Cooking time: 330 min.
Servings: 4

INGREDIENTS

pork knuckle – 2kg
mustard-2 tbsp
olive oil – 1 tbsp.
onion – 2 heads
bay leaf – 1 pc.
thyme – 1 sprig
salt, ground black pepper – to taste
dark beer (I have “Krushovitsa”) -1 b. 0.5 l.
lemon juice 2 tbsp
garlic – 3 cloves

HOW TO COOK

Wet the shank, scrape the skin thoroughly from excess hair, wash, dry. Prepare the marinade: mix mustard, olive oil, thyme leaves, lemon juice, black pepper and chopped bay leaf (you can break it with your hands). Set aside. Chop one head of onion into half rings. Grate the shank well with salt (but do not overdo it, because the marinade is also quite salty). Next, we take a bag – put the shank there – fill it with half a can of beer and send it to marinate in the cold for at least 3 hours. My knuckle marinated for 5 hours.

Preheat the oven (after the marinating time) to 220 gr.C. Pull the shank out of the marinade, carefully clean from the marinade and onions (so that it does not burn when baking). Let’s prepare the baking dish – you need to take a baking sheet or any other form with high edges and the size of the shank (no less), cover it with foil (shiny side up). Coarsely chop the head of the onion, crush the garlic and put everything on the bottom evenly. Lay the shank on top of this onion bedding. Pour in the rest of the beer. Cover the shank with foil (shiny side inside) and put in the oven for 2-2.5 hours. After an hour, turn the shank to the other side. 10 minutes before readiness, open the foil to get a ruddy skin.

You can serve with stewed cabbage, dumplings, vegetable salad! And of course WITH BEER! :))))