How to cook pork knuckle in the oven. Pork knuckle in the oven: recipes and cooking features

Pork knuckle has tender and tasty meat, and if cooked correctly, it can very well become a beautiful holiday dish. It is most convenient to bake it in the oven, then it turns out rosy, crispy, quite juicy and at the same time soft.

The right shank is the key to excellent taste.

To bake a pork knuckle truly delicious, first of all you need to choose the right meat. Here are some tips on this matter:

• The younger the pig, the softer its meat will be. If it is possible to check the age of the animal, then choose a pig no older than two years.
• You can sometimes determine the age of an animal by the weight of the shank. The ideal weight ranges from 1200 to 1800 g. If the shank weighs more, then the pig was either old or overfed. In any case, the meat will be either tough or too fatty. Some unscrupulous sellers pump the meat with water to make it heavier.
• The shanks from the hind legs are considered more tasty and tender, especially those parts located above the knee. In addition, there is more meat and a sufficient amount of fat. Such a shank will definitely not turn out dry and stringy.
• Where to buy the knuckle is, of course, up to you. But we recommend doing this either at an organized market or in a supermarket. Meat at such points of sale, as a rule, undergoes sanitary control, so you can be sure of its safety.
• If you don’t trust the seller, then ask him for documents for the pork. They must contain information that the animal was healthy and its meat is suitable for consumption.
• The most delicious meat is the one that has not been frozen. Therefore, try to prepare the shank as soon as possible after purchase, so that you don’t have to hide it in the freezer.

Preparing shanks for baking in the oven

• If your shank was frozen, you need to defrost it, of course, before cooking. Place it on the counter or move it from the freezer to the refrigerator overnight. If you need to defrost quickly, place the shank in cold water. Under no circumstances should you put it in hot water, as it will remove a large amount of liquid and the meat will become dry.
• Wash the knuckle, ready for baking, under the tap, and thoroughly scrape the skin with a knife. Sometimes the skin is removed before cooking, but it is better not to do this. The skin contains fat and gelatin; they soak the meat during baking, keeping it juicy and soft. And the knuckle with a golden brown crust looks much more appetizing when cooked.
• Many recipes for baking shanks in the oven involve boiling them first. Although this cannot always be done, sometimes the leg is simply marinated in some interesting sauce.
• If there is bristle on the skin of the shank, it is more convenient to remove it after you have welded the leg.

Recipes for cooking pork knuckle in the oven

Roasting a pork knuckle is a rather long process. To cook truly tasty and tender meat, you will need 2-3 hours, but they will be well spent. For you, we have collected several original ways to cook pork knuckle in the oven.

Pork knuckle in beer and spices

Before being baked in the oven, this shank is boiled in beer with the addition of onions, garlic and seasonings. Do not rush to pour out the broth remaining after cooking - you will pour it over the leg during baking. A nice thing: you don’t need a lot of ingredients for the dish. Their list is in front of you:

• pork knuckle – 1 pc.;
• onion – 1 pc.;
• dark beer – 2.5 l;
• garlic – 1 small head;
• sunflower oil – 3 tbsp;
• salt, black pepper, coriander, thyme - to taste.

Here's how this pork knuckle is made:

• The meat is washed and the skin is carefully scraped with a knife. Then the shank is cut in several places. Salt is mixed with seasonings and rubbed on all sides of the leg.
• After a couple of hours, the shank is placed in a pan and poured with beer. If necessary, add salt to the beer so that the meat does not turn out bland. Place a whole peeled onion and half a garlic head in a bowl. Place the saucepan on the fire and cook the meat for 1.5 hours under the lid. After removing the foam, reduce the heat to low.
• Remove the boiled shank and cool. The remaining garlic cloves are passed through a press and rubbed onto the meat. Then the shank is transferred to a greased baking sheet, poured beer broth on top and sent to a hot oven, where it is baked at a temperature of 200 °C for 1 hour.
• From time to time the meat is checked and watered with beer.

Baked pork knuckle with apples

Roasting meat with apples is such a popular cooking method that it can be considered a classic. Moreover, it is not necessary to take duck, goose or chicken as meat; pork knuckle in a similar recipe will turn out no worse. Let's figure out what we need for this recipe:

• pork knuckle – 1 pc.;
• green apples – 2 pcs.;
• garlic – 1 head;
• onion – 1 pc.;
• Teriyaki sauce – 3 tbsp;
• apple or rice vinegar - 1 tbsp;
• dark beer – 100 ml;
• salt, black pepper, coriander, basil, fenugreek - to taste.

This recipe consists of the following steps:

• It is advisable to divide the knuckle into 2 parts, and you can ask for this to be done at the market if you buy it there. Then the meat should be thoroughly washed and the skin scraped.
• Then a marinade is made for the shanks. It mixes the following: rice or apple cider vinegar, Teriyaki sauce, beer, some salt and seasonings. The shank is soaked in this sauce for 3 hours.
• Onions and garlic are peeled, cores are cut out of apples. Then the onion needs to be cut into quarters, each apple divided into 8 parts.
• The pickled shank is laid out in a greased form, apples, onions and garlic cloves are laid out around it. All this is poured with marinade.
• The mold is covered with foil and placed in the oven preheated to 200 °C for 2 hours. Then remove the foil, pour juice over the meat and bake it in the oven for another 30 minutes.

Pork knuckle with tangerines, dill and celery

This recipe also uses citrus fruits, but for an excellent aroma, greens are added here - dill and celery. Let's look at the list of necessary components:

• pork knuckle – 1 pc.;
• tangerines – 2 pcs.;
• mustard powder – 1 tbsp;
• olive oil – 2 tbsp;
• mixture “Provencal herbs” – 1 tbsp;
• dill – 1 bunch;
• celery – 2 stalks;
• salt, pepper - to taste;
• baking foil.

And the shank is baked according to this recipe like this:

• Mix salt, mustard powder, olive oil and Herbes de Provence. We wash the meat thoroughly, clean the skin of dirt and bristles, make cuts in the shank and rub it with spicy sauce. Marinate the leg overnight, placing it in the refrigerator.
• Peel the tangerines and divide them into slices. Spread foil on the table, spray it with oil, and place tangerine slices on top. Chop dill and celery, sprinkle with tangerines. Place the shank on top of the fruit and herbs, wrap it in foil and place on a baking sheet.
• Add a glass of water to the baking sheet and place in a hot oven. At a temperature of 200 °C, bake the shank with tangerines for 1 hour.
• After an hour, turn the baking sheet over with the front side facing the back wall of the oven, pour in another 1 glass of water and bake the meat for another 1.5 hours.
• Then we cut the foil, bend the edges, revealing the knuckle. In this form, bake it for another 20-30 minutes to obtain a crust.

Baked knuckle – dish with amazing taste.

Pork is most often used for it, as it is best suited for baking.

Behind the crispy skin lies the most tender meat, soaked in fat and the aromas of fragrant spices.

The process of preparing the shank is quite long, but it is not complicated and even the youngest housewife can handle it. To prevent the meat from drying out, it is better to cook it in foil.

Shank in foil in the oven - general principles of cooking

To make the shank juicy, you need to marinate it before cooking. To do this, use: ready-made sauces, mayonnaise, mustard, garlic, spices, honey or sour cream. Sometimes the product is placed in brine or beer. For a good effect, marinating is carried out for 10-24 hours. But if the pig is young or there is no time, you can limit it to 1-2 hours. The leg is then wrapped in foil and baked for at least 2 hours.

Cooking pork knuckle in the oven can consist of: of two stages: preliminary cooking and subsequent baking. In this case, you don’t have to marinate the leg in advance and add spices to the pan: bay leaf, peppercorns, you can also add onions, carrots, roots.

Pre-cooking does not cook the meat; it must remain firm. To keep the piece in shape, you can wrap the leg with thread or tie it with twine. Then the leg is removed, the threads are removed, dried, coated with spices and sauces, packed in foil and baked for 30-50 minutes.

Recipe 1: Knuckle in foil in the oven with mustard and honey

Spicy sauces go great with fatty pork. To cook shanks in foil in the oven, it is better to use real mustard. It should be sharp, burning.

Ingredients

1 shank per 1.5-2 kg;

2 spoons of honey;

2 tablespoons mustard;

6 cloves of garlic;

1 spoon of salt;

1 spoon of khmeli-suneli.

Instead of khmeli-suneli, you can use seasoning for meat, barbecue, or any universal mixture.

Preparation

1. The skin of the knuckle needs to be thoroughly cleaned. You can simply scrape it with a knife or use a steel wool. Then rinse the leg well and wipe it.

2. Now you need to make circular cuts in the skin on the knuckle. This is necessary so that when cooking it does not tighten the meat. Three cuts are enough.

3. Peel the garlic cloves, cut them in half and stuff a piece. You can simply insert the pieces into the meat through the previously made cuts.

4. If the honey is thick, then melt it. Add mustard and all other spices to it. Stir.

5. Rub the knuckle with the prepared sauce.

6. Take foil and wrap our workpiece. You need to leave it like that for 2 hours, but it’s better to remove it overnight.

7. Transfer the bundle to a baking sheet and place it in the oven to cook for 100-120 minutes at 180 degrees.

Recipe 2: Knuckle in foil in the oven with potatoes

A special feature of cooking shanks in the oven in foil according to this recipe is the addition of potatoes. If the leg cooks long enough, the potatoes can be baked whole. You don’t even need to remove the skin from young tubers, just rinse them well.

Ingredients

1 knuckle;

200 grams of onion;

1 kg of potatoes;

1 bay leaf;

2-4 tablespoons of oil;

6 peppercorns;

Seasonings for pork or barbecue.

Preparation

1. Prepare the knuckle. How to do this correctly is described in detail in the previous recipe.

2. Mix seasonings with salt, add vegetable oil. It is necessary so that the spices do not fall off the piece.

3. Rub the pork on all sides with the prepared mixture. Cover with cling film and let marinate for 2-3 hours.

4. Peel the onion and cut into thick 5 mm rings.

5. Wash and peel the potatoes. Large tubers can be cut into 2 parts.

6. Place the piece in foil, place potato tubers in a circle, stick in onion rings and sprinkle everything on top with spices and salt. Don't forget to add peppercorns and bay leaves.

7. Pack the package and bake for 2-2.5 hours at 170 degrees.

Recipe 3: Knuckle in foil in the oven with mayonnaise

One of the easiest ways to cook pork knuckle in foil in the oven. A minimum set of spices and additional ingredients.

Ingredients

1 knuckle;

100 grams of mayonnaise;

1 spoon of salt;

0.5 tsp. black pepper;

1 head of garlic.

Preparation

1. Chop the garlic, add salt and pepper. Add mayonnaise and mix.

2. Prepare the shank: wash, clean, cut. The best way to do this is described in detail in the first recipe.

3. Rub the piece with mayonnaise, put it in a bag, tie it and put it in a cool place for 12 hours.

4. After a while, take the pork out of the refrigerator and remove the bag. Rub the spices over the surface with your hands again.

5. Unfold the foil, lay out a piece, and pack it.

6. Place in the oven. Cook the shank for about two hours at 170 degrees. Then turn off the oven, let the meat lie for another half hour, without unrolling the foil.

Recipe 4: Knuckle in foil in the oven with sauerkraut

Traditional Russian dish. It used to be cooked in an oven, but today everything is much simpler, thanks to foil. The shank turns out juicy, aromatic, and goes well with sauerkraut. And don’t try to replace it with a fresh vegetable, it won’t be the same at all. The dish is prepared in two stages with pre-cooking.

Ingredients

1 knuckle;

700 grams of sauerkraut;

7 cloves of garlic;

1 spoon of salt;

5 peppercorns;

2 bay leaves;

¼ spoon of black pepper;

50 grams of butter;

3 spoons of sour cream;

½ spoon of mustard;

2 onions.

Preparation

1. Wash the leg and wipe the skin dry.

2. Peel the garlic cloves, moisten and dip in salt. We make cuts in the skin and meat, stick in the prepared slices. We don’t use all the salt; we leave half to lubricate the piece.

3. Now you need to wrap the shank with threads so that the skin does not come off during cooking.

4. Place the preparation in a saucepan, add one peeled onion, bay leaves, add the remaining salt, add water and cook for 1.5 hours. If desired, you can add peppercorns and cloves to the broth.

5. Finely chop the remaining onion and fry in a frying pan until transparent.

6. Add cabbage and fry with onions for about 10 minutes.

7. Take out the finished shank, cool it, remove the threads, rub it with black pepper and sour cream.

8. Place cabbage on a piece of foil. Top the prepared piece, seal it and put it in the oven for 40 minutes.

9. If you need to fry the pork leg until golden brown, then 15 minutes before the end of cooking, remove the foil and bring it to the desired color.

Recipe 5: Stuffed shank in foil in the oven

Another recipe for pork knuckle with sauerkraut. It stuffs the pork leg, so choose a piece with intact skin.

Ingredients

1 knuckle;

150 grams of cabbage;

1 bay leaf;

1 onion;

A little oil;

Salt pepper;

2 spoons of mayonnaise.

Preparation

1. Cut the onion and fry in a frying pan. As soon as the pieces become transparent, add the cabbage. Fry together for 10 minutes.

2. Boil the eggs. Chop and mix with cabbage.

3. We wash the knuckle, clean the skin and carefully separate it from the pulp. But we don’t delete it, it should remain in place.

4. Fill the resulting hole with cabbage filling.

5. Wrap the piece with thread several times so that the skin does not move out.

6. Mix mayonnaise with salt and pepper.

7. Lubricate the entire shank, right with the thread, and pack it in a piece of foil.

8. Bake for 2.5 hours. First we set it to 180 degrees, after an hour we lower the temperature to 160.

Recipe 6: Knuckle in foil in the oven with tkemali sauce

A very aromatic and tasty recipe for cooking pork knuckle in foil in the oven. If you don’t have tkemali, you can try replacing the sauce with a mixture of ketchup with plum or applesauce, it will also work out well.

Ingredients

1 knuckle;

4 spoons of tkemali;

5 cloves of garlic;

1 spoon of mustard;

0.5 tablespoons of salt;

2 tablespoons of oil.

Preparation

1. The washed and dried leg should be beautifully cut. To do this, take a sharp knife and make a mesh on the skin, about 4 millimeters deep. Due to the structure of the leg, the depth in some places will be only the thickness of the skin.

2. Peel the garlic. We cut the cloves into 4 pieces lengthwise so that the pieces are sharp. We stuff the pulp.

3. Rub the knuckle with salt, carefully working out the cuts.

4. Mix tkemali with mustard, add oil.

5. Rub the piece with the prepared mixture, transfer it to an airtight container or bag, pour over the remaining sauce and set aside to marinate for 12 hours.

6. We take out our preparation, rub the tkemali sauce well over the surface again, and pack the leg in foil.

7. Cook for 2 hours at 160°C. Then we take it out, remove the top part of the foil, increase the temperature to 190-200 °C and fry until golden brown.

Recipe 7: Knuckle roll in foil in the oven with apples

A recipe for an amazing knuckle roll that will decorate any holiday table. It can be eaten hot, but slices from a chilled dish look especially beautiful. You can use any apples, but green ones are better.

Ingredients

1 knuckle;

2 onions;

2 apples;

2 bay leaves;

5 peppercorns;

70 grams of cheese;

1 spoon of salt;

2 cloves of garlic;

2 spoons of ketchup;

Preparation

1. Wash the knuckle, make a side cut and carefully remove the meat from the bone. Where necessary, cut with a knife. We try not to damage the canvas.

2. Salt and pepper the resulting piece.

3. Peel the apples and cut into cubes. We also chop the onion. Pass the garlic cloves through a press.

4. Three cheeses and add to the filling. It will be a binding product.

5. Place the filling on the piece, roll it up, wrap it with thread several times so that it takes the even shape of a log and does not unwind during baking.

6. Grease the top and sides of the roll with ketchup, and pack it in foil.

7. Place in the oven for an hour. Fry at 170 degrees. We take it out, cool it without unrolling the foil, and put it in the refrigerator to harden.

8. Remove from foil, cut into transverse pieces of 1.5 cm and you are ready to serve!

Juniper berries added to the pan when cooking the shanks will give the meat a slight aroma of game. Marjoram has the same property. You can add a little to the foil, but not to the leg itself.

If you need to coat the knuckle with hot sauce, but you don’t want to get your hands dirty, you can use a silicone brush. It applies the mass in an even layer and easily penetrates all difficult places.

If you want to get a crispy and golden-brown skin, remove the foil at the end of cooking, grease the leg with butter and fry at high temperature (from 210 degrees). Instead of butter, you can also use the juice drained from the leg itself.

The shank will be especially aromatic if it is marinated in dark beer for a day. By the way, you can also bake pork in it. Many traditional Bavarian recipes for preparing not only shanks, but also other parts of pork carcass have been created on the basis of beer.

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

1. Choose the back leg - it is meatier. Weighs approximately 1-1.5 kg. But the front one is more bony and fatty, here the ratio of meat and bone is towards the latter. It's better from her.
2. Always stuff the knuckle. Garlic or ginger are great for this. Cut the garlic into slices and roll in salt. Use a thin knife to pierce a hole in the pork and place the salted garlic here. This way the meat will be 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. Or you can.
3. Boil first. This part of the pork is still tough. If you put it straight into the oven without pre-cooking, the result may disappoint you. You can cook the leg in a saucepan, double boiler, slow cooker or pressure cooker.
4. Add flavors. When boiling, in addition to salt, add other ingredients for flavor. This could be an onion head, cloves of garlic, carrots, allspice, olives, chili peppers, paprika or tomato paste. Feel free to experiment with taste.
5. Adding gloss in the oven. Cover the shank with a mixture of mustard and liquid honey. To avoid washing the baking sheet, cover it with foil. After this, put the meat out to bake.

Be sure to watch how Lazerson prepares the knuckle. I myself learn from him and spy on culinary secrets :)

How long to cook the shank depends on its size. Usually it takes 3.5-4 hours in a saucepan, 1 hour in a pressure cooker. It should be soft after cooking.

Cooking in foil with honey

The rich aroma of this dish will fill not only the kitchen, but the entire apartment in a matter of minutes. Your family will visit you every now and then with questions: isn’t it ready yet?

Since you will be baking the pork leg in foil, you don’t have to boil it. Prepare the following ingredients:

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

First, mix the sauce with honey and mustard. Clean the knuckle and dry it with a paper towel. Coat it thoroughly with chopped garlic. Then put the leg in a tight bag and add honey-mustard marinade. Then shake the contents of the bag thoroughly so that the aromatic mixture is evenly distributed over the entire surface of the leg. Place the shank in a bag in the refrigerator overnight.

Then we take the shank out of the bag and wrap it in foil. Preheat the oven to 200 degrees and place the workpiece into it. At this temperature, the shank should be cooked for about one and a half hours.

To obtain a crispy crust, carefully unwrap the foil. Bake the leg for about a quarter of an hour.

German style pork leg in beer

To taste this delicacy, you don’t have to go to an expensive restaurant. It will turn out much tastier at home than from a professional cook 😉 This yummy dish is prepared in two stages: first the leg is boiled and then baked. For cooking, I recommend using a pressure cooker or a pressure cooker.

Prepare the following products:

• pork shank;
• 500 ml of beer (not important - use both light and dark);
• salt to taste;
• 1.5-2 heads of garlic;
• a package of seasoning for pork (for example, “Caucasian herbs”).

Scrape the knuckle, rinse and wipe dry with a paper towel. Mix chopped garlic with salt and spices. Generously coat the skin of the leg with this aromatic paste. Make several cuts in the shank and stuff them with the rest of the spicy mixture.

Afterwards, place the shank in a pressure cooker, pour beer into it and place the vessel on maximum heat. When you hear a beep indicating that the liquid has boiled, reduce the heat to low. Cook for about an hour.

Then we move the shank into a baking dish and place it in an oven preheated to 220 degrees. The boiled leg is essentially ready. You only need to bake it for 20-30 minutes - it should acquire a beautiful golden brown crust. While baking, baste the leg with the beer broth that remains in the pressure cooker.

Bake with honey and mustard

The knuckle cooked in honey mustard sauce turns out so flavorful. And what a delicious crispy crust it has – just the thought makes your mouth water :)

For this yummy you will need:

• pork shank;
• one medium onion and one carrot each;
• 2 pcs. bay leaves;
• 2 tbsp. spoons of honey;
• 1 tbsp. a bed of vegetable oil;
• 2 tbsp. spoons of mustard;
• 6 black peppercorns;
• 3 pcs. carnations;
• salt + spices for pork;
• water.

Fill the thoroughly washed pork leg with water and bring the liquid to a boil. Add bay leaf, cloves, pepper and salt here. Peel the carrots and onions and add them to the pan (no need to chop them). Next, reduce the heat to low and continue cooking the leg until tender.

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

Then place the leg in an oven preheated to 180 degrees. Bake until a caramel crust appears, about 40-50 minutes. During baking, baste the shank 3-4 times with the juice that has drained into the pan. You can serve this yummy dish with any side dish, for example, stewed cabbage.

Juicy and tasty in a sleeve with potatoes

In this recipe, the pork leg is baked in a sleeve. Therefore, there is no need to pre-boil the meat. An additional advantage of this option is that the side dish is prepared along with the meat.

You will need:

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

Peel the garlic, wash it and chop it using a garlic grinder. Mix it with 2 tbsp. spoons of salt and 1-2 tbsp. spoons of paprika. We make punctures in the shank with a knife and stuff it with this mixture. And distribute the remaining aromatic mass evenly over the surface of the leg.

Place the shank in a bag, tie it tightly and place it in the refrigerator. Let the pork sit for at least 3 hours. However, it will taste better if you leave it overnight.

Add potatoes to the sleeve to the shank and tie. Preheat the oven to 200 degrees and immerse the “package” in it. Cook at this temperature for 1.5 hours. By then both the pork and potatoes will be ready. But don’t rush to pierce the sleeve - the steam is too hot. Let the dish sit for 15 minutes.

Well, then set the table. Potatoes cooked in the sleeve turn out golden brown. And the meat is so juicy and tender. It's indescribably delicious - be sure to try it.

How to cook in Czech

I became acquainted with this dish in absentia when friends were talking about their trip to Prague. They spoke so deliciously about the tender meat, crispy crust and indescribable aroma. And I sat there and almost choked with drool :) I promised myself that I would definitely cook this dish in Czech. Believe me, it turned out indescribably delicious.

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. bay leaves

Carefully scrape the leg, wash it and fill it with water. The liquid should cover the pork by 2 cm. Place the container on the stove over high heat. Wait until it boils, skim off the foam and reduce the heat to low. Place the peeled onion into the pan. Then cook the shank for about an hour.

Then remove the shank from the broth and make 8-10 cuts in it. Send 1 half of garlic into each hole. Add pork on top and crush it with chopped black pepper and cumin.

Place the shank in a baking dish and place it in an oven preheated to 170 degrees for an hour. While baking, pour beer generously over the leg. Serve this delicacy hot.

Bavarian recipe

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

Required composition of products:

• 2 shanks;
• 2 pcs. bay leaves;
• 2 cloves of garlic;
• 2 onions;
• coarse salt;
• 0.5 teaspoon red hot pepper;
• a few black peppercorns;
• a pinch of “Provencal herbs”;
• a pinch of cumin

Grind Herbes de Provence and black pepper in a mortar. Add a little salt here and grind everything thoroughly. Next, add bay leaf, hot pepper, cumin - 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 aromatic dressing is ready.

We scrape the shanks and wash them. We make small cuts near the bones and generously coat the meat with aromatic dressing. Coat only the meat edge, do not coat the skin on top.

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

Preheat the oven to 220 degrees, place a baking sheet and cook for 30 minutes. Next, reduce the temperature to 190 degrees and continue baking for about 60-75 minutes. Be sure to check the meat for doneness - to do this, pierce it with a fork. If clear juice comes out, then everything is ready.

Before you prepare such a masterpiece yourself, be sure to watch the step-by-step recipe video. In it, Yulia Vysotskaya will share with you all the intricacies and secrets of cooking legs in Bavarian style.

How to bake without foil

If you cook a pork leg in the oven, you can do without foil. However, in this case, I advise you to boil the shank first. Prepare the following composition of products:

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

Place the thoroughly washed leg into a large saucepan. Fill it with water so that the liquid covers the leg by 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 whole to the broth. Cook for about an hour. Then we put the bay leaf, allspice and salt into the pan. After this, continue cooking for about another half hour. Remove the shank from the broth and let it cool to room temperature.

We make the marinade - mix the sauce with honey. Cut the garlic into thin slices. We make cuts in the knuckle and insert garlic cloves here. And then generously lubricate the leg with marinade.

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

I am sure that today's recipes will help you gain fame as an expert in the field of roasting shanks. Share the link to the article with your friends. Definitely - so many delicious things await you ahead. That’s all I have for today: see you!

Juicy, tender, with a golden-brown baked crust, the shank fits perfectly into our winter menu. After all, it is during the cold winter times that our body necessarily requires hot, fatty food, delighting us with its satiety and warming us with the real warmth of home cooking. At first glance, there is absolutely nothing complicated in preparing pork knuckle, but the trouble is, in the hands of inexperienced housewives, this tasty part of the pork carcass can easily turn into a tough, dry, inedible dish. A few recipes for you, friends! Prepare it so that it will delight you and your loved ones with its tenderness, juiciness and such an appetizing aroma.

Pork knuckle "Classic"

Ingredients:

Pork knuckle - 1 kilogram, garlic - 5 cloves
Mustard - 3 tablespoons, thyme - 1 teaspoon
Vegetable oil - 2 tablespoons, salt - 2 teaspoons

Preparation:

Wash the pork knuckle and dry with a towel.
Peel the garlic and cut each clove into 4 pieces.
Make slits in the pork knuckle and place a piece of garlic in each cut.
Mix vegetable oil, mustard and spices, salt and oil.
Rub the mixture onto the shanks, cover and place in the refrigerator for 5 hours.
Wrap the pork knuckle in foil and place on a baking sheet.
Preheat the oven to 180 degrees.
Place the pan with the pork knuckle on the middle rack of the oven.
Bake the pork knuckle for 1.5 hours.

Pork knuckle in beer

Ingredients:

Fresh light beer - 1 liter, honey - 2 tablespoons
Oregano - half a teaspoon, cumin - 1 teaspoon
Coriander - 1 teaspoon, mustard - 1 tablespoon
Garlic - 5 cloves, peppercorns - 1 teaspoon
Salt - 2 teaspoons

Preparation:

Mix 1 liter of beer with oregano, cumin, coriander in a bowl.
Place the pork knuckle into this mixture and cover with oppression.
Marinate the shanks for 12 hours in the refrigerator.
After marinating, place the pan with the shank in the marinade over low heat.
Cook the pork knuckle for 3 hours over low heat, adding water if necessary so that the knuckle is always slightly covered with liquid.
Peel the garlic and cut into 3-4 petals.
Make 15 cuts in the shank with a knife, insert garlic into the cuts.
Lubricate the knuckle with mustard and honey.
Preheat the oven to 150 degrees.
Place the shank in a baking dish and pour over the marinade.
Bake the shank for 1.5 hours.

Using the same recipe, bake in a slow cooker.

Place the pork knuckle in a multicooker container and pour in the marinade broth.
Set the multicooker to the "Baking" mode.
Close the multicooker with a lid and bake for 1.5 hours.

Knuckle baked with potatoes

Ingredients:

Pork knuckle, 2 pcs., onion, 1 pc., garlic, 2-3 cloves
salt, bay leaf, 5 pcs., peppercorns, 10-15 pcs.
potatoes, 8-10 pcs., garlic, 5 cloves, rosemary
salt, pepper, melted butter

Preparation:

Pork knuckle turns out very tasty if you stew it with potatoes and garlic. First of all, cook the shanks with spices. Take one whole onion, a couple of cloves of garlic, a few bay leaves and peppercorns. Wash the shanks, add water and place on high heat until they boil. When the shanks boil, remove the foam, add onion, garlic, bay leaf and black peppercorns.

After this, remove the boiled shanks with a slotted spoon, strain the broth and leave for later, for preparing any first course of your choice.
We clean and wash the potatoes and garlic. Cut the potatoes in half, cut the garlic into flat slices. Rub each shank with salt and pepper, and do the same with the potato halves. Add melted butter to the bottom of the baking dish, sprinkle the potatoes and shanks with rosemary, add garlic.

Place in a preheated oven for 1 hour 15-30 minutes at a temperature of 200-220 degrees.
After an hour, turn the shanks over to the opposite side and increase the gas a little so that the reverse side also gets a golden crust. We transfer the prepared pork knuckles and potatoes to a dish, garnish with sprigs of herbs (dill, parsley).

The inside of the pork turned out juicy because we pre-boiled it. Thanks to the spices used at each of the two stages of preparing the shanks, the taste of the meat turned out to be original. By tasting a piece of pork knuckle meat, you will gradually discover all the notes of this wonderful dish.

Pork knuckle baked in the oven in foil

First, we suggest mastering a simple variation - knuckle baked in the oven in foil. Thanks to the use of foil and marinating, the meat on the knuckle cooks faster. There are no special rules for choosing shank for this dish. The main thing is that the meat is fresh and preferably belongs to a young animal.

Ingredients:

Pork knuckle - 1-1.5 kg, juniper berries - 1 tsp.
cumin - 1 tsp, black pepper - 1/2 tsp, salt - 1 tsp.
garlic - 2 cloves, dark beer - 250 ml.
vegetables for installation (potatoes, carrots, onions)

Preparation:

Wash the pork knuckle thoroughly and dry it with a towel.
Mix juniper berries, salt, cumin and black pepper. Grind the spices in a mortar and rub the shank with the resulting aromatic mixture. Place the pork knuckle in the refrigerator overnight.

First thing in the morning, prepare your vegetables. They will become a pillow for our knuckle. Wash and peel the potatoes, onions and carrots. Cut the potatoes in half, the carrots into cubes, and the onion into rings. Place the vegetables on the bottom of a deep baking sheet, place the shank on top and pour dark beer over everything.

Cover the pan or baking sheet with foil and place the shank in the oven preheated to 180 degrees. Make holes in the foil to allow air to escape. Baking time is approximately 1-1.5 hours.

Attention! Do not remove the foil while baking. High temperatures combined with hot fat and carelessness can cause burns. The process of cooking pork knuckle in foil does not require visual inspection. After an hour and a half, remove the pork knuckle from the oven and remove the foil. Using a fork, pierce the pork skin - it should be soft. Using a sharp knife, make shallow cuts across the entire surface of the shank.

Pour the rendered fat and beer sauce generously over the pork knuckle. Send the shank back into the oven, but this time without foil and at an increased temperature of 250 degrees. Time from 20 minutes to half an hour. The shank will be ready when the pork skin cracks along the cuts and acquires a rich caramel shade.

Pork knuckle in sleeve

Ingredients:

Pork knuckle – 1 pc., garlic – 8 cloves, mayonnaise – 2 tbsp.
Ground red pepper - to taste
Mixture of Italian herbs - 1 tbsp, salt - to taste

Preparation:

Scrape the skin of the pork knuckle well with a knife and wash. Using a sharp knife, make equal deep cuts across the entire surface of the skin. Peel the garlic and cut into pieces.
Stuff the knuckle with it.

For the marinade, use mayonnaise and a mixture of Italian herbs: coriander, rosemary, thyme and ground red chili pepper. Ground chili pepper can be replaced with fresh one. In this case, cut it into rings and stuff the knuckle. Rub the shank with a mixture of mayonnaise, herbs and pepper. Place in a sleeve or foil. Make punctures in it.

Place on a baking sheet and bake for 1 hour in a preheated oven at 180-200 degrees. Remove the shank, cut the sleeve or remove the top from the foil and continue baking in the oven for 15 minutes on both sides.
Serve the finished baked shank with herbs, lemon and chili pepper.

Well, for dessert... Pork knuckle baked in the oven
from Yulia Vysotskaya

This recipe was presented in one of the episodes of her culinary program by Yulia Vysotskaya. It is quite easy to prepare and incredibly tasty. But, most importantly, the pork knuckle baked in the oven from Vysotskaya turns out to be very tender, soft and juicy. You can achieve this result without beer by pre-cooking it and using the right spices to properly rub the shank with.

Ingredients:

Pork knuckle - 1 kg, mustard - 1 tbsp. l., garlic - 3 cloves
bay leaf - 3 pcs., dried parsley - 1 tsp.
tomato paste - 1 tbsp. l., ground white pepper - 1 tsp.
black peppercorns - 5 pcs., dried basil - 1 tsp.
dried oregano - 1 tsp, Italian herbs - 1 tsp.
olive oil - 1 tbsp. l., salt,
potatoes - 1 kg.

Preparation:

Wash the pork knuckle thoroughly. In this recipe there is no need to dry and marinate the meat - we will cook the shank right away. Place the shank in a deep pan of water so that the liquid completely covers the pork. Add bay leaf, salt and peppercorns to the water. Bring to a boil, and then reduce the heat and continue cooking the shank for another 1-1.5 hours.

Grind the garlic and add spices to it: black and white pepper, oregano, basil. Stir and add mustard and tomato paste. Mix everything thoroughly again.

Cool the boiled shank, make several longitudinal cuts and thoroughly rub it with the prepared aromatic spice mixture. Place the pork knuckle in a baking sleeve and place in the oven for an hour. Temperature 200 degrees.

Serve pork knuckle baked in the oven on a bed of potatoes with Italian herbs. To prepare the side dish, peel the potatoes, cut the tubers into slices and add olive oil and Italian herbs, and salt. Mix thoroughly and bake in the oven for about forty minutes at 180 degrees.

Nuances... How long to bake a pork knuckle.

Bake the shank without preliminary marinating in the oven for 2 hours at 180 degrees.
- Bake the marinated shank for 1 hour at 180 degrees.
- Bake the boiled pork knuckle for 1.5 hours at a temperature of 150 degrees.
- Bake the pork knuckle in an air fryer for 1 hour, half an hour on both sides, at a temperature of 220 degrees.

* * *
Pork knuckle baked in the oven is the signature dish of Oktoberfest, the real pride of Bavaria and a delicious snack for beer. Germans, Austrians and Czechs have long been competing for the right to call baked knuckle their national treasure. Each of them has their own signature recipe for preparing pork knuckle. But all recipes boil down to approximately the same list of ingredients and similar culinary manipulations. And the essence of the dish is the same: delicious pork meat, fried in the oven with spices and beer. So let's leave the culinary debate to those who need it, and let's learn how to cook a juicy oven-baked pork knuckle.

Alexander Gushchin

I can’t vouch for the taste, but it will be hot :)

Content

A very hearty, tasty dish is baked pork knuckle. For this purpose, it is better to choose a meaty, low-fat part, then the dish will turn out to be as healthy as possible. Serve baked juicy meat on the bones with boiled potatoes or stewed cabbage.

How to cook knuckle baked in the oven

Cooking shanks in the oven is simple, but there are still some nuances. So, after purchasing fresh, chilled meat, be sure to fill it with cold water for an hour. When the product becomes soft, it is cleaned with a knife, removing any dirt from the skin. Afterwards, the meat on the bone is washed again with water and dried with paper towels. If you decide to prepare the product the evening before, you can keep it in the marinade all night, then the dish will turn out to be as aromatic, juicy, and spicy as possible.

When baking, the choice of meat product plays an important role. So, it is better to give preference to cuts that contain more muscle fibers than fat, so the best choice would be the back of the leg (exclusively fresh, not smoked). If you decide to pre-boil the shank, you should wrap it in gauze - this will help avoid separation from the bone and disruption of the structure of the product.

Recipes for knuckle baked in the oven

The Bavarian national dish can be ordered in many restaurants around the world, but it is prepared differently everywhere. As a rule, knuckle baked in the oven is served with the skin, which contains a huge amount of microelements and vitamins. It is better to serve a delicious meat dish with side dishes such as mashed potatoes or potatoes baked with shanks. The most successful recipe options for this hearty, nutritious, high-calorie dish are described below.

Pork knuckle in foil in the oven

With this cooking method, the product turns out juicy and aromatic. To bake the whole shank in the oven in foil and get a golden brown, crispy crust, open the metal wrapper 15 minutes before it’s ready. Not a single guest, including the little ones, will refuse this tender, aromatic, appetizing meat dish. Below we describe in detail and with photos a simple recipe for pork knuckle in the oven.

Ingredients:

• spices;
• medium knuckle;
• garlic head;
• vegetable oil.

Cooking method:

1. Washed, dried meat is rubbed with a mixture of salt, spices, oil, and crushed garlic.
2. It is necessary to marinate the product for a certain time (at least 1-2 hours, but 3-5 hours would be optimal for soaking pork shanks).
3. Afterwards, the meat is wrapped in foil, placed on a baking sheet/mould, and baked.
4. Baking should last at least 45 minutes at 250 degrees, then reduce the temperature and cook part of the ham for another hour and a half at 170 degrees. Afterwards, a delicious festive dish can be served to the table.

Pork knuckle in the oven in a sleeve

If you want to cook something original, beautiful and tasty for the holiday, a pork knuckle baked in a sleeve in the oven will be an excellent option. The meat turns out juicy and very soft, it will not leave anyone indifferent. A huge advantage of the recipe below is its simplicity. All you need to do is marinate the pork shank in advance and place it in the oven for baking at the right time. How to cook a dish in the sleeve?

Ingredients:

• garlic cloves – 3 pcs.;
• dried chopped onion, garlic - 1 tbsp. l.;
• coriander, ginger, basil, oregano, other spices you like;
• pork shank (back) – 1 kg;
• tomato paste – 2 tbsp. l.;
• soy sauce – 3 tbsp. l.

Cooking method:

1. Cleaned meat should be treated with spices. To do this, mix ½ teaspoon of crushed coriander, ginger, and other natural seasonings. Rub the resulting mixture onto the product.
2. Separately, mix tomato paste with soy sauce, salt, pepper, dried garlic and onion.
3. Brush the shank with the prepared marinade using a pastry brush.
4. Place the product in a baking bag; marinate the meat for at least 4 hours at room temperature.
5. After preheating the oven to 180 degrees, tuck the edges of the sleeve so as to ensure maximum tightness of the dish. Make several small punctures in the top of the bag (you can use a toothpick).
6. Send the meat to bake for 2 hours. Check readiness with a sharp small knife: if the tip easily penetrates the pulp and the flowing juice is clear, then the dish is ready.

Knuckle in beer in the oven

This is one of the most popular pork shank recipes. Since this part of the carcass consists of connective tissue and rough muscles, it is important to follow the rules for its preparation. Beer knuckle baked in the oven can be served either chilled or hot. Below we describe in detail and with photos how to prepare a tasty, juicy, soft meat dish.

Ingredients:

• bay leaf – 3 pcs.;
• large onion;
• garlic cloves – 3 pcs.;
• pork shank – 2 pcs.;
• mustard – 1 tbsp. l.;
• light beer – 2 l;
• chili pepper, other spices.

Cooking method:

1. Wash the shanks with a brush, cover with cold water and leave overnight.
2. In the morning, wash the meat again.
3. Chop the onion into rings, garlic into slices. Mix the ingredients together with spices and beer.
4. Pour the prepared marinade over the product and leave it in the refrigerator overnight.
5. Cook the meat without removing it from the marinade. This will take about 3 hours on low heat.
6. The boiled product should be stuffed with garlic, after making shallow cuts.
7. Lubricate the shanks with mustard, sprinkle with beer, and bake at 200 degrees in the oven for an hour and a half. The product should be moistened periodically with beer.

Knuckle with potatoes in the oven

Pork loves long baking at low temperatures - only with this method of heat treatment is red meat filled with flavor without loss of juiciness and becomes soft. Before sending the product to bake, it must be marinated in a mixture of mustard, soy sauce, rosemary, pepper, and oregano. Below we describe in detail and with photos how to prepare pork knuckle baked in the oven with potatoes.

Ingredients:

• potatoes – 1.5 kg;
• olive oil – 2 tbsp. l.;
• garlic cloves – 3 pcs.;
• drumsticks – 3 pcs.;
• spices.

Cooking method:

1. Preheat the oven to 250 degrees.
2. Boil the potatoes in advance until half cooked.
3. Press the garlic, mix with other seasonings and olive oil.
4. Make shallow cuts on the shanks, rub the product with the prepared spicy mixture, and leave to marinate for half an hour.