Baked pork knuckle recipe. Oven baked shank

04.06.2018

Rulka is a traditional dish for Czech cuisine, but it has long been firmly entrenched in Russian. Of course, pork shank is not a product that can be classified as dietary, but you can eat a little. And in order for it to give a gastronomic pleasure, you need to be able to properly bake the knuckle in the oven in foil or in a sleeve.

You can bake such meat in 2 ways: after removing it from the bone and stuffing it with something, or on the bone. The latter option is suitable for serving in portions, and the first is mainly used when they want to make a snack from the shank, cut into slices. There is not much difference in the duration and complexity of the work, although meat is baked a little faster without bone, so housewives should familiarize themselves with all the options in order to choose a more convenient one.

Ingredients:

• pork shanks - 3 pcs.;
• onions - 2 pcs.;
• carrots - 3 pcs.;
• bay leaf - 2 pcs.;
• dark beer - 70 ml;
• potato starch - 1 table. spoon;
• salt - 2 tablespoons. spoons;
• a mixture of ground peppers - 1 tsp. spoon.

Cooking method:

1. Remove the skins from the onions and the skins from the carrots. Cut into large pieces 1 each. each vegetable, place in a small saucepan.
2. Put a bay leaf there, pour 2 liters of water. Let it boil.
3. Gently lower the washed pork knuckles: they should be completely covered with water. If this does not happen, add more boiled hot water (so that there is no strong temperature difference).
4. Boil the knuckles until soft for about an hour, setting the burner to medium power and leaving the pan uncovered. The exact time is determined by their value: in some cases, it takes 1.5 hours.
5. Transfer the boiled knuckles to the wire rack, let them flow around. Rub with a mixture of peppers and salt.
6. Put the shanks in foil (it is advisable to take a separate sheet for each), place chopped onions and grated carrots (which remained - not boiled) next to it, fasten the edges well.
7. Bake the knuckles for 1.5 hours at 180 degrees. After that, remove the foil and on the wire rack (you need to put a baking sheet under it) brown for another 20 minutes, turning it periodically.
8. While the shanks are browning, heat the dark beer in a small container, add the starch, stir well. Pour this sauce over the meat before serving.

Such meat is very tasty when it is marinated in a mustard-mayonnaise sauce, if desired, additionally adding any spices to pork there. The shank comes out very spicy, perfect for a beer or just for a hearty dinner. The potatoes in this recipe are optional - if you do not need a side dish, you plan to serve the salad with the shank, do not use it.

Ingredients:

• pork knuckle - 1 pc.;
• mayonnaise - 60 g;
• vegetable oil - 1 table. spoon;
• cloves of garlic - 3 pcs.;
• mustard - 1 table. spoon;
• salt - 1 tsp spoon;
• potatoes - 500 g.

Cooking method:

1. It is very good to wash the pork knuckle under running water, let it dry a little.
2. Place in a large saucepan and cover with water. Without adding salt, cook over medium heat under a lid for 1.5 hours. Optionally, you can throw in a few peas of black pepper, parsley root or onion.
3. Transfer the boiled shank to a cutting surface, cut vertically to remove the bones. Rub inside and out with salt.
4. Chop the garlic, go over the meat on both sides.
5. Mix mayonnaise with mustard, process the shank inside with this sauce.
6. Roll it up in a roll, tie it tightly with thread. Place in plastic wrap and let soak in the refrigerator for 3 hours.
7. Place the pickled pork knuckle in foil, pour over with vegetable oil and wrap. For reliability, it is worth making 2 layers of foil.
8. Place in an ovenproof dish, pour a glass of water into it. Bake the shank at 200 degrees for an hour.
9. Unroll the foil, leave the shank in the pan and bake for another 20 minutes. Due to the fact that the meat was cooked without pits, it can be served by cutting into slices.

How to cook pork shank in the oven juicy without a bone?

To a greater extent, not even the marinade and other additives are responsible for the juiciness of the meat, but the cooking method itself: the baking dish should not be open, otherwise prolonged heat treatment will dry the surface. It is best to cook in a sleeve or foil, but if you want to use heat-resistant dishes, be sure to pour a glass of water into it, and tighten the top with foil: this will increase the humidity inside. At the same time, the shank is browned on the grate, the meat should be poured with juice protruding from it every 5 minutes. And additionally juiciness can be provided by the filling, which is filled with the shank removed from the bone.

Ingredients:

• pork shank - 1 kg;
• bulb onion;
• carrots - 2 pcs.;
• mushrooms - 200 g;
• garlic (cloves) - 3 pcs.;
• butter - 20 g;
• black pepper (peas) - 5 pcs.;
• bay leaf - 3 pcs.;
• salt to taste.

Cooking method:

1. Pour the shank in a saucepan with cold water. Let it boil and remove the foam with a slotted spoon.
2. Throw in the bay leaf, peppercorns and carrots cut into pieces (be sure to peeled). To cover with a lid.
3. Putting on a low heat, boil the knuckle for 2 hours. If it is larger than indicated in the recipe, it is worth increasing the cooking time to 3 hours.
4. In half the volume of butter, fry the finely chopped onion and mushroom plates. Add the grated carrots, cook until all ingredients are soft.
5. Place the boiled shank on a cutting board, cut vertically to remove the bone.
6. Place the warm filling in the center instead of the bone. Add the rest of the butter.
7. Form a roll of meat, wrap with cling film. Refrigerate for 2 hours.
8. After removing the film, tie the knuckle with thread, put in a baking dish. Tighten with foil on top, put in a hot oven.
9. Bake at 190 degrees for half an hour, then remove the foil and cook for another 20 minutes, periodically turning the meat over.

The part of the pork leg that is adjacent to the knee joint is called the shank. The back is more often used for hot meals. Jellied meat or broth for soup is made from the front. The baked pork leg turns out to be delicious. It can be rubbed with mayonnaise, mustard, ordinary salt.

Boiled knuckle in beer

• Time: 2.5 hours.
• Servings Per Container: 7 Persons.
• Difficulty: medium.

Pork knuckle in beer - a real Bavarian dinner. This classic German dish is called Schweinehaxe. Traditionally, dark beer is considered to have a richer flavor. Before cooking, the meat can be soaked in milk for a couple of hours.

Ingredients:

• celery - 100 g;
• pork drumstick - weighing 2 kg;
• carrots - 100 g;
• cloves to taste;
• allspice peas - 3 pcs.;
• onion - 1 head;
• salt - 1 tbsp. l .;
• bay leaf - 3 pcs.;
• dark beer - 2 l;
• cumin - a pinch;
• garlic - 1 head;
• black peppercorns - 3 pcs.

Cooking method:

1. Wash the drumstick, place in a saucepan, pour over with beer, put on high heat.
2. Peel all vegetables. Coarsely chop the carrots and celery, stick the cloves into the onion.
3. When the beer boils, reduce heat, remove foam, add spices and vegetables.
4. Boil the knuckle under the lid for another 2-3 hours. Turn over from time to time so that the meat is well boiled.

Oven recipe

• Time: 4 hours 45 minutes.
• Servings Per Container: 5 Persons.
• Difficulty: medium.

The pork knuckle in the oven will be juicier when baked in the sleeve. The dish is prepared practically without the participation of the hostess, you just need to prepare the shank and send it to the oven. From spices, hops-suneli, cloves are suitable. You can get by with salt.

Ingredients:

• pork shank - 1.5 kg;
• potatoes - 500 g;
• soy sauce - 2 tbsp l .;
• paprika - Art. l;
• vegetable oil - 2 tbsp. l .;
• garlic - 2-3 cloves.

Cooking method:

1. Rinse the shank thoroughly, scrape the skin with a knife, rinse and dry.
2. Combine soy sauce with minced garlic and paprika.
3. Grate the shin with the resulting mixture, cover with a lid, put in the refrigerator for 3 hours.
4. Peel the potatoes, cut into large cubes, sprinkle with paprika, salt, cover with oil.
5. Fold the meat and potatoes into a roasting sleeve, make 2-3 punctures in it.
6. Cooking pork knuckle lasts about 1 hour. The oven must be preheated to 200 degrees.

Baked in foil

• Time: 2 hours.
• Servings Per Container: 4 Persons.
• Difficulty: medium.

This pork shank recipe is versatile. It can be served with a side dish or solo. Another option is to make slices for sandwiches from such a shank.

Ingredients:

• garlic - 4-7 cloves;
• olive oil - 3 tbsp. l .;
• honey - 2 tbsp. l .;
• lemon - 0.5 pcs.;
• salt, spices - to your taste;
• pork shank - 1.5 kg.

Cooking method:

1. Make an incision in the lower leg up to the bone, cut it out.
2. Lay the meat skin side down. Top with finely chopped garlic, grate with spices, salt.
3. Roll up with a roll, tie with a strong thread.
4. Separately mix the spices with honey, butter and lemon juice.
5. Grease the drumstick with the resulting sauce, put bay leaves on top.
6. Wrap in foil, bake for 1.5 hours at 180 degrees.
7. After the time has elapsed, unfold the foil, take the dish out into the cold until it cools completely.
8. Remove bay leaves and thread before cutting.

Spicy with apples

• Time: 3.5 hours.
• Servings Per Container: 5 Persons.
• Difficulty: medium.

When baked, apples acquire the consistency of mashed potatoes, therefore they serve as an unusual sauce for the finished shank. Marinade for meat can be excluded, but with it the dish acquires a sharp-fresh citrus aroma and taste.

Ingredients:

• basil - 3 pinches;
• nutmeg and oregano - to your taste;
• zest and juice of half a lemon;
• mint - optional;
• garlic - 1 head;
• pork shank - 1.5 kg;
• sweet and sour apple - 2 pcs.

Cooking method:

1. Scrape the shins with a knife, rinse, then rub with a mixture of salt, spices and lemon juice and grated zest. Leave the meat to marinate for at least half an hour.
2. Place the drumstick on the foil, cover the meat with garlic cloves.
3. Rinse the apples, cut out the core, cut into slices.
4. Cover the pork drumstick with fruit.
5. Wrap the foil, place the knuckle on a baking sheet.
6. Bake at 200 degrees for 2.5-3 hours.
7. After 2-2.5 hours after the start of cooking, slightly open the foil to allow the meat to brown.
8. When serving, chop the meat, add applesauce and baked garlic to it.

Video

For cooks, the choice of products, their preparation and what spices are used for the dish is of great importance. If you want to cook the shank deliciously, these tips will help you.

1. Choose a hind leg - it is fatter. Weighs approximately 1-1.5 kg. But the front is more bony and fat, here the ratio of meat and bone in the direction of the latter. Better out of her.
2. Always stuff the knuckle... Garlic or ginger are great for this. Cut the garlic into slices and dip in salt. Use a thin knife to poke a hole in the pork and add salted garlic here. So the meat is saturated with the aroma of garlic and salted from the inside. Make punctures everywhere - closer to the bone, to the skin, in the meat. You can do the same with ginger. You can.
3. Boil first... This part of the pork is still tough. If you send it straight to the oven without pre-cooking it, the result may be disappointing. You can cook the leg in a saucepan, double boiler, multicooker or pressure cooker.
4. Add flavors... When boiling, add other flavoring ingredients in addition to salt. This can be a head of an onion, cloves of garlic, carrots, allspice, olives, chili peppers, paprika, or tomato paste. Feel free to experiment with taste.
5. We give shine in the oven... Cover the shank with a mixture of mustard and runny honey. And so as not to wash the baking sheet, cover it with foil. After that, lay out the meat to bake.

Be sure to see how Lazerson prepares the knuckle. I myself learn from him and spy on culinary secrets 🙂

How long it takes to cook a knuckle depends on its size. Usually in a saucepan it is 3.5-4 hours, in a multicooker-pressure cooker 1 hour. After boiling, it should be soft.

Cooking in foil with honey

The rich aroma of this dish will fill not only the kitchen, but the whole apartment in a matter of minutes. Every now and then your family will visit with questions: is it ready yet?

Since you will bake the pork leg in foil, you don't need to boil it. Prepare the following ingredients:

• kilogram shank;
• 2 tbsp. spoons of soy sauce;
• 1 tbsp. a spoonful of mustard;
• 1 tbsp. a spoonful of honey;
• 8 cloves of garlic.

First, mix the sauce with honey and mustard. Clean the shank and wipe it with a paper towel. Thoroughly coat it with chopped garlic. Then put the leg in a tight bag and add honey-mustard marinade. Then shake the contents of the bag well so that the fragrant mixture is evenly distributed over the entire surface of the leg. We send the shank in a bag to the refrigerator for the night.

Then we take out the knuckle from the bag and wrap it in foil. We heat the oven to 200 degrees and send the workpiece into it. At this temperature, the shank should be cooked for about an hour and a half.

Unroll the foil gently for a crisp finish. Bake the leg for about a quarter of an hour.

German pork leg in beer

To taste this yummy, you don't have to go to an expensive restaurant. At home it will turn out much tastier than that of a professional cook 😉 This yummy is prepared in two stages: first, the leg is boiled, and then baked. For cooking, I recommend using a pressure cooker or a multicooker-pressure cooker.

Prepare the following foods:

• pork shank;
• 500 ml of beer (it doesn't matter - use both light and dark);
• salt to taste;
• 1.5-2 heads of garlic;
• pork seasoning package (for example, "Caucasian herbs").

Scrape the shank, rinse and wipe dry with a paper towel. Mix chopped garlic with salt and spices. Liberally coat the skin of the leg with this fragrant gruel. Make several cuts in the shank and stuff them with the rest of the spicy mass.

After that, we put the shank in a pressure cooker, pour beer here and put the bowl on maximum heat. When you hear the beep, indicating that the liquid has boiled, reduce the heat to low. Cook for about an hour.

Then we move the knuckle into a baking dish and send it to the oven heated to 220 degrees. The boiled leg is, in fact, ready. You only need to bake it for 20-30 minutes - it should acquire a beautiful golden brown crust. During baking, water the leg with the beer stock left in the pressure cooker.

Bake with honey and mustard

The shank cooked in honey mustard sauce is so aromatic. And what an appetizing crispy crust she has - just the thought makes her drool 🙂

For this yummy you will need:

• pork shank;
• one medium onion and one carrot;
• 2 pcs. lavrushka;
• 2 tbsp. spoons of honey;
• 1 tbsp. vegetable oil bed;
• 2 tbsp. tablespoons of mustard;
• 6 peas of black pepper;
• 3 pcs. carnations;
• salt + spices for pork;
• water.

Fill the thoroughly washed pork leg with water and bring the liquid to a boil. Add lavrushka, cloves and pepper and salt here. Peel the carrots and onions and add them to the pan (you do not need to chop them). Next, reducing the heat to low, continue to cook the leg until tender.

For the marinade, mix honey with mustard and pork spices. Take the boiled knuckle out of the broth and place it in a foil-lined baking dish. Cover the leg with a generous amount of marinade. Leave the shank for 10-15 minutes to soak in the aromatic sauce.

Then put the leg in an oven preheated to 180 degrees. Bake until caramelized, about 40-50 minutes. During baking, water the shank 3-4 times with the juice that has drained into a baking sheet. You can serve such a yummy with any side dish, for example, stewed cabbage.

Juicy and tasty up the sleeve with potatoes

In this recipe, the pork leg is baked in a sleeve. Therefore, it is not necessary to pre-boil the meat. An additional plus of this option is that the side dish is cooked along with the meat.

You will need:

• one and a half kilogram pork shank;
• 3 tbsp. tablespoons of salt;
• 2 tbsp. tablespoons of olive oil;
• 7-8 potatoes;
• 2-3 st. paprika spoons;
• 3-4 cloves of garlic.

Peel the garlic, rinse and chop it with a garlic spade. We mix it with 2 tbsp. tablespoons of salt and 1-2 tbsp. spoons of paprika. We make punctures in the knuckle with a knife and stuff it with this mixture. And distribute the remaining fragrant mass evenly over the surface of the leg.

We send the shank into a bag, tie it tightly and place it in the refrigerator. Leave the pork for at least 3 hours. However, it will be tastier if left overnight.

Add the potatoes to the sleeve to the shank and tie. Preheat the oven to 200 degrees and immerse the "bundle" in it. We cook at this temperature for 1.5 hours. By that time, both the pork and potatoes will be ready. But do not rush to punch the sleeve - the steam is too hot. Let the dish stand for 15 minutes.

Well, then set the table. Potatoes cooked in the sleeve turn out to be ruddy. And what juicy and tender meat comes out. It's incredibly delicious - be sure to try it.

How to cook in Czech

I got acquainted with this dish in absentia, when my friends told me about my trip to Prague. They spoke so deliciously about tender meat, crispy crust and indescribable aroma. And I sat and almost choked with saliva 🙂 I promised myself that I would definitely cook this dish in Chesh style. Believe me, it turned out to be incredibly tasty.

Required composition of products:

• pork knuckle;
• 2 liters of dark beer;
• medium-sized onion;
• 4-5 cloves of garlic;
• salt;
• water;
• spices - black pepper, cloves, cumin (to taste);
• 2-3 pcs. lavrushki.

Carefully scrape the leg, rinse it and fill it with water. The liquid should cover the pork by 2 cm. We put the container on the stove - on high heat. We wait until boiling, remove the foam and reduce the heat to low. We send the onion peeled from the husk to the pan. Then we cook the knuckle for about an hour.

Then we take out the shank from the broth, make 8-10 cuts in it. We send 1 half of garlic to each hole. Add pork on top and crush it with chopped black pepper and caraway seeds.

We place the shank in a baking dish and send it to an oven preheated to 170 degrees for an hour. Sprinkle plenty of beer on the leg during baking. Serve hot.

Bavarian recipe

This option will appeal to even the most sophisticated gourmet. Don't believe me? And you cook and taste.

Required composition of products:

• 2 shanks;
• 2 pcs. lavrushka;
• 2 cloves of garlic;
• 2 onions;
• coarse salt;
• 0.5 tsp of red hot pepper;
• a few peas of black pepper;
• a pinch of "Provencal herbs";
• pinch of cumin

Grind "Provencal herbs" and black pepper in a mortar. Add a little salt to this and grind everything thoroughly. Next, add lavrushka, hot pepper, caraway seeds - again grind everything thoroughly in a mortar. Crush the peeled garlic with the flat side of a knife and add it to the mortar, grinding well. The fragrant dressing is ready.

We scrap the knuckles and wash them. We make small cuts in the bones and generously grease the meat with a fragrant dressing. Coat only the meat rim, do not smear the skin on top.

Chop the onion with thick rings and place it on a baking sheet. Meat will be baked on it. Next, lay out the shanks and sprinkle them with coarse salt on top.

Preheat the oven to 220 degrees, put a baking sheet and cook for 30 minutes. Then we reduce the temperature to 190 degrees and continue to bake for about 60-75 minutes. Be sure to check the meat for readiness - to do this, pierce it with a fork. If clear juice is released, then everything is ready.

Before you cook such a masterpiece on your own, be sure to watch the step-by-step video of the recipe. In it, Julia Vysotskaya will share with you all the subtleties and secrets of making a leg in Bavarian.

How to bake without foil

If you cook pork leg in the oven, you can do without foil. True, in this case, I advise you to boil the knuckle beforehand. Prepare the following ingredients:

• shank;
• bulb;
• 2-3 pcs. lavrushka;
• 4-5 cloves of garlic;
• 2 tbsp. spoons of soy sauce;
• 2 tbsp. spoons of honey;
• a few peas of allspice;
• salt;
• water.

We immerse the thoroughly washed leg in a spacious saucepan. Fill it with water so that the liquid covers the leg a couple of cm. Bring the liquid to a boil. Remove the foam from the surface and reduce the heat to low.

Peel the onion, wash it and add it entirely to the broth. Cook for about an hour. Then we send lavrushka, allspice and salt to the pan. After that, we continue to cook for about half an hour. Take the knuckle out of the broth and let it cool to room temperature.

Making a marinade - mix the sauce with honey. Cut the garlic into thin slices. We make cuts in the shank and insert garlic cloves here. And then liberally grease the leg with marinade.

Place the shank in a baking dish. And we send it for a quarter of an hour in an oven preheated to 200 degrees. After this time, look into the oven - the leg is already slightly browning. Turn it over, brush with dripping juice and continue baking for another 15 minutes. That's all - a fragrant shank with garlic and honey is ready.

I am sure that today's recipes will help you gain the fame of an expert in the field of baking rolls. Share the link to the article with your friends. Necessarily - there are so many more tasty things waiting for you ahead. And I have everything for today: see you!

Prepare this dish for lunch or dinner. It is so tasty that it can be served on a holiday, because it is also presentable. Guests will appreciate this move and you can be sure that everyone will ask for more. This delicious, juicy meat that will not leave anyone indifferent.

It is always important to choose quality products for a delicious meal. When it comes to shank, you need to be especially careful, as this is meat. If you choose a bad product, then you can get poisoned in no time.

1. First of all, as always, the appearance of the product is important. The skin on the shank should be white. The surface should be free of stains, streaks, traces of blood and other defects;
2. Next, you need to consider the meat. The fat should be evenly distributed over the meat, not beaten off one side. It is also important that the cut is fresh. That is, the meat was not seasoned;
3. You can press down on the shank to check the freshness of the product. The finger dent should disappear instantly. If this happens within a few seconds, then it is better not to buy meat;
4. The fat must be white. If the fat in the meat is pinkish, then the pork may have been soaked in potassium permanganate to give it a brighter and fresher look;
5. The meat should have a natural color. That is, it should be pink. Not too dark or too light;
6. Dark meat will indicate the old age of the meat (that is, the pig was old). Yellow fat can also tell about this. Old meat takes much longer to cook than young meat and, as a result, it turns out not so tender, it is more tough;
7. The aroma of the product is also important. It should be sweet. Any other smells, especially spices, should put you off buying a product. Spoiled meat products are often rubbed with spices so that they smell good and customers purchase the product on a subconscious level (the aroma is pleasant).

Choosing a knuckle, you can safely go home to cook a delicious lunch or dinner. Not only adults will like tender meat, even children will appreciate it.

Classic pork knuckle baked in the oven

Cooking time

calorie content per 100 grams

How to cook:

Tip: You can use regular tomato paste or tomato juice instead of tkemali.

Pork knuckle baked in the oven in foil

If you bake meat in foil, then it will be much softer and more tender. Use your favorite spices to make the dish even more delicious.

How much time - 2 hours and 10 minutes + pickling.

What is the calorie content - 431 calories.

How to cook:

1. Peel the garlic, wash the slices and dry them;
2. Rinse the shank, cut off the black tan with a sharp knife;
3. Using a knife, make punctures over the entire surface and fill them with cloves of garlic;
4. The slices should fit completely into the punctures, not stick out;
5. Mix mayonnaise with mustard, add salt and pepper to taste;
6. Leave the meat to marinate for one hour;
7. After that, wrap the shank in foil and bake it for two hours at 200 Celsius;
8. Then cut into portions and serve.

Pork knuckle baked in the oven with potatoes

If you cook everything according to the recipe, then in the end you can get an excellent dish. It can be served for lunch or dinner. Suitable even for holidays.

How much time - 2 hours + pickling.

What is the calorie content - 197 calories.

How to cook:

1. Pre-turn on the oven at 250 Celsius;
2. Peel the potatoes, cut them into cubes and rinse them from starch;
3. Then add water and cook for ten minutes. Potatoes should only be half cooked;
4. Peel the garlic, crush each piece with a knife handle;
5. Crumble the laurel leaves and place in a mortar;
6. Add garlic, a little salt and oil, grind into a homogeneous mass;
7. Wash the shank thoroughly, pierce it in several places;
8. Fill the punctured places with garlic;
9. Leave the pork to marinate for at least thirty minutes;
10. After that, place it in a deep baking sheet and sprinkle with black pepper;
11. Put in the oven for ten minutes;
12. After that, reduce the temperature to 160 degrees;
13. Bake the knuckle for another hour;
14. Then spread the potatoes around the shank, salt and season with pepper to taste;
15. Bake everything together for another thirty minutes.

Tip: you do not need to cook potatoes, but then you need to lay them with pork from the very beginning.

Recipe for pork knuckle baked in a sleeve with marinade on beer

This is the longest method for preparing the shank. But the marinade in the form of beer will make the taste of the dish simply unforgettable. This must not be missed!

How much time - 3 hours and 20 minutes.

What is the calorie content - 163 calories.

How to cook:

1. Wash the pork thoroughly, then dry it with dry napkins or a clean towel;
2. Put it in a large saucepan or stewpan;
3. Add cloves, laurel leaves, pepper mixture and honey;
4. Salt to your liking;
5. Wash the tomatoes, cut green spots and cut into cubes;
6. Peel the onion, cut it into half rings;
7. Peel the garlic cloves;
8. Rinse parsley, chop;
9. Peel and cut celery into rings;
10. Peel the carrots, rinse and cut into rings;
11. Wash the pepper, remove the seeds, and cut the sweet part into strips;
12. Add tomatoes, onions, garlic, parsley, celery, carrots and peppers to the shank;
13. Pour in half of the beer and add water so that the shank is covered;
14. Simmer pork over medium heat for two hours;
15. When the liquid has evaporated, it is necessary to water the pork on top with the resulting broth;
16. After two hours, take out the knuckle and place in the mold;
17. But first, put the cloves of garlic in a mold (now clean the head);
18. Add honey to the rest of the beer, mix;
19. Drizzle over pork and bake for twenty minutes at 220 Celsius;
20. After that, bake at 160 degrees for forty minutes.

If your shank is frozen, then you must defrost it gradually. That is, first put it in the refrigerator. In this case, do not forget about the capacity, as the ice will drain. Then, when the product can be thawed, it must be taken out and left at room temperature for at least three hours. Then you can start cooking.

In the last recipe, we first boil the pork and only then bake it. We advise you to cook with the peel. It is she who will give the dish that special taste and aroma.

Since we cook the dish in the oven, we advise you to take the back shank of the pig. It is she who is more fleshy. The front is more suitable for jellied meat and is always less in weight. Therefore, among the assortment, choose the one that is larger, probably, it will be the back.

If spices bother you during cooking, you can pre-place them in an empty tea bag or a homemade gauze bag. Then they will be all together, but they will not interfere.

Check the skin of the pig for fur residues. If you find hairs, we recommend getting rid of them with a razor or a regular kitchen burner.

It is better to buy a young knuckle to make the dish more tender and juicy. Typically, such a product weighs no more than two kilograms.

Enjoy cooking using your favorite spices to create new flavors for yourself and your loved ones. Take your time, because the result will definitely leave you satisfied.

Pork knuckle originally appeared in Czech cuisine. However, over time, it has become so tightly integrated into our diet that we consider it to be our dish.

It takes a lot of effort and knowledge to cook a pork knuckle. An improperly cooked shank can ruin the whole impression of this dish. That is why today we decided to consider how to cook a pork knuckle deliciously in the oven.

Pork shank recipes are different. However, most of them boil down to the fact that delicious pork knuckle is prepared by baking in the oven.

Here you have several options for your choice. You can make a boneless pork shank or make a boneless pork shank. As a rule, boneless pork shank cooks much faster.

We will consider cooking pork shank on the bone in the oven. The simplest pork shank recipe is as follows:

Ingredients:

• 4 pork knuckles
• 60 grams of salt
• 2 onions
• 2 carrots
• 4 bay leaves
• 50 ml dark beer
• 1 teaspoon cornstarch
• Ground black pepper to taste.

Cooking method:

Before preparing the pork shank, prepare additional ingredients. We clean carrots and onions. Grind 1 carrot and 1 onion. We put it in a large container. Add bay leaves (2 pcs.) And water. Water should be poured so that it takes up about three quarters of the container volume. We put on fire and bring to a boil.

As soon as the water boils, add salt and carefully dip the pork knuckles into the boiling water. Make sure the shanks are completely submerged in the water. If necessary, you can add more water. Bring the water to a boil again and reduce the heat.

Cook the pork shank over low heat until the meat is tender (about 45 - 90 minutes, depending on the size of the shank).

Take the finished shanks out of the pan and let them cool down.

Preheat the oven.

Sprinkle the boiled pork knuckles with salt and season with ground black pepper.

Chop the remaining onions and carrots. Put in a baking dish. Also add the remaining bay leaf. A pork knuckle is laid out on top.

We send the baking dish to the oven. We cook for 1 - 1 ½ hours. Then we increase the temperature to 230 degrees, and cook the pork shanks for another 5 - 10 minutes.

The baked pork knuckle is served with the sauce. To make the sauce, pour beer into a saucepan and heat it up. Next, add the starch. Cook until the starch is completely dissolved.

Pork knuckle in the oven with potatoes

What can you cook from pork shank? We already know the simplest recipe for making pork shank in the oven. What other shank dishes are there?

Looking through numerous videos and photos of pork shank recipes, you can stumble upon a very unusual recipe for pork shank in the oven with potatoes.

Such a pork knuckle in the oven may well replace a full dinner. And it's not a shame to put a pork knuckle with potatoes even on a festive table.

So how to cook pork knuckle in the oven with potatoes?

Ingredients:

• 500 grams of potatoes
• 1 bunch of green onions
• Salt and pepper to taste
• Red cabbage
• 2 apples
• 1 head of onion
• 2 cloves of garlic
• 2 bay leaves
• 2 tablespoons sugar
• 250 ml red wine
• 2 pork knuckles
• 2 slices of bacon
• Vegetable oil
• 1 tablespoon butter
• Caraway seeds.

Recipe:

It is best to start cooking pork shank the day before. First, marinate the red cabbage. To do this, we cut the cabbage. Add chopped apples, half chopped onions, spices, bay leaves, sugar, salt, pepper and red wine. Leave the cabbage to marinate overnight.

Rub the pork knuckle with salt, chopped garlic and butter. Sprinkle with caraway seeds. Place in a baking dish. Pour in water (about 2 cm). Pork shank baking lasts about 2 hours.

At this time, boil the potatoes in their skins, and continue to cook the red pickled cabbage.

Fry the remaining onion and bacon in vegetable oil. Add some red wine. We combine everything with pickled cabbage. Cover with a lid. Simmer over low heat for 20 minutes.

Place the pork knuckle, cabbage and potatoes on a large serving platter. Sprinkle with chopped green onions.

We now know how to cook pork shank in the oven with potatoes. However, these are not all the ways to make a shank. Consider other options for how to cook pork shank deliciously.

Before that, we looked at how to cook pork shank at home in the simplest ways. Now let's complicate the task a little and consider how to cook marinated pork knuckle in the sleeve. The pickled knuckle has a particularly piquant taste.

To make a delicious pickled pork knuckle baked in a sleeve, take:

• 1 pork knuckle
• 2 tablespoons soy sauce
• 1 teaspoon mayonnaise
• ½ teaspoon ground black pepper
• ½ teaspoon nutmeg
• 1 teaspoon meat spice
• Salt to taste.

Cooking pork shank in the sleeve:

We start cooking the shank by marinating it. Put soy sauce, mayonnaise, salt and pepper, nutmeg and seasoning for meat in a large container. We mix. We coat the pork knuckle with the resulting marinade, and leave to marinate for 2 hours.

After the specified time has elapsed, we continue to cook the pork shank in the oven. To do this, take a baking sleeve, and place our knuckle there.

We send the knuckle to the oven preheated to 180 degrees. Cooking pork shank in the oven in the sleeve should be done within 2 hours.

By the way, there is another similar way of how to deliciously bake the knuckle in the sleeve. The stuffed shank can be cooked in the same way.

How to deliciously cook pork knuckle in foil

Concluding the conversation about how to cook pork shank in the oven, consider a recipe for cooking in foil.

To get the most delicious pork knuckle baked in the oven in foil, we need foil and the following ingredients:

• 1 pork knuckle
• 7 cloves of garlic
• 2 tablespoons vegetable oil
• 2 teaspoons mustard
• 2 bay leaves
• Salt and pepper to taste.

Recipe for cooking pork shank in foil:

Thoroughly rinse the pork knuckle with water. We pierce the code in several places with a sharp knife. This is necessary so that our pork knuckle in the oven in the foil is baked better.

Add chopped garlic (3 cloves) to the holes. Chop the rest of the garlic. We also grind the bay leaf. Mix bay leaf with garlic. Add vegetable oil, mustard, salt and pepper.

We coat the pork knuckle with the resulting mixture.

We spread the knuckle on the foil. We wrap it up. Cook the pork knuckle in foil in the oven for 2 hours at 180 degrees.

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