Tsukune
2020-08-13 / test@t
Shank stuffed with porcini mushrooms
This dish is perfect for a fun festive feast, and for a cozy family Sunday lunch. The combination of juicy meat, aromatic mushrooms and root vegetables will definitely please everyone.
Ingredients
- 1 large or 2 small raw pork shanks
- 3 tbsp. l. dijon mustard
- olive oil
- 2 large onions
- 2 yolks
- 2 h l. Teddy bear
- 1 medium carrot
- 1 bay leaf
- 100 g dried white bends
- 350 g pork neck pulp
- freshly ground black pepper
- 2 parsley roots
- salt
STEP-BY-STEP COOKING RECIPE
Step 1
Put the shank in a saucepan, cover with boiling water, add salt, bay leaf and carrots and parsley roots cut in half. Bring to a boil, remove the foam, cook over low heat for 1 hour and 15 minutes.
Step 2
Soak the mushrooms in warm water for 30 minutes, cook in the same water, 20 minutes, rinse from the sand, chop.
Step 3
Slice the pork neck and turn it through a meat grinder. Finely chop the onion, fry in 1 tbsp. l. oils, 5 min. Add the meat, fry over high heat, breaking the minced meat with a fork, 5–7 minutes.
Step 4
Add mushrooms, fry, stirring occasionally, for another 5 minutes. Season with salt, pepper and cool. Take the shank out of the broth (you won't need it) and carefully remove the bone so that the meat doesn't fall apart.
Step 5
Stuff the shank with minced meat with mushrooms, gently - tamping it inside, level it on top.
Step 6
Whisk the yolks with salt, pepper and mustard. While whisking, add a little oil to make a smooth paste. Coat the shank with mustard paste, place in a heat-resistant dish, bake in an oven preheated to 220 ° C for 20 minutes. Serve with mashed potatoes and sauerkraut.
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