Pork shank terrine. Unusual recipe !. Culinary blog

Pork shank terrine – a traditional English appetizer – in many ways similar to our jelly. But still, this is another dish, and as is the case with many delicacies, wine could not be added here!
Indulge yourself with a delicious dish, try this interesting option of using shanks!

The main component of this terrine is the pork shank (it’s the shank). As an additional meat component, you can add low-fat smoked meats: for example, chop or balyk. Smoked meats will add extra piquancy to the taste, but they are not an obligatory ingredient. If you decide to cook with them, then add them in the amount of 1/4 of the volume of the main meat – shank.

  1. 3 pork shanks (pre-soaked for 4 hours in cold water)

  2. 2 bay leaves

  3. 1 large onion

  4. 2 medium carrots

  5. 4-6 sprigs of fresh thyme

  6. 1 teaspoon coriander

  7. 1 teaspoon black pepper

  8. 1/2 cup dry white wine

  9. salt to taste

  10. 50 g pickled gherkins, finely chopped

  11. bunch of parsley

Put the pre-soaked shanks in a saucepan or stewpan along with onions, carrots, parsley, thyme, coriander and pepper. The pan should be small, the components should fit tightly in it, but so that there is still room for water – in it the meat and vegetables should boil for a long time. Add water – just enough so that the meat is covered with it. Pour in the wine.

Put on the fire and let it boil, then reduce the heat to a minimum and cook without covering, until the meat has boiled so much that it begins to lag behind the bone. Usually this process takes 2-2.5 hours. After that, turn off the heat and leave the dish for about 1 hour. Then remove the meat from the liquid, and strain it through a sieve. Onions, carrots and all spices can be thrown away, they will no longer be needed.

Pour the liquid back into the pan and boil it, allowing it to boil slowly, to half the original volume.

In the meantime, remove the skin from the drumstick, and then remove the meat from the bone. Without chopping it, leaving those pieces with which it was removed from the bone, put it in a large bowl. Cut the gherkins into small cubes and add to the meat.

Finely chop the parsley, remove the leaves from the branches of thyme and pour them, together with the parsley, to the meat.

Mix well and season with black pepper. Now you need to put this mixture in a brick form. In order not to suffer later with the extraction of terrine, lay out the form with cling film so that it covers the bottom and sides. Spread the meat on top of the film. Press to the bottom with your palm so that the meat is compressed. Top with boiled broth. He will have to freeze. If you feel that for some reason the broth is not so strong as to solidify, you can add gelatin or agar-agar.

Cover the terrine with foil and put in the refrigerator for the night. After that, it can be served with Dijon mustard and cranberry sauce. Rosemary can be a decoration for terrine, or, as we have in the photo, slices of radish.

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