• Shank - 1 kg
• Carrots - 1-2 pcs
• Onion - 1 pc
• Root of parsley - 1 pc.
• Bay leaf, pepper, salt
Cut a shank into pieces. Soak it in a cold water for 4-5 hours, wash with brush, rinse with cold water, put in a pot, cover with water at the rate of 2 liters per 1 kg. Close the pan with a lid and bring to a boil and cook over low heat for 6-7 hours, sometimes taking off from the surface of the broth fat. You need to cook until you can easily separate the meat from the bones.
An hour before the end of cooking, add carrots, parsley, onion, bay leaf and throw a few peppercorns in a the broth. After cooking, remove from the surface all fat, remove the bay leaf, separate the meat from the bones, mince it (or finely chop),mix everything up with filtered broth and boil it. Add salt, stir and pour into cruet-stands.
Before serving dip the cruet -stand in a hot water, put the meat jelly on a plate and garnish it with parsley or dill.
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