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How long to bake the shank after cooking. Boiled shank

How long to bake the shank after cooking. Boiled shank

The part of the pork leg that is adjacent to the knee joint is called the knuckle. The back is more often used for hot dishes. From the front they make jelly or broth for soup. Delicious baked pork leg. It can be grated with mayonnaise, mustard, ordinary salt.

Boiled shank in beer

Time: 2.5 hours.
Servings: 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 taste. Before cooking, the meat can be soaked in milk for a couple of hours.

Ingredients:

celery - 100 g;
pork shank - 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:

Wash the drumstick, place in a saucepan, pour beer, put on strong fire.
Peel all vegetables. Coarsely chop the carrots and celery, stick a clove into the onion.
When the beer boils, reduce the heat, remove the foam, add spices and vegetables.
Cook the shank under the lid for another 2-3 hours. Periodically turn over so that the meat is well cooked.

Recipe in the oven

Time: 4 hours 45 minutes.
Servings: 5 persons.
Difficulty: medium.

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 only need to prepare the shank and send it to the oven. From spices, hops-suneli, cloves are suitable. You can also use 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:

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

Baked in foil

Time: 2 hours.
Servings: 4 persons.
Difficulty: medium.

This pork knuckle recipe is versatile. It can be served as a side dish or solo. Another option is to cook 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:

Make an incision in the lower leg to the very bone, cut it out.
Place meat skin side down. Put finely chopped garlic on top, grate with spices, salt.
Roll up, tie with a strong thread.
Separately, mix spices with honey, oil and lemon juice.
Lubricate the shin with the resulting sauce, put bay leaves on top.
Wrap in foil, bake for 1.5 hours at 180 degrees.
After the time has elapsed, unfold the foil, take the dish to the cold until completely cooled.
Before cutting, remove bay leaves, remove the thread.

Piquant with apples

Time: 3.5 hours.
Servings: 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 omitted, but with it the dish acquires a spicy-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:

Scrap the drumstick 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.
Put the drumstick on the foil, overlay the meat with garlic cloves.
Rinse the apples, cut their core, cut into slices.
Cover pork shank with fruit.
Wrap the foil, place the knuckle on a baking sheet.
Bake at 200 degrees for 2.5-3 hours.
After 2-2.5 hours after the start of cooking, slightly open the foil to let the meat brown.
When serving, chop the meat, add applesauce and roasted garlic to it.

Video

In Russia, pork knuckle is usually used to make delicious aspic or rich broth. However, the shank (as some call the knuckle), following the example of European countries, can be cooked as an independent dish. Today you will learn some interesting recipes.

Secrets of choosing and cooking pork knuckle

The knuckle can be baked, boiled and made into jelly. Depending on what dish you want to create from the pork leg, its choice also depends. So, for jelly, you should buy the front leg - there is not much meat on it, but there are plenty of substances necessary for tasty aspic. For the preparation of second courses from the shank, as well as for baking, you should buy a meaty back leg. Well, in pea soup, it’s even better to put a smoked knuckle.
When buying a knuckle, carefully inspect it: the skin should be light, without spots, and the meat should be dense and light, with a small amount of fatty layers white color. Put a little pressure on the pork leg, if it springs, then it will be possible to cook a delicious dish out of it.
And finally, smell the shank, it should have a pleasant, slightly sweet smell.

Upon returning from the store, you can begin to create a culinary masterpiece from the purchased shank. However, first it needs to be prepared.

Burn the shank a little over the fire. Scrape it with a knife, and then rinse thoroughly under running water, dry if necessary.
To make the shank especially soft and tender, some chefs advise holding it for 2-3 hours in milk in a cool place before cooking. After soaking, the pork leg will need to be thoroughly rinsed and dried with paper towels.

As you can see, the preparatory stage is simple. Let's start cooking shall we?

Pork knuckle baked in the oven

You will need:

pork knuckle - 1 piece weighing about 1.3 kilograms,
onion - 1 piece,
carrots - 1 piece,
allspice - 6 peas,
black pepper - 8 peas,
bay leaf - 3 pieces,
mustard - 1 tablespoon,
honey - 1 tablespoon,
soy sauce - 1 tablespoon,
salt - 1 tablespoon.

Cooking method

We put the knuckle prepared in the above way in a saucepan and fill it with water. The liquid should completely cover the pork leg. Put on fire and bring to a boil.
After boiling, remove the resulting foam. Salt, put bay leaf and peppercorns. Reduce the heat and cook the shank for an hour.
After the specified time, put in the broth, where the shank is cooked, peeled carrots and onions. We continue to cook.
After 20 minutes, remove the shank from the broth, let it cool.
Mix honey, soy sauce and mustard. Grease the cooled pork leg with half of the resulting sauce.
We spread the knuckle on a baking sheet and send it to the oven preheated to 180 degrees for 20 minutes. 10 minutes before baking, it must be re-greased with a sauce of honey, soy sauce and mustard. Ready!

Spicy pork knuckle with sauce

You will need:

pork knuckle - 1 piece,
carrots - 1 piece,
onion - 1 piece,
black pepper - 5-7 peas,
allspice - 3-5 peas,
bay leaf - 2-3 pieces,
garlic - 3 cloves,
mayonnaise - 2 tablespoons,
ketchup - 1 tablespoon,
salt - 1 tablespoon.

Cooking method

We cook the knuckle in the manner indicated in the first recipe.
We mix mayonnaise, ketchup and garlic passed through a press.
Lubricate the pork knuckle with the prepared sauce.
We wrap the shank in foil and send it to the oven, heated to 200 degrees, for half an hour. If you want the knuckle to be golden brown, unfold the foil 10 minutes before cooking.
An excellent addition to the shank prepared according to this recipe will be vegetable salad, boiled rice or mashed potatoes. Try!

Roast pork knuckle with beer

Pork knuckle is considered a classic of German cuisine. What else is Germany famous for? That's right, beer. So let's combine these two ingredients and prepare a real Bavarian dish.

You will need:

pork knuckle - 1 piece weighing about 2 kilograms (you can take 2 each one kilogram),
dark beer - 2 liters,
onion - 1 piece,
carrots - 1 piece,
garlic - 1 head,
allspice - 5 peas,
black pepper - 3 peas,
bay leaf - 3 pieces,
cloves - 3 buds,
cumin - 1 pinch,
celery - 100 grams,
salt - 1 tablespoon,
grain mustard - 1 tablespoon,
honey - 1 tablespoon.

Cooking method

We put the knuckle prepared in accordance with all the rules in a narrow high pan and fill it with beer. If there is no suitable saucepan, you can use it, but it is possible that in this case you will need a little more beer. We put on a strong fire.
Peel carrots and onions. In the last we stick cloves.
After the beer boils, reduce the fire, remove the foam. We put vegetables and all prepared spices in the broth. Cook over moderate heat for 2 hours, after an hour turn the pork leg over so that it boils better.
We make cuts in the cooled shank and insert the peeled garlic cloves there.
We rub the shank with a sauce prepared from the indicated amount of mustard, honey and 2 tablespoons of beer broth in which the shank was cooked.
We send the shank to the oven, heated to 160 degrees, for half an hour, not forgetting to pour the pork leg with beer broth and the remaining mustard-honey sauce every 5 minutes.
Ready pork knuckle is recommended to be served hot, previously cut into portioned pieces. If desired, you can sprinkle it with cheese and chopped celery. Sauerkraut is considered a classic side dish for shank prepared according to a Bavarian cuisine recipe, but it goes well with vegetables and boiled potatoes. Enjoy your meal!

And in your cookbook Do you have a pork knuckle recipe?

Many people prefer meat flavored and hearty pork dishes. One of the most delicious parts of the animal is pork knuckle, which can be cooked in the oven, slow cooker, on the stove, baked on the grill. This dish is made different recipes, but the result is incredibly appetizing, fragrant and nutritious. To please the family or surprise guests with a culinary masterpiece, you need to know the peculiarities of cooking a meat product and follow the rules for its creation.

How to cook pork knuckle

The part of the pork carcass adjacent to the knee is called the knuckle (shank, drumstick, bulldozer). The front knuckle is very sinewy, so aspic or jelly is often boiled from it. The hindshank is more fleshy - it is used to prepare hearty, delicious meals. Smoked drumsticks are fragrant and very delicious soups. Before you cook pork knuckle at home, you should familiarize yourself with a few nuances of creating a delicious meat dish:

The meat is cooked, as a rule, 1-1.5 hours. After the shank has cooled, it can be baked or rolled.
When a frozen meat product is used, the bulldozer is first defrosted and left for 15-20 minutes at room temperature.
Before you bake a pork knuckle, it is advisable to cook it. So the meat will turn out more tender and juicy. It is worth adding your favorite spices and seasonings to the broth.
Pairs well with pork knuckles. braised cabbage, rice or buckwheat, potatoes and pasta.
Before baking the meat product, it is better to hold it in the sauce (during the cooking process, pour the marinade over the dish several times).
The readiness of the shank is determined with a toothpick or fork. It is necessary to pierce the meat: if a clear liquid flows from it, and it is well pierced, then it can be eaten.

Pork knuckle dishes

In almost every national cuisine there is a recipe for cooking pork, including shanks. Basically, the shin is preferred by residents of European countries. Baked, boiled meat, roll or ham from the product in each kitchen are created according to a special recipe. For example, in Germany a traditional dish is a shank in beer, in China they serve boiled shank with soy sauce and chili, a Czech dish is a shank with honey-mustard sauce and vegetables, Russians use this part of the pork carcass to prepare jellied meat.

pork knuckle recipes

There are many recipes for meat shank: baked, fried, boiled, grilled, in the oven or slow cooker, roll or shank ham. Various marinades are used for dishes, which significantly enhance and enrich the taste of the dish. To learn how to cook pork knuckle in the oven, you can choose one of the recipes below.

Baked knuckle

Cooking time: about 2.5 hours (without marinating).
Servings: 2-3 persons.
Calorie content: 300 kcal per 100 g.
Purpose: dinner.
Cuisine: European.
Difficulty: medium.

A classic, popular recipe for pork knuckle in the oven is a baked meat product with a crispy crust in a fragrant marinade. Before starting the preparation of the dish, the shank must be prepared: rinse, grind over the fire, remove the remnants of the bristles. You can boil the drumstick with spices a little and marinate before baking in foil using the oven.

Ingredients:

pork shank - 2 pieces;
olive oil - 1 tbsp. a spoon;
garlic - 6 cloves;
mayonnaise - 2 tbsp. l.;
soy sauce - 6 tbsp. l.;
ketchup - 1 tbsp. l.;
lemon juice - 1 tbsp. l.;
thyme and rosemary - 1 teaspoon each.

Cooking method:

Rinse meat preparations thoroughly, dry with napkins.
Prepare the marinade for the dish. Rub the meat with a mixture of mayonnaise, minced garlic, soy sauce, lemon juice, ketchup, oil and seasonings.
Put the shank in the marinade. Leave for 4-6 hours.
Cuts are made in the shanks with a knife, stuffed with garlic slices and wrapped in foil.
Preheat the oven to 200 degrees. Bake the dish for 1.5 hours. Next, you need to unfold the foil, cook for another 40 minutes.
Serve with fresh herbs and vegetables.

Boiled shank

Cooking time: 3 hours.
Servings: 3 persons.
Calorie content: 290 kcal per 100 g.
Purpose: breakfast.
Cuisine: Russian, European.
Difficulty: easy.

If you want to treat your friends with something tasty and unusual, then boiled shank is a great solution. Meat treats are well suited for sandwiches, are very satisfying and look great on the table. To enhance the taste, you can use spices, seasonings and sauces that guests like. To prepare a delicious appetizer, you need a fresh and not very fatty pork knuckle.

Ingredients:

pork shank - 1 pc.;
garlic - 5 cloves;
onion - 1 pc.;
bay leaf - 2 pcs.;
black pepper in a pot - 8 pcs.;
salt, pepper and other spices - to taste.

Cooking method:

Rinse the meat product, leave it in water for a couple of hours to get rid of the ichor.
Put a deep pot of water on the fire, when it boils, put the shin in it.
In meat broth, put peppercorns, parsley, whole onion, salt.
Cover the pot with a lid. The bulldyzhka is boiled for about 2.5-3 hours.
Remove two bones and joints from the meat. Salt, pepper, stuff with garlic slices.
Wrap a warm bun tightly cling film. Leave overnight in the refrigerator.

Shank in beer

Cooking time: 3-4 hours.
Number of servings: 6 persons.
Calories: 1391 kcal.
Purpose: dinner.
Cuisine: European.
Difficulty: medium.

When a gala dinner is planned, it is difficult to choose the main course to the table. To feed all family members, you can make a shank with beer and boiled potatoes. The meat turns out juicy, fragrant, and vegetables add satiety to it. "Beer" drumstick requires the purchase of such products: dark live beer, mustard and adjika (preferably homemade).

Ingredients:

shank - 2 pieces;
onion - 1 pc.;
dark beer - liter;
potatoes - 7 root crops;
adjika - 1 tbsp. l.;
mustard - 2 tbsp. l.;
salt pepper;
fresh greens.

Cooking method:

Rinse the meat, peel the skin from the bristles, but do not cut.
Make marinade sauce from adjika, beer and salt. The drumsticks are marinated in it for 24 hours.
Dilute the marinade with water (to cover the shank), add finely chopped onion, chopped garlic. Mix everything well.
Boil for 2.5-3 hours over low heat.
Cool without removing from the broth.
Then put the meat on a baking sheet or pan, season with two tablespoons of mustard on all sides.
In the remnants of the marinade, boil the potatoes until half cooked.
Next to the meat, put the vegetable cut into pieces.
The dish is made in the oven (every 20 minutes pour the broth) at 200 degrees.
An hour later, the shank is ready. It is served to the table with herbs, tomatoes and spicy sauce.

Bavarian knuckle

Cooking time: 3-3.5 hours.
Number of servings: 6 persons.
Calorie content: 305 kcal per 100 g.
Purpose: dinner.
Cuisine: German.
Difficulty: above average.

A surprisingly tasty and popular dish in many countries is Bavarian knuckle. It is often served in the best restaurants in Europe and is in great demand, especially among beer lovers. The shank can be cooked at home, the main thing is to strictly adhere to the recipe. To get an incredibly tasty German dish, you need a fresh pork leg, a couple of liters of dark beer and vegetables.

Ingredients:

back of the lower leg - 2 pcs.;
carrot - 2 pcs.;
onion- 2 heads;
garlic - 1 pc.;
dark live beer - 2 liters;
soy sauce - 50 ml;
honey - 1 tbsp. l.;
a mixture of peppercorns - 1 tsp;
mustard - 1 tbsp. l.;
root celery - 100 g;
salt;
Bay leaf.

Cooking method:

Rinse the shanks with water, remove the bristles, put in a large saucepan or stewpan.
Peel the vegetables and cut into large cubes. Mix meat with carrots, onions, garlic.
Pour the contents of the pan with beer, add lavrushka, salt, soy sauce, pepper.
Boil the shank for 60 minutes, then turn them over and cook for another hour.
Remove from broth, cool.
The meat is coated with a mixture of mustard and honey, laid out in a baking dish (as in the photo).
Pour in the liquid in which the meat was cooked.
Bake in the oven for 40-50 minutes at 180 degrees. Every 15 minutes, the dish is poured with beer marinade.
The finished shank in honey is served with stewed cabbage.

Pork knuckle ham

Preparation time: about 5 hours (without marinating).
Servings: 3-4 persons.
Calorie content: 292 kcal per 100 g.
Cuisine: Russian.
Difficulty: medium.

Ham, like a pork shank appetizer, is always swept off the table in a matter of minutes. Even gourmets will appreciate such an unusual, but very tasty treat. Appetizing, satisfying pork is much better than store-bought sausage or ham. The dish takes a long time to make, but the effort is worth it. If you strictly follow the recipe, you will definitely get a real culinary masterpiece.

Ingredients:

pork knuckle - 1 pc.,
garlic - 7 cloves;
paprika, ground coriander, ground black pepper - at the tip of a teaspoon;
salt - 3 tbsp. spoons.

Cooking method:

The shank is washed with water, tarred with fire, cleaned of the remnants of the bristles.
The meat is well rubbed with salt, wrapped in a clean, thin cloth. In this form, leave in the refrigerator for 5 days.
Then the pork meat is taken out, the cloth is removed. The shank is placed for three hours in cold water.
After the knuckle is wiped with a paper towel, the bones are removed from it.
The meat product is stuffed with small slices of garlic, flavored with spices (pictured).
Then the pork is wrapped in cling film (in 3 layers), put in water and boiled for 2 hours over low heat.
It remains to place the cooled shank-ham in the refrigerator overnight, and in the morning you can already treat yourself to it.

Pork knuckle roll

Cooking time: 2.5 hours.
Servings: 5-7 persons.
Calorie content: 280 kcal per 100 g.
Purpose: cold appetizer.
Cuisine: Russian, European.
Difficulty: above average.

Pig shank roll made in the oven is not only beautiful, but also tasty, tender and nutritious dish. Such an unusual snack is great for friendly gatherings with friends or breakfast with the family. To make the treat more appetizing, you should not save on spices and a mixture of peppers. Experienced chefs advise taking a back shank for meat rolls.

Ingredients:

drumstick - 1 pc.;
dried garlic - 1 teaspoon;
ground black pepper - half a teaspoon;
ground red paprika - ½ tsp;
salt - 1 teaspoon.

Cooking method:

Pork needs to be cut from top to bottom, remove the bone.
Rub the meat well with salt and spices on both sides.
After the pulp rolls up into a tight roll. Fastened with twine (as in the photo).
The shank is wrapped with several layers of foil.
Baked on a baking sheet for 2 hours (200 degrees).
To get a golden crust on the roll, 15-20 minutes before the end of cooking, the foil should be unfolded.

Video

It's no secret that finished meat products are often stuffed with chemicals. This fact makes one avoid beautifully decorated counters with sausage, ham and smoked meats. But sometimes you really want something hearty and tasty! The recipe for boiled shank will be a great way out. With it, without much effort, you can cook an amazing ham that will delight you with its taste and aroma.

What is a rudder?

For those who don't know the word! The knuckle is the part of the pork leg adjacent to the knee joint. It mainly consists of coarse muscles and connective tissue. It is also called pork shank. The boundaries of the separation of the semi-finished product are considered to be the elbow or knee joint and the line of connection of the limb with the body. The back knuckle usually goes to the second hot dishes. The front is used to create soups and aspics.

A bit of history

The recipe for boiled shank is several centuries old. Back in the Middle Ages, the leg of a recently shot wild boar was boiled in a cauldron or simply baked over a fire. Then culinary specialists learned how to process meat in different ways, flavor it with spices, marinate, experiment with the degree of roasting, etc. As a result, a great variety of recipes for cooking pork leg was obtained.

To make boiled and then baked meat tender, it must be marinated. AT classic recipes The base for the marinade was water. Now the knuckle is soaked in beer, wine and even soy sauce.

The dish is served with a variety of side dishes. It could be sauerkraut, porridge or mashed potatoes. Spices are also an important ingredient in preparing and serving roasts. In restaurants, it is brought to guests along with the famous German mustard, a traditional addition to a meat dish.

Shank with beer: ingredients

Not a single man will refuse a shank boiled in beer! Her taste and aroma are very special. A properly prepared dish is covered with an amazing golden crust and just melts in your mouth.

Ingredients:

pork knuckle - two pieces;
fresh garlic - four cloves;
cumin - 5 grams;
salt - to taste
bay leaf - five pieces;
live dark beer - two liters;
marjoram - 1 gram;
unpeeled onions - three heads.

Cooking method:

To begin with, pork knuckles must be thoroughly washed, and if necessary, singe.
After that, you need to prepare the marinade: dilute one liter of beer with half a liter of water, then add salt, cumin, garlic chopped into large pieces and bay leaf.
Next, pour the shanks with the prepared brine, close the dishes with a lid and put in the refrigerator for 12 hours.
After the specified time, the meat must be removed, put on the stove and boiled in brine over low heat for about two hours.
When the meat becomes soft, it must be pulled out of the pan and cooled.
Meanwhile, on a sheet from the oven, onion should be placed, cut into large rings along with the husk.
It is necessary to lay out the shank on it and pour them with dark beer.
Next, you need to preheat the oven to 200 degrees and send a sheet of meat into it for 15 minutes.
Then the oven should be opened, pour beer over the shank again and close. This procedure must be repeated every 10 minutes until the meat is golden brown.

This is the recipe for pork knuckle with beer. The dish is served with fried cabbage and boiled potatoes.

Simple Garlic Roll: Product List

Boiled pork knuckle roll - a truly divine dish! It has a delicate taste and spicy aroma. It is quite easy to prepare it. The main thing is to stock up following products:

garlic - 4-5 cloves;
onions - four small heads;
carrots (medium size) - one or two pieces;
black and allspice (peas) - ½ teaspoon each;
ground black pepper - to taste;
bay leaf - three pieces;
salt - to taste.

How to make a simple garlic roll

Starting day you need to clean the leg. Then it must be placed in a deep saucepan, completely filled with water and put on the stove. After boiling, it is better to drain the first broth, add clean water to the pan again and simmer the meat over low heat for 60 minutes.
After an hour, you need to add peeled vegetables, pepper, bay leaf and salt to it. Next, the shank should cook for about two more hours. After that, you can check its readiness: the meat should easily move away from the bone.
Now the finished shank must be cooled and carefully separated from the main part (for this you need to make only one incision).
The next step is to chop and peel the garlic.
Then the prepared shank should be carefully rubbed with salt, pepper and garlic.
After that, the meat must be rolled into a tight roll and secured with threads.
Next, the dish must be carefully wrapped in foil and sent to the refrigerator for two hours. The longer it brews, the tastier it will be.
Boiled pork knuckle roll is served chilled on the table. It is often used as a cut for various side dishes and vegetable dishes.

Pork shank in a film: ingredients

This recipe for boiled shank will save you from having to wash the dishes. The special roasting bag is ideal for preparing savory meat dishes. You can buy it at any store. It produces amazingly tender meat dishes. To create a dish you will need the following products:

pork shank - one and a half kilograms;
dry rosemary and thyme - half a teaspoon each;
tomato paste and mayonnaise - one tablespoon each;
garlic powder - two teaspoons;
fresh garlic - three to four cloves;
salt - two teaspoons;
ground black pepper - half a teaspoon.

Boiled shank in a film: cooking instructions

First you need to combine the seasonings in one cup: mix one teaspoon of garlic powder, salt and a quarter teaspoon each of thyme and rosemary.
After that, it is necessary to make cuts over the entire surface of the shank, into which to put thinly chopped cloves of garlic.
Next, the shank should be rubbed with a specially prepared mixture of peppers.
After that, the meat must be decomposed into two or three baking bags.
Then it is necessary to squeeze out the air from each, tightly close and put in the refrigerator for three hours. The marinating period can be extended up to 12 hours. From this dish will turn out tastier and more aromatic.
Then the meat must be placed in a large saucepan, pour water and bring to a boil. Cooking time - one hour. Then the product should be removed from the heat and infused for another 40 minutes.
Next, the knuckle must be removed from the sleeve, greased with ketchup and mayonnaise sauce with the addition of the remaining amount of seasonings.
After that, the boiled shank with garlic must be placed in a new bag and put in the oven to bake at a temperature of 200 degrees. In this case, the baking sleeve must be pierced in several places with a toothpick.
At the final stage, the finished dish must be pulled out of the cabinet, open the package and let it brew for another 10 minutes.

Shank boiled in onion peel

Ingredients:

pork shank - one piece;
water - one and a half liters;
salt - what grams;
onion peel - 10 grams;
garlic - 10 teeth;
allspice - 10 pieces;
bay leaf - three pieces.

Cooking method:

First you need to thoroughly rinse the onion peel.
Next, you need to take a pan (preferably dark in color) and pour one and a half liters of water into it.
After that, one hundred grams of salt should be poured into it.
Then the solution must be put on the stove, close the lid and bring to a boil.
Next, you need to put onion peel, allspice and bay leaf into the boiling brine.
The next step is to immerse the knuckle in the pan. It is better if it is completely covered with marinade. Otherwise, it will have to be turned over several times.
Next, the dish must again be brought to a boil and simmer for one hour.
Forty minutes after boiling, six cloves of garlic should be thrown into a container with a knuckle.
After cooking, the meat should be wrapped with onion peel and left in this form until completely cooled.
Then the dish must be placed in the refrigerator for 10-12 hours.
Next, the knuckle can be removed from the brine, grated with the remaining garlic, wrapped in foil and allowed to stand in this form for a couple of hours.
After the specified time, the dish can be considered ready. The recipe for boiled shank suggests that it can be served immediately, cut into portions. The snack can be stored in the refrigerator for several days. But for sure, it won’t stay that long: it will be eaten much earlier.

Pork shank stuffed with chicken

The list of pork knuckle dishes is very long. Boiled or baked chicken can give it a completely unexpected taste.

Ingredients:

knuckle - one piece;
chicken fillet - 500-700 grams;
carrots (medium) - one joke;
onion - two heads;
bay leaf - three pieces;
black and allspice - five peas each;
ground pepper - to taste;
garlic - four teeth;
curry - one pinch;
salt - one tablespoon;
onion peel - 20 grams.

Cooking method:

First you need to make a decoction of onion peel, onion, pepper and bay leaf. Cooking time - 15 minutes on low heat.
Then you need to take the shank, separate the meat from the bone and beat it well with a kitchen hammer.
After that, thinly slice the carrots and carefully distribute it on the inner surface of the shank.
Chicken fillet should be washed, cut into strips, beaten lightly and seasoned with curry. Next, the meat must be laid on top of the carrots.
At the next stage, the shank should be rolled into a tight roll and tied tightly with a thread.
Then the workpiece must be placed in a decoction of onion peel and salt.
Next, the container must be placed in a preheated oven and baked for about four hours. Cooking temperature - 180-200 degrees.
After that, the dish should be cooled, removed from the pan and freed from threads.

That's all! Ready meals can be stored in the refrigerator.

Now you know how to cook boiled pork knuckle. This is an excellent dish that will be in demand both on weekdays and on holidays. Enjoy your meal!

Pork dishes are very popular with guests during festive feasts and in the everyday menu. Not last place here is the pork knuckle. Despite the fact that ready-made meals are very high in calories, they are incredibly tasty and also healthy due to the presence of collagen fibers.

Product preparation

Before you start the process of cooking pork knuckle, it must be selected and carefully prepared. Rather dense specimens should be chosen without any dark areas, the skin must be light. The smell of the shank or, in other words, the shank (buldy), should be pleasant and fresh.

Depending on the condition of the shank, it must go through several stages of processing before going into the pan.

Before starting the preparation, the shank must be washed in warm water in order to clean it of dirt particles or straw, which is often used to grind the pig.
If, after washing, bristles are visible on the skin, then it is additionally treated with fire. You can use a gas burner or a wood fire.
Then you need to take a sharp knife and carefully scrape the skin. After the skin is freed from scales, the knuckle is thoroughly washed under running water.
Many shank dishes require the removal of excess moisture from the surface. The best way to do this is to use a dry paper towel.

General cooking rules

As you know, the knuckle can be front and rear. The front part is very sinewy, so it is mainly used for making jelly and aspic. The back knuckle is more fleshy and is often used for cooking meat dishes.
If a frozen shank is purchased for food, then it must be subjected to the correct defrosting procedure. Ideally, this process should take place in the upper (cooling) chamber of the refrigerator. And after thawing, it is kept at room temperature for 30 minutes.
During cooking, water should not only completely cover the product, but also have some reserve, since during cooking a certain amount of liquid will evaporate.
After boiling water, the fire is reduced to slow, and the foam formed on the surface is constantly removed.
The shank is cooked for about 2 hours. The exception is jelly and jelly, when, according to the recipe, they need at least 6 hours to cook.
If you want to boil the shank for further preparation of the soup, you must cut off the fattest areas from it in advance along with the skin.
If you are going to cook the shank before baking, then leave it unchanged, that is, with bacon and skin.
At home, the readiness of the shank is determined with a knife or any sharp object (forks, toothpicks). To do this, the shank must be pierced, and when a transparent liquid without blood flows out of it, we can conclude that it is ready.
It is better to salt the knuckle directly at the time of cooking, so that the meat has time to salt evenly.

Recipes

In order to understand the whole mechanism of cooking shank at home, you need to see how to proceed step by step.

Boiled pork knuckle

Ingredients:

pork knuckle - 1 pc.;
onion - 1 pc.;
carrots - 1 pc.;
laurel - 2-3 leaves;
garlic - 2 cloves;
sweet pea pepper - 3-4 pcs.;
salt - to taste.

Cooking. In order to cook the shank in this way, it is recommended to choose a capacious pan, place the bulldozer in it and cover with water. After boiling, it is advisable to drain the first broth, pour the shank with water a second time with a good margin and cook in this water over low heat, reducing it after boiling. It is better to add salt to the water in which the shank is cooked, so that the meat is cooked evenly salted.

During the cooking process, about 40 minutes after boiling, onions without husks and carrots, respectively, without peel, as well as garlic cloves, peppercorns and laurel should be lowered into the broth. Vegetables and seasonings will give the meat and skin a special color, taste and aroma.

The preparation time for such a dish usually takes 2.5 hours and depends on the size of the shank. At the end of cooking, you need to pierce the meat with a fork or knife in order to make sure it is soft. The most delicious knuckle is considered when the meat falls behind the bone. If necessary, you can increase the cooking time to obtain the desired result.

Meatloaf from boiled shank

Ingredients:

bulldozer - 1 pc.;
onion head;
carrots - 1 pc.;
lavrushka - 2-3 pcs.;
garlic - 2 cloves;
allspice peas;
salt - to taste.

Cooking.

Boil pork knuckle with spices and vegetables for 2.5-3 hours. Then the finished knuckle needs to be cooled and the bone carefully separated. For our roll, we leave only the skin and meat.

Squeeze the garlic on a garlic press and coat the entire meat base with it, then pepper and, if necessary, add more salt. You can also add fresh chopped parsley, dill or cilantro to the roll.

After that, the shank is tightly folded into a roll. In order for it to keep its shape, it is wrapped with threads along its entire length and wrapped in foil. Then the roll is sent to the refrigerator for 1.5-2 hours. During this time, it cools down and is saturated with the aroma of garlic, pepper and herbs.

To serve the dish on the table, it is freed from foil and threads, cut and offered for consumption along with horseradish or mustard.

Baked boiled shank

You will need:

pork knuckle - 1 pc.;
onion - head;
carrots - 1 pc.;
cloves - 3 pcs.;
lavrushka - 2-3 leaves;
a couple of cloves of garlic;
black pepper, ground;
vegetable oil - 2 large spoons;
mustard (ready) - 1 large spoon;
salt - to taste.

Cooking.

Water is poured into the pan, onions, carrots and spices are added there. After boiling the vegetable broth, you should lower the pork knuckle prepared in advance into it. The resulting foam must be removed.

It is better to salt the broth in which the shank is cooked at the very beginning of cooking. The optimal cooking time is 1.5-2 hours. At the end of it, the shank must be removed from the broth, carefully cut the skin crosswise in one place without touching the meat.

Top the meat with a mustard-oil mixture and send it to the oven for baking. Optimum temperature for baking - 250 degrees. Bake for 10-15 minutes until golden brown.

Knuckle in a pressure cooker

Ingredients:

pork knuckle - 1 pc.;
black pepper, ground;
salt, garlic - to taste.

Cooking.

Spread the pre-washed and cleaned pork knuckle with salt and pepper. For piquancy, you can make several cuts in it and stuff with garlic cloves. In addition to ground pepper, you can use any spices that you like.

Then we put it in a pressure cooker and pour water. We cover the pressure cooker with a lid and under it the knuckle is cooked all the time. In order to cook the shank in a pressure cooker, 1.5 hours is usually enough.

The finished shank is cooled, portioned pieces are cut off from it and served with your favorite sauces. You can serve the shank with fresh herbs or vegetables.

Jellied pork knuckle

Ingredients:

pork knuckle - 3 pcs.;
onion - 1 head;
carrots - 1 pc.;
bay leaves - 2-3 pieces;
garlic - 1 head;
peppercorns - 3-4 pcs.;
salt - to taste.

Cooking.

For cooking jellied meat, it is better to choose a larger pot, approximately 8–9 liters. The shanks themselves will take up about half the volume in the pan.

After you have put the washed and well-cleaned bulldozers in the pan, add water there, leaving 5-6 cm to the edge. After that, put the pan on the stove and bring its contents to a boil. Then the fire must be reduced to a minimum, and the resulting foam removed, removing it until it stops forming.

Approximately 5-10 minutes after boiling, you need to lower the whole peeled carrots and the onion into the pan. It is important to note that the onion should be omitted unpeeled, but well washed right with the husk, then the broth acquires a beautiful golden hue. Also at the same time, lavrushka, peppercorns and salt are added to the pan with shanks.

During the cooking process, it is necessary to ensure that the future jelly languishes on a very slow fire, and the gurgling on the surface is barely noticeable. In this state, on the stove, it should be cooked for 5.5–6 hours. At the end of cooking, the shank should be taken out into a separate cup and left to cool. In this case, the meat should be well behind the bone.

After the meat has cooled, we remove the bone and everything that you do not want to see in your jelly. You can leave only meat, but some housewives add pieces of skin to the meat base for jelly.

Next, in each prepared form for jelly, squeeze the garlic through the garlic press, about 1 small head for the entire volume. Then we spread the meat cut into pieces and pour the broth. Before this, the broth must be filtered, it is possible through a sieve or colander. After the broth has completely cooled down, close the jellied molds with lids and send them to the refrigerator for 5-6 hours.

It is worth noting that the jelly can be cooked from several types of meat and, together with pork bullies, send to the pan chicken fillet, turkey or beef.

For how to cook pork knuckle, see the video below.