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Pork knuckle baked in the oven. Knuckle in foil in the oven - yes, it will be delicious! Recipes for shanks in foil in the oven with mustard, mayonnaise, tkemali, vegetables

Pork knuckle baked in the oven. Knuckle in foil in the oven - yes, it will be delicious! Recipes for shanks in foil in the oven with mustard, mayonnaise, tkemali, vegetables

Have you ever thought of making pork knuckle for the holidays? Great!

The dish will definitely turn out tender and juicy if you prepare the shank (another name for “shank”) according to one of the recipes below.

Pork knuckle in mustard-honey marinade

Time: 1 hour 45 minutes excluding marinating shanks.

Ingredients:

knuckle – 1 kg;
mustard – 1 tbsp. l.;
honey - 1 tbsp. l.;
garlic – 7 cloves;
soy sauce – 2 tbsp. l.

Step by step recipe:

Prepare the marinade: mix honey, mustard and soy sauce.

Scrape the shank with a knife, wash, and dry with a paper towel.

Peel the garlic, squeeze through a press, coat the shank with it. Pour the marinade over the top, rubbing the sauce well into the meat.

Place the shank in a baking sleeve, tie it on both sides and put it in the refrigerator for 12 hours.

After 12 hours, transfer the shank to foil, seal it and put it in the oven. Bake for 1.5 hours at 200 degrees. Then open the foil and bake for another 15 minutes.

Adviсe:

A young pig's shank is light, almost white. The old skin is yellow-brown. The thickness of the skin of a young shank is 2–3 mm, which means that it will marinate quickly. The old skin thickness is 5-6 mm, it will marinate 3 times longer.
You only need to defrost the shank in the refrigerator so as not to lose the taste of the meat, as well as its beneficial substances.
To prevent the skin on the shank from being pulled into one piece, you can make small cuts in a circle on it before baking.
The shanks are located on both the back and front of the leg. The front shanks are drier, they give a large fat, so they are more suitable for first courses, as well as jellied meat. The back of the leg is softer and has more meat, making it suitable for roasting.

Recipe for roasting pork knuckle in the oven with potatoes

Time: 2 hours.

Ingredients:

shank – 1.5 kg;
potatoes – 1.5 kg;
garlic – 3 cloves;
bay leaf – 5 pcs.;
vegetable oil – 2 tbsp. l.;
black pepper, salt.

Recipe:

Preheat the oven to 250 degrees.

Peel, wash the potatoes, cut into large pieces, boil in water until half cooked (15 minutes).

Peel the garlic and crush the cloves with the flat side of a knife.

Wash the bay leaves, dry with a paper towel, and grind with a mortar. Add garlic, oil, salt to them. Grind everything.

Tar the shank (if necessary), wash and dry. Make cuts in the meat with a distance of 4 cm from each other. Fill the cuts with bay-garlic dressing. Coat the meat on all sides with the remaining mixture. Leave the shank to marinate for half an hour.

Place the prepared shank on a baking rack, place it in the oven, and sprinkle the meat with black pepper. Be sure to place an empty baking sheet under the grill so that the fat dripping from the meat does not stain the oven. Bake the dish for 10 minutes, then reduce the heat to 160 degrees and cook for another 1 hour.

The potatoes, when half-cooked, need to be salted and peppered and placed on a baking sheet located in the oven under the knuckle. Bake the potatoes for half an hour.

Serve the shank on the same plate with the potatoes.

Adviсe:

In order for the knuckle to be soft after baking, its initial weight should be 1.2-1.5 kg. If it weighs more than 2 kg, the meat will be tougher and will need to be cooked for at least 5 hours.
In order for the knuckle to bake evenly, it must first be baked at a temperature of 250 degrees, and then reduced to 160 degrees. When baking a dish at a high temperature, a crust will form on the shank, and at a low temperature, the meat will be well cooked inside.
It’s easy to check the readiness of the dish: you need to pierce the shank with a wooden skewer or toothpick in the thickest place. If the skewer goes in smoothly and clear juice comes out of the meat, it means the shank is ready.

Bavarian recipe for shanks in beer

Time: 2.5 hours.

Ingredients:

pork knuckle – 1.2 kg;
beer (dark) – 0.5 l;
honey - 2 tbsp. l.;
onions – 2 pcs.;
sweet pepper – 1 pc.;
carrots – 1 pc.;
tomato – 2 pcs.;
cloves – 3 pcs.;
bay leaf – 2 pcs.;
garlic – 2 cloves;
parsley – 30 grams;
salt.

Preparation:

Rinse the shank, wipe with a paper towel, and place in a deep saucepan. Season with salt and spices: peppercorns, cloves, bay leaf, garlic. Cook the shank for 1.5 hours.

Prepare the filling: dilute honey in beer, mix everything thoroughly.

Wash the vegetables. Cut the carrots into strips, tomatoes into 4 parts, peppers in half, onions into half rings. Combine all vegetables and fry in a hot frying pan for 3 minutes. Season with salt and pepper.

Place the vegetable bed in a baking dish with high sides. Place the shank on top. Add chopped garlic. Pour the filling over the vegetables and shanks. Place the dish in the oven (200 degrees) for 60–90 minutes.

Sprinkle the prepared shank with chopped herbs.

On a note:

From time to time you need to open the oven and pour broth over the shank to keep it juicy.
It is not necessary to use dark beer; you can also use light beer. But the dark barley drink will give the dish a beautiful golden brown color.
To prevent the meat from spoiling and to remain juicy, you need to wash it in cold water.

Classic knuckle on a vegetable bed with sauerkraut

Time: 2 hours.

Ingredients:

pork knuckle – 1 pc. (1.5 kg);
garlic – 6 cloves;
ginger – 30 grams (3 cm of root);
bay leaf – 4 pcs.;
black peppercorns – 10 pcs.;
cloves – 5 pcs.;
cardamom – 5 pcs.;
onions – 1 pc.;
salt;
water – 2 l.;

for vegetable pillow:

sauerkraut – 0.5 kg;
onion;
apples of the “Simirenko” variety - 2 pcs.;
prunes – 10 pcs.;

for the marinade:

soy sauce – 70 ml;
mustard – 10 grams;
ground nutmeg – 0.5 tsp;
ground black pepper – 1/3 tsp;
ginger root – 3 cm (30 grams).

Preparation

Prepare the shank: tar it on a gas stove or do it with dry alcohol to get rid of lint. Then remove the remaining hairs with a knife (against the direction of the hair growth). Wash the knuckle and dry it with a paper towel.

Stuff the shank with garlic and salt. To do this, peel the garlic, cut into slices, sprinkle with salt. Using a knife at an angle of 45 degrees, make punctures 1–1.5 cm deep and rotate the blade. The distance between the punctures should be approximately 4 cm. Insert garlic cloves into the punctures.

Tie the shank with thread so that it does not unwind. Put it in boiling water, add bay leaf, peppercorns, cardamom, cloves, and onions to make the broth aromatic (peel it and cut it in half). The water should completely cover the meat. Let the shank cook for 1.5 hours.

Make a vegetable pillow: peel the onion and cut into cubes. Cut pitted prunes into strips. Peel the apples, remove the seeds, cut into cubes 1 cm thick. Pour 1 tbsp into a heated frying pan. l. oil, add onion cubes, fry them until transparent. Then add pieces of apples and prunes. Simmer for 3 minutes, then add cabbage. Simmer for another 30 minutes.

Prepare the marinade: peel the ginger root, grate it on a fine grater. Combine soy sauce with mustard, chopped ginger, nutmeg, and pepper. Mix everything thoroughly.

Preheat the oven to 250 degrees. Remove the threads from the shank. Cover a baking sheet with foil, place the stewed cabbage with prunes on it, and place the shank on top. Pour the marinade over everything, rubbing it well with your hand over the entire surface of the meat, and then put it in the oven. After 10 minutes, reduce the heat to 160 degrees and bake for another 20 minutes.

Serve the shank on a bed of cabbage. You can decorate it with sprigs of rosemary and thyme on top. Cherry tomatoes will also garnish the dish perfectly.

On a note:

The shank must be filled with hot water so that it is immediately sealed and does not give up its juices to the water.
To prevent the knuckle from being too greasy after cooking, it should be combined with sauerkraut. The acid contained in this product neutralizes fat.
To make the cabbage stew better and not burn, you need to add half a ladle of broth to the frying pan.
You can’t immediately try the hot shank on a bed of vegetables. It must be sealed with foil so that all the juices in the meat are evenly distributed, and it becomes even more tender and tasty.
To ensure that the shank remains juicy after cooking, it must be tied with thread before baking. So, the juice will not come out of it.
To ensure that the shank is evenly salted, it must be stuffed with garlic and salt before baking. Many housewives simply dip the shank in salt water. This is incorrect because this piece of ham has a hard skin, so the salt will not seep through evenly.

Stuffed boneless shank with mushrooms and raspberries

Time: 3 hours 15 minutes.

Ingredients:

sparkling mineral water – 1 l;
dry red wine – 200 ml;
garlic – 1 head;
peppercorns – 4 pcs.;
ground pepper – ¼ tsp;
bay leaf – 2 pcs.;
salt – 1 tsp;

For filling:

champignons – 200 grams;
onions – 1 pc.;
frozen raspberries – 100 grams;
sunflower oil – 30 ml;
ground pepper, salt.

Preparation:

Pour sparkling water and dry wine into a saucepan. Heat the marinade on the stove to a temperature of 37 degrees. Add bay leaf, pepper and salt. Squeeze the garlic through a press. Dip the meat into the prepared marinade, cover with a lid, and leave for 1 hour.

Make the filling: peel the onion, cut into cubes 0.5 cm thick. Wash the mushrooms and also cut into cubes. Fry the onions and mushrooms in separate pans so that you don't get too much liquid. Then mix them, add pepper and frozen raspberries.

Wash the shank, dry it with a paper towel, carefully cut out the bone, stuff it, but first you need to sew up one hole in it so that the filling does not fall out. Then place the filling tightly inside the shank and sew it up on the other side.

Place the stuffed shank in a baking sleeve, not forgetting to tie it with special clips. Bake (160 degrees) for 2 hours. Then cut the sleeve and bake for another 15 minutes at 200 degrees until the skin gets a golden crust.

The stuffed shank should be cut into portions and placed in a heap.

On a note:

You can quickly remove lint from the shank using a metal kitchen sponge (scraper).
You can also use a knife with a short but thick blade to clean the knuckle.
When cutting the sleeve, you need to wear protective gloves, otherwise the steam coming out can easily burn your hands.
The marinade should be heated in an enamel bowl. In an aluminum container it can oxidize.
The marinade should be warm. If it is hot, the protein in the meat will simply curl. And if it’s cold, then the meat will marinate for at least 3 hours.

Rating: (1 Vote)

Same thing in a slow cooker. Moreover, such a dish can be served not only as a hot lunch, but also as a cold appetizer. But first things first.

Baked pork knuckle: photo, recipe

If you have never baked pork knuckle before, this recipe may seem complicated to you. However, it is not. Cooking meat in the oven is very easy and simple, even for beginners.

So what ingredients do you need to purchase to make a delicious pork knuckle (baked)? The recipe for this dish involves the use of:

chilled pork knuckle - about 1.7 kg;
garlic - a large head;
wet mustard - 3 dessert spoons;
soy sauce - 3 large spoons;
table salt - at discretion;
allspice black pepper - at discretion;
mixtures of turmeric, oregano, mustard seeds and rosemary - optional.

We process the meat product

Baked pork knuckle is quite easy to prepare. After purchasing chilled meat, it is immediately placed in cold water and soaked for about one hour. When the knuckle becomes limp, begin cleaning it. All dirt is removed from the skin using the edge of a knife. After this, the ingredients are rinsed again in cool water and dried with paper towels.

Pickling process

Why does baked pork knuckle always turn out so tasty and tender? Firstly, this product has the same amount of meat and fat. Secondly, before heat treatment it is soaked in a marinade for a long time. This is what gives the shank its unique taste and aroma.

If you decide to cook this dish the night before, we recommend keeping the meat product in the marinade overnight. This will allow you to get the most delicate delicacy, which will be completely saturated with spices.

So, to prepare the marinade, wet mustard, soy sauce, black allspice, as well as a mixture of oregano, rosemary, turmeric and mustard seeds are combined in a large bowl. After making several cuts on the shank, it should be thoroughly coated with the resulting mass and placed in a deep container with a lid. Then the holes must be filled with whole or half cloves of garlic.

Cover the semi-finished product tightly with a lid and leave it in the refrigerator overnight. It is advisable to salt the meat immediately before heat treatment.

Bake pork in the oven

Pork knuckle baked in foil turns out especially tasty. Using metal paper, you will prepare a very aromatic and tender dish that none of your family members will be able to refuse.

After the meat product has been marinated, it is removed from the aromatic brine and placed on thick foil. After seasoning the shank with coarse table salt, wrap it and place it on a baking sheet or in a mold. In this form, the semi-finished product is sent to the oven. Pork is baked at 200 degrees for 90-140 minutes (depending on the size of the product).

To make the baked pork knuckle crispy, open the foil ¼ hour before turning off the oven.

How to serve it for dinner?

Now you know how to prepare pork knuckle (baked). You can see a photo of the dish in this article. After the heat treatment is completed, the meat is removed from the oven and again wrapped in cooking foil. The hot bundle is kept in this form for about half an hour. Subsequently, the pork knuckle is served to the table along with any side dish (for example, mashed potatoes).

If you pre-cool the dish, then after cutting you will get an excellent snack for beer and other alcoholic drinks.

How to prepare pork knuckle (baked) in a slow cooker?

Few people know, but pork knuckle can be baked not only in the oven, but also in a slow cooker. For this we will need the following products:

Preparing the components

As in the previous recipe, before heat treatment, chilled pork knuckles are placed in cold water and kept in it for about an hour. After this, they are cleaned of dirt using a knife. As for vegetables, they are peeled and then coarsely chopped.

Stewing a dish

To cook pork knuckle deliciously in a slow cooker, it is first stewed. To do this, the meat product is placed in a bowl, and then onions, carrots, bay leaves, peppercorns and table salt are placed there. All ingredients are poured with drinking water so that it covers the shank by 1 centimeter. In this form, the product is cooked in the stewing mode for one hour.

Bake the meat product

After the shank becomes softer, remove it from the multicooker and cool. Place whole or half cloves of garlic into the holes formed. As for the broth, it is filtered and used to make soup or aspic.

Having stuffed the knuckle with garlic, it is again placed in the bowl of the device, and then poured with beer and soy sauce is added. In this form, the dish is cooked in baking mode for 45 minutes (without a lid). During this time, all the broth should boil away.

To prevent the shank from burning to the bottom of the container, turn it over periodically using a spatula. The result is a fragrant, dark-colored baked dish that has a caramelized crispy crust and tender meat.

How is it served?

After the pork knuckle baked in beer is completely cooked, cover it with a lid and leave it in the heating mode for ¼ hour. Then the dish is placed on a common plate and presented hot to the festive table. In addition, they make some kind of side dish. The most suitable are mashed potatoes, boiled rice or pasta.

Let's sum it up

As you can see, cooking your own pork knuckle in the oven or slow cooker is not that difficult. The main thing is to strictly follow all the requirements of the recipe. This is the only way you will get the most delicate dish with unsurpassed aroma and taste.

To get more delicious baked meat, we recommend following some tips during cooking:

The meat of domestic pigs often becomes an additional element or the basis of everyday dishes - delicious kebabs, chops, cutlets, broths are prepared from it, pork is baked, boiled and fried. The most delicious shank, which is part of the shank (ham), has a soft, juicy structure. Household members will especially like pork knuckle baked in the oven - this dish will be a wonderful decoration for a festive or everyday table. To make pork tasty, you need to know how to cook it correctly. Read below for several recipes with a detailed description of the process.

How to choose the right pork knuckle

The first stage of preparing a baked shank begins when you purchase it. The correctly selected part of the ham is 50% of the taste of the future dish.

Take the meat from the back of the pig's leg. Pay attention to the structure at the cut site: it is important that there are no weathered areas there.
A simple way to test pork for quality is to press it firmly with your finger. If the surface takes a long time to return to its former shape, do not buy.
Pay attention to the color - it should not be too dark. Choose pork with only white fat.
One of the main guidelines is the smell, it should be pleasant, sweetish.

Recipes for pork knuckle baked in the oven

Pork knuckle can be prepared in different ways - using special seasonings, along with a side dish, or by pre-processing the meat. The pork is boiled before cooking in the oven, but there is an option to make it without heat treatment in water. Cooking the shank in a marinade and with suitable spices will make the shank tastier.

How to bake boneless shank in foil

The classic shank is baked in foil with garlic, under a mustard-soy marinade. It must be cooked with bone. The bone part is removed just before serving. This appetizing dish will surely please everyone who tastes it.

Ingredients:

One and a half kilograms of shank.
Large head of garlic.
One hundred grams of soy sauce (or a little less - to taste).
A tablespoon of mustard (you can add more if you wish).
Seasonings: oregano, pepper, salt, basil.

How to cook:

Rinse the back of the ham well and dry with a towel. Take a sharp knife and make deep cuts on the surface. Divide the garlic into cloves, cut each clove into two more parts, insert them into the resulting holes.
Prepare the marinade: mix soy sauce, mustard, seasonings.
Treat the shank with marinade and leave in the refrigerator for half a day or six hours (minimum). Wrap with cling film so that the marinade remains on the surface and is well absorbed.
Set the oven to preheat to 180 degrees. Cut the surface of the shank crosswise, hide it in foil, and place it in a bowl.
After an hour and 20 minutes, take out the almost cooked meat, remove the foil so that it browns. Bake for about ten minutes more.
Serve the shank with potatoes, homemade sauerkraut or sour baked fruit.

Pork knuckle with honey and garlic in the sleeve

To make pork tasty, juicy and beautiful, you need to cook it using a special marinade. It will include honey, soy sauce, lemon and orange juice. Garlic will add a pleasant spicy taste, with which the product will be baked.

Ingredients:

A kilogram of pork knuckle.
Large onion.
Bay leaf.
Pepper, salt.
Two tablespoons of honey.
Two tablespoons of soy sauce.
Five cloves of garlic.
Lemon. Orange.

How to cook:

Rinse the meat and pat dry with a paper towel. Coat with marinade: a mixture of honey, soy sauce, juice of half a lemon and half an orange, spices (salt, pepper, others as desired). Place chopped garlic cloves on top.
Cover the pork with cling film and leave it in the refrigerator to marinate well. Shaking it periodically.
Preheat the oven to 200 degrees. Place the marinated meat in a food sleeve, make several punctures to allow steam to escape.
Bake for up to two hours (check the pork for doneness). When cooking is near the end, remove the shank, remove it from the sleeve, turn it over and leave it in the oven for a quarter of an hour until it gets a nice crust. You can pour the released juice over it.
Serve with side dish if desired.

How to deliciously bake a shank without boiling it in beer

It is believed that the top part of the ham of a pig, baked in the oven, is a traditional Czech dish. As beer lovers, the Czechs couldn't help but cook pork with it. To make it delicious with a golden crust, you will need dark beer for this recipe.

Ingredients:

One kilogram of shank (you are allowed to take a little more or a little less +-100 grams).
Bulb.
Head of garlic.
Dark beer (500 ml bottle).
Sunflower (or other vegetable) oil.
Caraway.
Other seasonings.

How to make knuckle baked in the oven without cooking with beer:

To make the future crust crispy, leave the meat in the refrigerator overnight, without covering it with anything. This way it will dry better. Before doing this, do not forget to rinse the shank thoroughly and dry it before cooling.
In the morning, set the oven to preheat to 180 degrees. Grease a baking sheet with high sides with sunflower oil. Cut the onion into strips and place on the surface of a baking dish. Place the pre-dried shank on top. Rub it with salt, pepper, add cumin and garlic cloves. To make the shank juicier, pour a little beer on top, but at the initial stage beer will replace regular sunflower oil.
Roast the pork for an hour. When the appointed time has passed, pour dark beer onto the baking sheet.
The knuckle will be baked in beer for at least four hours. At the point when it becomes crispy, be prepared to pour it with an alcoholic drink every forty minutes.
To accurately determine the readiness of the shank, take a meat thermometer. The temperature inside should be ninety degrees or a little more. When this happens, turn up the heat in the oven (up to 230 degrees) and bake for about a quarter of an hour so that the pork is thoroughly browned.
Serve with side dish and herbs.

Bake the shank in the oven with potatoes

Traditionally, pork shank is served with cabbage, boiled or baked potatoes, and vegetables. To make a side dish at the same time as the meat, use the following recipe. The shank will be served with delicious juicy potatoes.

Ingredients:

A kilogram of knuckle.
A kilogram of potatoes.
Three cloves of garlic.
Olive oil (two large spoons).
Eight bay leaves.
Sea salt, pepper.

How to cook:

Boil the potatoes halfway in a saucepan.
Crush the garlic cloves with a knife.
Crush the bay leaves in a mortar, add crushed garlic, salt, and oil to make a paste.
Make cuts with a thin knife and place the prepared mixture there. Coat the shank with the remainder and leave to marinate for half an hour.
Preheat oven to 250 degrees. Place the grate in the oven at a medium distance from the fire, place the shank on top. Place a baking tray on the lower level to catch the juices from the meat. Bake for about ten minutes.
Reduce the temperature to 160 degrees, bake the pork for about an hour.
Sprinkle the half-boiled potatoes with pepper and salt, place on a baking sheet where the juice from the top of the ham has drained, cook all together for another half hour.
Serve with herbs - parsley, dill, fresh vegetables.

Video: cooking marinated pork knuckle in the oven

It is not always easy to cook meat as described. To make the dish more tasty and of high quality, you may need visual accompaniment - photos and videos. In the training video, you will see how an experienced chef prepares homemade shank, flavoring it with additional ingredients - onion, honey, garlic, salt, pepper, mustard. The meat is pre-boiled to make cooking in the oven faster. Cuts are made on it for garlic, then the shank is treated with honey-mustard marinade. The top part of the shank is baked on foil.

How to cook:

Irina Kamshilina

Cooking for someone is much more pleasant than cooking for yourself))

Content

A meat dish suitable for a large company is pork knuckle. The meat turns out very tender, melting in your mouth. You can choose any side dish for it, but boiled potatoes or stewed sauerkraut are considered classics.

Cooking bone-in shanks

Time: 3 hours 30 minutes.
Number of servings: 4 persons.
Difficulty: medium.

There are no difficulties in this recipe, you just need to choose a good meaty shank. Impurities are first removed from the skin. To do this, you can simply rinse it thoroughly under water and rub it with a brush, and scrape the frozen dirt with a knife. You will also need a large saucepan for cooking.

Ingredients:

pork knuckle – 1 pc.;
onions – 3 pcs.;
carrots – 2 pcs.;
garlic – 3 cloves;
bay leaf – 3 pcs.;
salt - to taste;
black peppercorns – 5-7 pcs.

Cooking method:

Place the washed meat in a saucepan, and place the peeled onions and carrots there.
Pour in water until it completely covers the contents.
Add salt and pepper.
Place on the stove, bring to a boil, then turn the heat to low and simmer covered for two and a half hours.
Remove the boiled shank from the broth (which can then be used to make soup), rub with garlic, wrap tightly in foil and put in the oven for 1 hour at 180 degrees. This way the pork knuckle in the oven will absorb its aroma.
Serve the meat by separating the meat from the bone and cutting into pieces.

Baked in foil

Time: 3 hours.
Number of servings: 5 persons.
Difficulty: easy.

You can cook pork knuckle deliciously in the oven by rubbing it with spices before baking, which will give the dish a special taste and aroma. The preparatory process is the same as in the previous recipe: thoroughly rinse the meat and clean the skin of any impurities, if any.

Ingredients:

whole pork knuckle – 1 pc.;
ground pepper - a pinch;
salt - to taste;
spices - to taste;
mayonnaise – 3 tbsp. l.;
garlic – 4 cloves.

Cooking method:

Place the knuckle ready for cooking in a saucepan, add water and bring to a boil. Add salt.
Reduce heat to low and simmer for an hour.
Finely chop the garlic and place some on a sheet of foil.
Remove the almost finished meat from the broth, rub with spices (dried juniper, marjoram, paprika), garlic, pepper, and wrap tightly in foil.
Cook for 2 hours at 180 degrees.
Cool and refrigerate overnight.

Recipe without cooking

Time: 3 hours 30 minutes.
Number of servings: 5 persons.
Difficulty: medium.

Pork shank acquires a completely different taste if it is not pre-cooked, but immediately baked in the oven. The meat retains its juiciness better. Use your favorite spices to flavor the dish, or use a pre-made pork mixture.

Ingredients:

pork shin – 1 pc.;
garlic – 5 pcs.;
spices – 2 tsp;
salt – 1 tsp;
lard – 100 g.

Cooking method:

Rinse your foot well and remove all dirt.
Pass the garlic through a press.
Rub the drumstick with spices, salt and garlic.
Preheat the oven to 200 degrees.
Wrap the shank in foil, layer with thinly sliced lard, and bake for 3 hours.
Half an hour before it’s ready, carefully unwrap the foil to form a crust.

Boneless knuckle

Time: 3 hours 30 minutes.
Number of servings: 6 persons.
Difficulty: medium.

Another recipe for pork knuckle in the oven - without the bone. When serving, you will not need to separate it, but you can immediately cut the pork into pieces. During baking, the meat is wrapped in a kind of roll, so you can add different fillings inside: vegetables, fried mushrooms, potatoes. You can bake the shank in foil, in a special bag or on an open baking sheet.

Ingredients:

pork leg – 1 pc.;
spices for meat – 2 tsp;
garlic – 3 cloves;
bell pepper – 1 pc.;
salt – 1 tsp.

Cooking method:

Rinse your foot with water and remove all dirt from the skin.
Make a deep cut, pull apart the meat and remove the bone. It can then be used to make broth.
Finely chop the garlic, cut the bell pepper into strips.
Place the shank skin side down, rub the meat with spices, garlic, and add pepper.
Roll up tightly and tie with thread.
Wrap the workpiece in foil and place in the oven for 3 hours at 200 degrees.

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

To get a delicious dish, it is always important to choose quality products. When it comes to shanks, you need to be extra careful since they are meat. If you choose a bad product, you can get poisoned in no time.

First of all, as always, the appearance of the product is important. The skin on the shank should be white. There should be no stains, stains, traces of blood or other defects on the surface;
Next you need to consider the meat. The fat should be evenly distributed throughout the meat, not be knocked down on one side. It is also important that the cut is fresh. That is, the meat was not weathered;
You can press on the knuckle to check the freshness of the product. The dent from your finger should disappear instantly. If this happens within a few seconds, then it is better not to buy meat;
The lard must be white. If the fat in the meat is pinkish, it means that the pork may have been soaked in potassium permanganate to give it a brighter and fresher look;
The meat should have a natural color. That is, it should be pink. Not too dark and not too light;
Dark meat will indicate the age of the meat (that is, the pig was old). Yellow fat can tell you this. Old meat takes much longer to cook than young meat and as a result is not as tender, it is tougher;
The aroma of the product is also important. It should be sweet. Any other smells, especially spices, should put you off buying the product. Spices are often rubbed onto spoiled meat products so that they smell pleasant and buyers purchase the product on a subconscious level (the aroma is pleasant).

Having chosen the knuckle, you can safely go home to prepare a delicious lunch or dinner. Not only adults will like it; even children will appreciate the tender meat.

Classic pork knuckle baked in the oven

Cooking time

calorie content per 100 grams

Of course, first of all, as always, we will share with you the classics. As always, you simply must try it.

How to cook:

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

Pork knuckle baked in the oven in foil

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

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

What is the calorie content - 431 calories.

How to cook:

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

Pork knuckle baked in the oven with potatoes

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

How long does it take – 2 hours + marinating.

What is the calorie content - 197 calories.

How to cook:

Pre-turn on the oven at 250 Celsius;
Peel the potatoes, cut them into cubes and rinse them from starch;
After this, add water and cook for ten minutes. The potatoes should only be half cooked;
Peel the garlic, crush each piece with the handle of a knife;
Chop the laurel leaves and place in a mortar;
Add garlic, a little salt and oil, grind into a homogeneous mass;
Wash the shank thoroughly and pierce it in several places;
Fill the pierced areas with garlic mass;
Leave the pork to marinate for at least thirty minutes;
After this, place it in a deep baking pan and sprinkle with black pepper;
Place in the oven for ten minutes;
After this, reduce the temperature to 160 degrees;
Bake the shank for another hour;
After this, arrange the potatoes around the shank, salt and season with pepper to taste;
Bake everything together for another thirty minutes.

Tip: you don’t have to pre-cook the potatoes, but then you need to add them to the pork from the very beginning.

Recipe for pork knuckle baked in a sleeve with beer marinade

This is the longest method of cooking shanks. But the marinade in the form of beer will make the taste of the dish simply unforgettable. You can't miss this!

How long is it - 3 hours and 20 minutes.

What is the calorie content - 163 calories.

How to cook:

Wash the pork thoroughly, then dry it with dry cloths or a clean towel;
Place it in a large saucepan or saucepan;
Add cloves, bay leaves, pepper mixture and honey;
Add salt to your taste;
Wash the tomatoes, cut out the green parts and cut into cubes;
Peel the onion, cut it into half rings;
Peel the garlic cloves;
Rinse and chop the parsley;
Peel the celery and cut into rings;
Peel the carrots, rinse and cut into rings;
Wash the pepper, remove the seeds, and cut the sweet part into strips;
Add tomatoes, onions, garlic, parsley, celery, carrots and peppers to the shank;
Pour in half the beer and add enough water to cover the shank;
Simmer the pork over medium heat for two hours;
When the liquid has evaporated, it is necessary to pour the resulting broth over the pork;
After two hours, remove the knuckle and place it in the mold;
But first, place the garlic cloves in the mold (now peel the head);
Add honey to the remaining beer and stir;
Pour over the pork and bake for twenty minutes at 220 Celsius;
After this, bake at 160 degrees for forty minutes.

If your shank is frozen, then you need to defrost it gradually. That is, put it in the refrigerator first. At the same time, do not forget about the container, as the ice will drain. Then, when the product can be defrosted, it must be taken out and left at room temperature for at least three hours. After this, you can start cooking.

In the last recipe, we first boil the pork and only then bake it. We recommend boiling it with the peel. It is this that will give the dish that special taste and aroma.

Since we are preparing the dish in the oven, we advise you to use the hind knuckle of the pig. It is she who is more meaty. The front one is more suitable for jellied meat and it is always lighter in weight. Therefore, among the assortment, choose the one that is larger; it will probably be at the back.

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

Check the pig's skin for any remaining hair. If you find hairs, we advise you to get rid of them with a razor or a regular kitchen torch.

It is better to buy a young shank so that the dish from it turns out more tender and juicy. Typically such a product weighs no more than two kilograms.

Cook with pleasure, using your favorite spices to create new tastes for yourself and your loved ones. Do not regret your time, because the result will definitely leave you satisfied.