Pork khash from a shank

A good recipe for those who like to eat hearty, forgetting about excess calories. Khash turns out to be not only thick enough, but also fatty.

Ingredients

• pork knuckle 2 kg
• bulb onions
• garlic
• carnation buds
• Bay leaf
• fresh greens
• black peppercorns

Directions

1. Strip the shank, cut off some of the fat.
2. Put to cook.
3. When the meat starts to come off easily from the bones, add the whole onion and bay leaf.
4. Tie clove buds and peppercorns in cheesecloth, place in broth.
5. Cook pork khash from the shank for about half an hour.
6. Take out the shank, cut off the meat.
7. Cut it into pieces.
8. Strain the broth, return everything to the pan.
9. Boil the dish for another half hour.
10. Put the garlic chopped with herbs in the plates, pour the broth with the addition of meat pieces.