Jellied pork knuckles with gelatin

1. Thoroughly scrape off the dirt on the skin and rinse. Remove small bones, cut into several pieces, if possible. Put them in a cauldron or deep pan. Peel the vegetables and rinse in water, add to the cauldron along with bay leaves, salt and black peppercorns.

2. Pour in water and boil for about 1.5 hours - until the meat is soft, removing the resulting foam.

3. After the specified time, the broth will remain three times less, but do not pour it out - it is very concentrated.

4. Remove the shank and vegetables from the broth. Cool the rolls a little and disassemble, setting the skin and fat aside - they will not be needed for jelly. Put the meat in the form in which you are going to serve aspic. Cut boiled vegetables into slices or slices, put in a mold.

5. Strain the warm broth through two layers of gauze or through a strainer with small cells. Pour gelatin into it and leave to swell for 5 minutes. Then stir until it dissolves completely. Those who like garlic flavor can press a peeled garlic clove into the broth.

6. Gently pour the broth with gelatin dissolved in it into meat and vegetables. Rinse the parsley and garnish the dish with herbs. Place the jellied meat in the refrigerator for 1 hour to solidify. You can leave the dish to cool for a longer time.

7. Serve frozen jelly from pork knuckles with gelatin with garlic sauce, crushed garlic or mustard, horseradish.

8. Enjoy!