pork knuckle — about 1.5 kg;
onions — 1 pc .; carrots — 1 pc .;
bay leaf — 2 pcs .;
allspice, black pepper, salt — to taste;
for the sauce:
dark beer — 500 ml;
mustard (a mixture of grain) — 1 tbsp .;
Buckwheat honey — 1 tbsp .;
cumin — 1.2 tsp .;
salt — to taste
Pork knuckle rinse under running water, put in a saucepan, cover with water completely. Add salt, pepper, bay fox purified whole onion, coarsely chopped carrots. Bring water to a boil, remove the foam with a slotted spoon and cook over low heat, lid ajar for about 2 hours. Remove the pan from the heat and leave to cool right shin in the broth.
The dipper mix beer, honey and mustard. Warm, stirring occasionally. At the request of the sauce may be more acute or more sweet.
Put shin in the form of refractory, pour sauce with beer, sprinkle with caraway seeds and bake in the preheated oven to 190C to form a knuckle on a beautiful brown. Do not forget to water the shin sauce every 10-15 minutes. The finished dish is put on the shin, cut into slices. By knuckle put a little hot mustard, grated horseradish.Shanks golonka in dark beer