- Pork shank - 1,5 Kilogram
- Onion - 1 Piece
- Carrot - 1 piece
- Leaf bay - 2 pieces
- Pepper and salt - 1 To taste
- Beer dark - 500 milliliters
- Mustard - 1 st. a spoon
- Buckwheat honey - 1 st. a spoon
- Cumin - 1 teaspoon
1. In flowing water, wash the pork rudder, put it in a pan, fill it completely with water. We clean the bulb and add it to the pan, just peel the carrots and cut it into large pieces, add it to the pan, add bay leaf, pepper and salt. We bring the water to a boil, remove the foam with a noise and cook for about an hour with a slightly opened lid on a small fire. We remove the saucepan from the fire and leave it in the broth to cool down. 2. Take the ladle and mix the mustard, honey and beer in it. We put on the fire, stir it. To taste the sauce can be made spicy or sweet. 3. Further in the form (heat resistant) we shift the wheel, pour the sauce over the beer, sprinkle with cumin and send it to the preheated oven (temperature one hundred and ninety degrees). Bake bake until a brown crust. Every ten to fifteen minutes you need to water the sauce with a sauce. 4. We put the prepared roll on the dish and cut into slices. You can serve with grated horseradish or sharp mustard
Servings: 8