Jolodetz (Beef Leg Gelatin)

Ingredients
1 leg (shank)
8 crushed garlic cloves
salt and pepper to taste

Clean the shank well with hot water, cut it into pieces and cook it in a pressure cooker for one hour

When it's cooked, remove all the meat and chop it in a food processor or grinder, or with a knife

Return the meat to the pot with the cooking broth.

Add the garlic, salt, and pepper.

Let it boil for 20 minutes

Pour into a Pyrex dish and put in the refrigerator. When it starts to set, put some slices of hard-boiled egg on top, then return it to the refrigerator until it finishes setting.

It can also be made from chicken giblets, the feet, the necks; once cooked, the meat is removed from the bones, it can be chopped with a small knife, and when it is chopped, it is returned to the pot and left to boil again. Garlic, salt and pepper are added, and it is left to cool slightly. Slices of hard-boiled egg are then added.
In fact, I personally like to make it with chicken giblets.

The important thing in both cases is that when cooking for the second time, make sure the broth reduces and thickens so that it can set.

Source: OjelShelanu