip the garlic through a press, mix with salt and mash to a pulp. Over the roast, sprinkle with any spices to taste. You can add finely chopped dill and parsley. Then tightly roll the loaf and pack in foil. Cool first at room temperature, and then put three hours in the refrigerator. After curing the roll is well-cut slices.