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Knuckle with gelatin

Author
Cookinero 25 Feb 2025
7010
Knuckle with gelatin

A knuckle with gelatin is a very tasty and "elegant" appetizer that can be served at a festive table. For the jellied dish, you can use the back and front shins. They differ only in the amount of meat, but have the same gelling properties. The recipe includes bright vegetables and greens that complement the taste of the knuckles and decorate the dish.

How to cook Knuckle with gelatin

Step 1

Knuckle with gelatin

Boil the shanks. Place the shanks in a cauldron or deep saucepan. Add onion, carrot, bay leaves, salt and black peppercorns. Cover with water and cook for 1.5-2 hours until the meat is soft, skimming off the foam. Do not drain the broth after cooking.

Step 2

Knuckle with gelatin

Make the jellied meat. Remove the shanks and vegetables from the broth. Cool the shanks a little, remove the skin and meat. Remove the fat and skin - you won't need them. Cut the boiled vegetables into circles and place them in a mold with the meat. Strain the warm broth through a fine-mesh sieve. Add gelatin and leave to swell for 5 minutes. Stir until completely dissolved. Pour the broth over the meat and vegetables. Garnish the dish with parsley. Place the jellied meat in the refrigerator for 1 hour to set.

Knuckle with gelatin - FAQ About Ingredients, Baking Time and Storage

Yes, agar-agar is a great vegetarian substitute. Use 1 tbsp agar-agar powder for every 4 cups of broth, and follow the same dissolving process.
Properly stored in an airtight container, the jellied meat will keep for 3-4 days in the refrigerator.
Absolutely! While vegetables add flavor and visual appeal, the dish will still set properly without them. You may want to season the broth more generously.
Traditionally served cold with horseradish or mustard. Pair with crusty bread, boiled potatoes, or a crisp green salad for balance.
Yes, it freezes well for up to 1 month. Thaw overnight in the refrigerator before serving, as texture may soften slightly.
This usually indicates either insufficient gelatin (try adding 1/2 tsp more per cup of broth) or not chilling long enough (aim for at least 4 hours).
After boiling, refrigerate the broth to solidify the fat, then skim it off before adding gelatin. Also remove all visible fat from the meat.

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