Savory Kholodets Aspic with Pork and Beef Shanks

Quick Recipe Version (TL;DR)

• Yield: 10 servings
• Prep Time: 30 minutes
• Cook Time: 6 hours 30 minutes
• Total Time: 19 hours (includes chilling)

Quick Ingredients

• 2 lb (900 g) pork shank, bone-in
• 2 lb (900 g) beef shank, bone-in
• 5 qt (4.7 L) cold water
• 1 large yellow onion (unpeeled, halved)
• 2 medium carrots (1 for broth, 1 for dicing)
• 6 cloves garlic, finely minced
• 2 bay leaves, 10 whole black peppercorns
• 3 whole allspice berries (optional)
• 2–3 tsp fine sea salt, plus more to taste
• 2 tbsp chopped fresh dill or parsley (optional)
• To serve: 1/2 cup prepared horseradish, 1 tbsp white vinegar, pinch sugar, pinch salt

Do This

• 1. Blanch shanks 5 minutes in boiling water; drain and rinse.
• 2. Simmer shanks with onion, 1 carrot, bay, peppercorns (and allspice) in 5 qt water at 190–200°F for 6 hours, skimming.
• 3. Lift out meats; strain broth through a fine sieve. Degrease. Reduce broth to 7 cups if needed; season with 2–3 tsp salt.
• 4. Shred warm meat; toss with minced garlic, 1 carrot finely diced and briefly simmered until tender, and herbs.
• 5. Decorate molds with a few carrot coins; add meat. Pour in hot clear broth to cover.
• 6. Cool 1 hour at room temp, then chill covered 12 hours until set. Serve cold with horseradish-vinegar sauce.

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Why You’ll Love This Recipe

• Classic, old-world comfort: deeply savory broth and succulent shreds of pork and beef.
• Naturally gelatinous set—no added gelatin—thanks to slow, gentle simmering of shanks.
• Make-ahead friendly: sets overnight and slices cleanly for parties or simple lunches.
• Beautiful presentation with carrot and herb accents, served alongside bracing horseradish.

Grocery List

• Produce: Yellow onion, carrots, garlic, fresh dill or parsley (optional)
• Dairy: None
• Pantry: Pork shank (2 lb), beef shank (2 lb); fine sea salt; whole black peppercorns; bay leaves; whole allspice (optional); prepared horseradish; white vinegar; sugar

Full Ingredients

Meat & Broth Base

• 2 lb (900 g) pork shank, bone-in (skin-on if available)
• 2 lb (900 g) beef shank, bone-in
• 5 qt (4.7 L) cold water

Aromatics & Seasoning

• 1 large yellow onion, halved (leave skins on for a golden broth, rinsed)
• 1 medium carrot, peeled
• 2 bay leaves
• 10 whole black peppercorns
• 3 whole allspice berries (optional but traditional)
• 2–3 tsp fine sea salt, plus more to taste

To Finish & Assemble

• 1 medium carrot, finely diced (about 1/2 cup/75 g)
• 6 cloves garlic, finely minced or grated
• 2 tbsp chopped fresh dill or parsley (optional)

To Serve

• 1/2 cup (120 g) prepared horseradish
• 1 tbsp white vinegar
• Pinch sugar and a small pinch of fine salt

Step-by-Step Instructions

Step 1: Blanch the shanks for a clear broth

Place the pork and beef shanks in a large stockpot and cover with cold water. Bring to a full boil over high heat and boil for 5 minutes. Drain immediately, rinse the shanks and pot to remove scum, and return the shanks to the clean pot. This simple blanching step yields a clearer broth.

Step 2: Load the pot and start a gentle simmer

Add 5 qt (4.7 L) cold water to the pot, then the onion halves, 1 whole peeled carrot, bay leaves, peppercorns, and optional allspice. Bring just to a simmer over medium heat, then reduce to maintain a bare simmer at 190–200°F (88–93°C). Avoid a rolling boil to keep the broth clear. Skim gray foam and excess fat during the first 30 minutes.

Step 3: Slow-simmer until naturally gelatinous

Simmer gently, uncovered, for 6 hours. Keep the surface quietly quivering, adding a little hot water only if the bones become exposed. This long, low extraction coaxes collagen from the shanks, which will set the aspic naturally.

Step 4: Strain and degrease the broth

Use tongs to lift the shanks to a tray. Strain the broth through a fine-mesh sieve lined with cheesecloth into a clean pot or large bowl. Let it rest 10 minutes so sediment settles, then ladle the clear broth from the top into a clean saucepan, leaving any cloudy bits behind. Skim off surface fat (reserve some if you like a traditional glossy fat cap). You should have about 7 cups (1.65 L) clear broth; if you have more, simmer gently to reduce to 7 cups, 10–20 minutes. Season the hot broth with 2–3 tsp fine sea salt, tasting and adjusting.

Step 5: Shred the meat and add garlic and carrot

While the shanks are still warm, separate the meat from bones and any tough gristle. Shred the meat into bite-size strands. Finely dice the second carrot and simmer it in a small pan of lightly salted water until just tender, 3–4 minutes; drain well. Toss the warm shredded meat with the minced garlic, diced carrot, and chopped dill or parsley. Taste and season lightly with salt and pepper if desired.

Step 6: Test the gel and assemble the molds

For confidence, spoon 1 tablespoon hot broth onto a chilled plate and refrigerate 5 minutes; it should quiver and hold. If it seems loose, reduce the broth a bit more. Arrange a few carrot coins (from the broth pot) and herb leaves in the bottom of 10 small ramekins or one 9×13-inch (23×33 cm) dish. Distribute the meat mixture evenly, then gently pour in the hot clear broth to cover and fill gaps. Tap the molds to release air bubbles and top up with more broth as needed.

Step 7: Chill until set and serve with horseradish

Cool the assembled kholodets at room temperature for 1 hour, then cover and refrigerate until fully set, at least 12 hours. For the sauce, combine prepared horseradish with white vinegar, a pinch of sugar, and a pinch of salt. To unmold, dip the bottom of a ramekin briefly in warm water and run a thin knife around the edge. Serve slices or unmolded portions well-chilled with horseradish on the side.

Pro Tips

• Color boost: Leave the onion skins on (rinsed) for a lovely golden hue without adding extra ingredients.
• Clarity counts: Keep the simmer at 190–200°F and avoid stirring the pot; agitation clouds broth.
• Set insurance: If your broth tastes great but is soft, reduce it by 10–15% to concentrate natural gelatin.
• Texture tradition: Finely chop a little tender skin or tendon from the shanks and mix into the meat for extra “jiggle.”
• Decor ideas: Place carrot coins and tiny dill sprigs in the bottom of molds before pouring broth for a classic look.

Variations

• Pork-forward: Use 3 lb pork shanks and 1 lb beef shank for a richer, slightly sweeter profile.
• Extra-firm set: Add a split pork hock or foot to the pot (no gelatin powder needed) and simmer as directed.
• Garlic-mellow: Steep the minced garlic in hot broth for 3 minutes, then strain and mix the infused broth with the meat for a gentler garlic note.

Storage & Make-Ahead

Refrigerate, tightly covered, for up to 5 days. For best texture, do not freeze (gelatin breaks down after thawing). You can make the broth up to 2 days ahead: keep it chilled, then rewarm to liquefy before assembling. Leftover shredded meat (before adding broth) can be refrigerated up to 3 days.

Nutrition (per serving)

Approx. 240 calories; 25 g protein; 10 g fat; 3 g carbohydrates; 0 g fiber; 600–700 mg sodium (varies with salt and serving of horseradish).