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Pork knuckle baked in the oven. Knuckle baked in the oven with garlic and spices

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 skin thickness of the old one 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 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. The dish will also be perfectly garnished with cherry tomatoes.

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 shank 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 wrong 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 as not to 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)

In this article we will look at recipes for pork knuckle cooked in the oven.

Pork knuckle is an excellent product for preparing a delicious holiday dish. This part of the pork ham can be prepared in a variety of ways: baked with potatoes, marinated in various sauces, served with various side dishes.

Today we propose to consider the most popular and delicious recipes for preparing pork knuckle.

How to marinate a pork knuckle for baking: marinade recipe for knuckle

In order for the shank to be juicy, tender and tasty, it must first be marinated. Remember, this part of the pig must be pre-processed before baking. It is better if the shank is marinated, however, if there is absolutely no time for cooking, you can lightly boil the product, and only then bake it in a convenient way.

So, let's look at the most interesting recipes for shank marinades.

Marinade with beer. We will need:

Beer 1.5-2 l. You can take dark or light beer, but a dark drink is better
Garlic – 3 cloves
Marjoram, oregano, basil, pepper, salt - at your discretion
We take the shank, rinse it thoroughly, clean it if necessary, remove any remaining bristles and place it in a deep container.
Mix beer with pre-peeled and grated garlic, also add all the spices
Rub the knuckle with salt and let it stand for about 1 hour, then pour in the marinade. Leave for at least 5 hours, preferably overnight.

Marinade with kefir

Low-fat kefir – 1 l
Garlic – 4 cloves
Marjoram, cumin, black pepper, nutmeg, salt - at your discretion
Take about 1-1.5 kg of shank, clean, rinse and dry with a paper towel
We flavor it with all our spices
Peel the garlic, cut each clove into 4 parts
We make punctures in the meat and put a piece of garlic there
Pour kefir over the shank and let it marinate for at least 10 hours.

Sweet and sour marinade. This marinade is definitely not for everyone, but the shank marinated in it will be unusually tasty and juicy.

Honey – 2 tbsp.
Lemon juice – 1 tbsp.
Pineapple syrup – 1 tbsp.
Ginger (powder) – a pinch
Black pepper, basil, paprika, salt - at your discretion
Garlic – 4 cloves
We process the knuckle in the previously described way.
Grind the garlic, mix with salt and generously season the knuckle on all sides. Give the product a little time, about 2 hours, to gain salt.
Mix lukewarm honey, lemon juice, syrup with all the spices and grease our entire shank with this mixture. Leave for at least 8-12 hours

Tomato marinade.

Tomato paste – 3 tbsp.
Granulated sugar – 1 tsp.
Lemon juice – 2 tbsp.
Garlic – 5-6 cloves
Vegetable oil – 3 tbsp.
Boiling water – 3 tbsp. l.
Zira, turmeric, oregano, marjoram, ginger, paprika, salt - at your discretion
We clean the knuckle from any remaining bristles, rinse and dry. Season generously with salt
Having made small cuts in the shank, we put in them the previously peeled and chopped garlic in a convenient way
Set the shank aside for 1 hour, while we prepare the marinade
Gently mix tomato paste with vegetable oil
Add all the spices and spices to this mixture.
Dissolve sugar in boiling water and pour into the marinade, also add lemon juice
We take out the shank, season it with marinade and leave for about 10 hours

How to deliciously cook pork knuckle in the oven with spices: step-by-step recipe

In order to cook this part of the pig deliciously, it is not necessary to cook it exclusively with something like potatoes or other side dishes. An excellent option would be pre-marinated shank with spices.

So, for this recipe we need to take the following products:

Shank – 1 pc. (1 kg)
Garlic – 4 cloves
Basil, rosemary, paprika, ground black pepper, salt

We marinate the shank in soy sauce:

Soy sauce – 5 tbsp.
Vegetable oil – 2.5 tbsp.
Chopped bay leaf – 1.5 tsp.

Let's start preparing the shank:

We carefully inspect the product for the presence of bristles, remove if necessary, and wash the shank, dry with dry wipes or paper towels
Peel the garlic and cut each clove into 4 pieces
We make cuts in the meat, into which we put garlic.
Generously season the meat with all the spices and salt

Making the marinade:

Mix butter and sauce
Add laurel
Lubricate the shank with sauce and let stand for about 2 hours.

All that remains is to bake the product:

Turn on the oven and preheat it to 170°C
Place the shank in the sleeve and pour in the remaining marinade, so the shank will not become dry during cooking.
We tie the sleeve, make several holes on top so that it simply does not burst during the cooking process.
Place the sleeve in a baking dish and let it cook for 2 hours.
In 10 min. Before the end of the cooking process, cut the sleeve so that the shank is slightly browned

How to deliciously cook pork knuckle in foil: recipe

It will not be a secret to anyone that products baked in foil turn out more juicy and tasty, because the juice from them evaporates much less during cooking. Let's look at an interesting recipe for cooking pork knuckle in foil.

So, we need the following products:

Knuckle – 1 pc.
Garlic – 4 cloves
Pork spice mixture, salt
Lemon – 1 pc.
Vegetable oil – 1.5 tbsp.
Onion – 1.5 pcs.
Carrots – 1.5 pcs.
Chopped bay leaf – 1 tsp.
Honey – 1.5 tbsp.

Let's start cooking the shank.

Wash the drumstick, clean it and dry it
We collect water in a container. You need to add enough water so that the entire shank is covered with it.
Place the shank in the water and put the container on gas. For this recipe, we lightly boil the shank to reduce the overall cooking time.
As soon as the water in the pan boils, remove the noise with a spoon
Place bay leaf, pre-peeled vegetables in a container, add a little salt to the water
After 25-30 minutes. take the shank out of our broth and let it cool
Now we make the deepest possible cuts in the meat and put in the pre-peeled garlic.
Season the shank with a mixture of spices, salt, lemon juice and honey
Wrap it tightly in foil, place it on a baking sheet and bake for about 1 hour. In 15 min. Before the end of the process, open the foil and let the knuckle brown

How to deliciously cook pork knuckle in onion skins: recipe

This recipe may initially seem somewhat strange, but after trying the shank prepared according to this recipe, you will definitely change your mind. To prepare shanks in onion peels, we need the following products:

Shank – 1 pc. (1-1.5 kg)
Onion peel - 2.5 cups
Garlic – 4 cloves
Soy sauce – 5 tbsp.
Barberry – 15 pcs.
Peppercorns – 10 pcs.
Lavrushka – 1 tsp.
Vegetable oil – 3 tbsp.

Let's start preparing the shank:

Take a container large enough to fit the knuckle, which should be completely covered with water.
We thoroughly process the shank itself, wash it and dry it
Place the pre-prepared and thoroughly washed husks, pepper, barberries, salt, and the shank itself into a pan and add the required amount of water.
Let the water boil, remove the noise, add the bay leaf and cook over low heat for at least 1.5 hours, if the shank weighs 1.5-2 kg, then you should increase the cooking time by at least half an hour

While our shank is cooking, we will make a mixture with which we will lubricate it after cooking:

Peel and grate the garlic
Add soy sauce and vegetable oil to it, if desired, you can add your favorite spices
After the time has passed, take out the shank, let it drain and cool slightly
Generously rub with our mixture and let stand for at least half an hour.
The knuckle is ready. Bon appetit!

How to deliciously cook pork knuckle in wine: recipe

Pork knuckle in wine sounds delicious, doesn't it? Rest assured, this dish looks no less appetizing, and the taste is just to lick your fingers. Let's not waste time, take the necessary ingredients and start cooking. By the way, according to this recipe we will cook the shank in a slow cooker.

Shank – 1 pc. (1.5 kg) or 2 pcs. (1 kg)
Wine – 300 ml (white)
Garlic – 5 cloves
Soy sauce – 2.5 tbsp.
Vegetable or olive oil - 3.5 tbsp.
Red pepper – a small pinch (spicy lovers can increase the amount)
Spices and salt - at your discretion

Let's start the cooking process:

The first thing I would like to say is to pay attention to the size of the shanks when purchasing, because when cooking in a slow cooker you need to take into account the size of its bowl. It’s better to take 2 small knuckles than 1, which simply won’t fit into the device
The product must be thoroughly cleaned; if necessary, scrape the shank, rinse it, and if necessary, soak it in water for a couple of hours. Dry with paper towels
Peel the garlic and put it into the cuts made on the shank
Now mix all the spices, salt, spices and oil and generously grease the shank with this mixture. Let it marinate for 5 hours, and if possible put it in the refrigerator for the whole night.
Now we take the device, put the shank there and turn on the “fry” mode, cook the product for about 15-25 minutes so that the shank becomes golden brown
After the time has passed, add soy sauce and alcohol to the bowl and, closing the multicooker lid, turn on the “multi-cook” mode. We set the settings – 130°C, 2 hours.
Check the condition of the steering wheel periodically. It may take a little more or a little less time to cook shanks in wine in your slow cooker.

How to deliciously cook pork knuckle in a bag with pumpkin sauce: recipe

Knuckle with pumpkin sauce is an incredibly tasty dish that will definitely please even the most picky gourmets. This treat is very simple to prepare, however, rest assured, more than one guest will ask for the recipe.

We stock up on the necessary products:

Shank – 1 pc.
Soy sauce – 150 ml
Garlic – 4 cloves
Lemon juice – 2.5 tbsp.
Spices, salt - at your discretion
Pumpkin – 300 g
Mayonnaise – 3.5 tbsp.

So, let's prepare a delicious dish:

We carefully scrape the shank and wash it, dry it
Peel the garlic, chop it with a grater, mix it with salt and spices
Rub the shank generously with the mixture and place in a cool place for at least 4 hours to marinate.
After this, we put the pickled shank in a sleeve, tie it and make several holes on top so that the sleeve does not burst during cooking.
Place the pan with the shank in the oven and bake for about 2 hours. In 15 min. Before the end of cooking, open the sleeve so that the shank is slightly fried

While the shank is cooking, make the pumpkin sauce:

Wash the pumpkin, peel it and wrap it in foil and cook it in the oven until soft.
Grind the already prepared pumpkin using a blender
Add mayonnaise to the puree, spices if desired. Those who like hot sauce can add red pepper or fresh chili pepper

That's all, our shank with pumpkin sauce is ready.

How to deliciously cook pork knuckle with mustard-honey sauce: recipe

Pork knuckle in mustard-honey sauce is a very tasty and satisfying dish that is perfect not only for a holiday table, but also for an ordinary family evening.

We purchase the following products:

Shank – 1 pc.
Honey – 3.5 tbsp.
Mustard – 1.5 tbsp.
Garlic – 4 cloves
Onion – 1.5 pcs.
Carrots – 1.5 pcs.
Mix of spices for pork, black peppercorns, salt - at your discretion

Let's start the cooking process:

Clean the knuckle, wash it and dry it
Place the shank in a container and fill it with water
We also send peeled vegetables, salt and peppercorns there.
We wait until the water in the pan boils, remove all the noise, reduce the heat and cook the shank for at least 2 hours
Mix spices, herbs, honey and mustard
Place the cooked shank on a plate and wait for the broth to drain from it.
Generously coat the shank with our sauce, now wrap it tightly in foil and put it in the oven
We wait about 1 hour, 15 minutes. Before the end of the cooking process, open the foil and let the product brown
The shank is best served hot; if desired, you can flavor it with sesame seeds

How to deliciously cook Chinese pork knuckle with soy sauce: recipe

Chinese knuckle is a delicious hot dish that is definitely worth trying at least once. The shank according to this recipe turns out to be unusually aromatic and piquant.

So, we need to take the following products:

Pork shank – 1 pc.
Soy sauce – 4 tbsp.
Ginger (root) - a couple of pieces
Onion – 1 pc.
Granulated sugar - 2.5 tbsp.
Sunflower oil – 2.5 tbsp.
Mix of spices for pork, salt - at your discretion
Garlic – 4 cloves

Let's prepare something delicious.

Be sure to clean the shank, rinse and dry it
Place the knuckle in a container and fill it with water so that it is completely covered with it.
After the water in the pan boils, turn off the noise, put the shank on a plate, and leave the resulting broth in the pan
Pour oil into the frying pan, heat it up and put in a pre-peeled and chopped onion, chopped garlic and a couple of pieces of ginger, fry the contents of the frying pan for about 3 minutes.
Now add sugar to the mixture of vegetables and ginger, stir the entire contents of the frying pan and put the shank in it, fry it for 7 minutes. constantly turning over
Pour the sauce onto the shank, and then pour the broth in which the shank was cooked into the container, cover the pan with a lid and simmer for about 3 hours.
After the time has passed, take out the product, season with spices and salt and bake in foil in the oven for about another 25 minutes to get a golden brown crust.

How to deliciously cook German-style pork knuckle with sauerkraut: recipe

German shank or, as it is also called, eisbahn, is a very nourishing and tasty dish that all housewives should definitely try. Fried sauerkraut is served as a side dish, it turns out delicious.

We need the following products:

Shank – 1 pc.
Garlic – 4 cloves
Honey -1.5 tbsp.
Soy sauce – 80 ml
Dijon mustard - 2.5 tbsp.
Spices, spices, salt - at your discretion

Since the shank must first be boiled, you will need the following ingredients for the broth:

Onion – 1.5 pcs.
Carrots – 1.5 pcs.
Garlic - head
Bay leaf, black peppercorns, salt - at your discretion
Dark beer – 0.5 l

We will prepare the side dish from the following ingredients:

Sauerkraut – 1.5 kg
Onion – 3 pcs.
Granulated sugar – 1.5 tbsp.
Beer – 1 glass
Wheat flour – 2.5 tbsp.
Butter – 2 tbsp.

Preparing the knuckle:

We take the shank, process it and soak it in water for several hours, dry it
We transfer the shank into a container and fill it with water, put it on the fire, wait until it boils, remove the noise
After this, reducing the heat, let the knuckle cook for about 1.5 hours
Do you see that there is less and less water in the pan? Top up the beer
About an hour after the start of cooking, add onions, carrots, chopped garlic, pepper, salt, and bay leaves to the broth. Cook the shank for another half hour
We take out the shank, make small cuts in it and put garlic in them
Mix honey, sauce and mustard, then season the shank with this mixture
Wrap our delicacy in foil and put it in the oven for half an hour, 10 minutes. Before the end of the cooking process, open the foil

Now let's make the side dish:

Fry chopped onion in a frying pan
After this, add the cabbage to the onion, after squeezing the juice out of it
Add all the necessary spices to the cabbage and onions
In another frying pan, fry the flour in butter, and then pour in the beer and lay out the cabbage, simmer under a closed lid for half an hour

We combine all the ingredients of the dish and start the meal.

How to deliciously cook pork knuckle with mayonnaise: recipe

Knuckle with mayonnaise is the simplest dish, which is very easy and simple to prepare, but its taste is simply incredible. According to this recipe, the meat turns out unusually juicy and soft.

We will need:

Knuckle – 1 pc.
Garlic – 3 cloves
Mayonnaise – 200 g
Paprika, black pepper, oregano, marjoram, salt - at your discretion

The cooking process is very simple:

We process the knuckle in a familiar way
Chop the garlic and mix with mayonnaise
Season the shank first with all the spices and salt, and then with the mayonnaise mixture. Let marinate for about 5 hours
Wrap the shank tightly in foil and cook in the oven for about 2 hours.
In 15 min. Before the end of the cooking process, open the foil and brown the shank
You can decorate the finished dish with chopped herbs, sesame seeds, chopped almonds

How to deliciously cook pork knuckle with potatoes: recipe

Knuckle with potatoes is a classic dish, because these products combine just perfectly, and the delicacy itself turns out to be very satisfying.

We stock up on products:

Knuckle – 1 pc.
Potatoes – 7 pcs.
Onion – 1.5 pcs.
Lemon – 1 pc.
Sunflower oil – 3 tbsp.
Mix of spices for pork and potatoes, salt - at your discretion

Let's start preparing a hearty dish:

Pre-prepare the shank for further cooking: wash, dry
According to this recipe, the shank can be simply marinated or boiled. We recommend the second option, since with this method of cooking the shank will be softer and juicier, and the cooking time will be significantly reduced
Therefore, we put the shank in a container, fill it with water and bring the liquid to a boil.
After removing the noise, reduce the heat and cook the shank for 3 hours
An hour before the end of this process, place peeled vegetables in a container.
Wash the potatoes and boil them in their skins until half cooked
Squeeze the juice from the lemon and season the slightly cooled shank with it, also flavor it with spices
Peel and cut the potatoes into slices, season with salt and oil
Place the meat and potatoes in the pre-prepared pan and bake for 45 minutes.

How long does it take to bake a pork knuckle in the oven?

The cooking time for the shank depends on its size and the method of pre-processing. In principle, everything is very easy and simple:

If the shank weighs 1-1.5 kg and you previously marinated it overnight, then you need to bake it for no more than 2 hours
If the shank weighs the same, however, you have previously boiled it, you need to bake it for no more than 50-60 minutes.
If the shank weighs 1.5-2 kg and you have previously marinated it, then it is recommended to bake for about 2.5 hours
The knuckle is large and you have thoroughly boiled it beforehand - bake for 1.5-2 hours

What side dish should I serve with baked pork knuckle?

To answer this question, use your imagination. The knuckle is meat, and meat can be eaten with almost anything. When choosing a side dish, you can consider what kind of marinade was used to marinate the shank. Pork knuckle can be served with:

Rice
Boiled and baked potatoes
Buckwheat
Stewed and fresh vegetables
With sauerkraut
Stewed mushrooms

How to cook pork knuckle in the oven tasty and juicy: chef's advice

To prepare a tasty, juicy and soft shank, you first need to buy fresh, high-quality products.

When choosing a shank, pay attention to its size, color, fat layer and its color. It is best to bake medium-sized shanks, as large ones take a long time to cook
At the same time, the shank should smell delicious and have an attractive appearance: not chapped, not dirty (too dirty), the meat should have a “healthy” color
Speaking about the cooking process, it is important to note the fact that the shank turns out juicy, soft and tasty if it is first boiled or marinated. You need to marinate the shank for at least 3-5 hours, otherwise there will simply be no result.
To prevent the shank from being dry, bake it in a marinade or sauce. You should also bake in a sleeve or foil, but not open.
Control the cooking time, are you afraid that the dish will be raw? It is better to boil and marinate the meat longer than to simply increase the baking time.

Shank is a delicious dish that you can eat every day. As you can see, knuckle is a very simple dish to prepare, so choose the recipe you like and cook. Bon appetit!

Video: Juicy, tasty pork knuckle baked in the oven

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.

The knuckle is the part of the pork butt, drumstick or forearm. To prepare it, the back part is used as a second hot dish; it is the most meaty.

In the distant past, the leg of a shot wild boar was baked over a fire; a little later, gourmets began adding seasonings to the recipe, and in our time, cooks are experimenting with marinade and garnish. Now there are many recipes for preparing this dish. You will need quite a lot of time to make this masterpiece, but this also has its advantages, because while it is baking, you can prepare other holiday treats, for example.

Ingredients:

Pork knuckle -1.5 kg.
Any spices to your taste - 10 g.
Salt - to taste
Garlic - 8 cloves
Vegetable oil - 1 tbsp. spoon

Cooking method:

1. Peel the garlic and cut it in half. Clean the shank, rinse it under running water, then make deep cuts throughout the meat and stuff the garlic into it. This is what our meat looks like from the inside.

2. Pour vegetable oil onto our main ingredient, grease it on both sides and begin to sprinkle with spices and salt, generously (take spices to your taste, you can use regular ones for pork, or for barbecue).

Advice: It is best to marinate the meat that we will bake in the oven for at least 4 hours (and at best for a day), the marinade makes the meat softer and gives a special taste to the dish.

3. Now put the meat in the sleeve, close it and transfer it to a baking sheet. Preheat the oven to 200 degrees and bake for two hours.

4. After two hours, open the bag and cook for another 15-20 minutes, so that the crust is browned.

The finished dish can be served with vegetables, and you and your loved ones will definitely like it, bon appetit.

Recipe for pork knuckle baked in the oven in foil

Ingredients:

Pork knuckle - 1 pc.
Garlic - 8 cloves
Khmeli-suneli - 0.5 teaspoon
Salt - 1 teaspoon
Ground black pepper - 0.5 teaspoon
Tomato sauce - 1.5 tbsp. spoons
Honey - 1 tbsp. spoon
Soy sauce - 1 tbsp. spoon
Seasonings for pork - to taste
Salt - 0.5 teaspoon
Bay leaf - 2 pcs.
Peppercorns - to taste
Onion - 1 head

Cooking method:

1. We take the front part of the shank, as it is very meaty with the most tender meat. We wash it under running water and clean it well.

2. Peel the garlic, pass it through a garlic press, add 1 teaspoon of salt, 0.5 teaspoon of ground black pepper and 0.5 teaspoon of suneli hops, mix everything thoroughly, apply a little pressure to so that the garlic releases its juice.

3. We make cuts along the entire shank and stuff it with our resulting mass. This way the meat will be saturated with spices and will be very aromatic.

4. Now we take a large saucepan, put our meat in it, add 1 teaspoon of salt there so that the broth is clear, wait until the water boils, skim off the foam.

Advice: the resulting broth should not be poured out; it makes a very tasty first course, borscht, solyanka and more.

5. Add bay leaf, peppercorns, peeled onion. Cover with a lid and leave to simmer for two hours.

For flavor, you can add a couple of cloves and a small piece of carrot.

6. At this time, prepare the marinade, pour soy sauce into a bowl, add honey, pork seasoning, salt, pepper, tomato paste, you can use any ketchup. Now carefully lubricate it on all sides. Pour the broth in which we cooked the shank into the baking dish, this is necessary so that it does not burn.

7. Cover with foil and place in a preheated oven at 200 degrees for an hour, 10 minutes before cooking, remove the foil. Let the meat simmer.

7. Then remove from the oven and serve hot, bon appetit.

Delicious pork knuckle baked with potatoes

Ingredients:

Potatoes - 10 pcs.
Pork knuckle - 1 pc.
Garlic - 1 head
Vegetable oil - for greasing the pan
Seasoning for meat - to taste
Salt - to taste
Seasoning for potatoes - to taste

Cooking method:

1. Rinse the main ingredient under running water. We make deep cuts in it. And we fill it with garlic, peeled in advance, from different sides.

2. Peel the potatoes and cut into circles. Pour oil onto a baking sheet and place the potatoes in it, add a little salt, sprinkle on top with any seasonings, for meat, for grilling, for potatoes, and move carefully.

3. Take vegetable oil, pour it onto the shank, sprinkle salt on both sides, add meat seasoning, and rub it well.

4. Then we make deep cuts, pour oil into them and cover them with seasonings. This way the meat will also be marinated inside.

5. Preheat the oven to 280 degrees and put our meat and potatoes in it.

6. At this time, pour boiled water into a mug and add 2 teaspoons of honey. When the shank is already browned, brush the meat with the resulting honey water to get a golden crust.

7. After an hour, our potatoes are ready, remove them from the baking sheet, grease the shank with honey water again and leave for another 40-60 minutes.

8. 10 minutes before they are ready, place the potatoes on a baking sheet and put them in the oven. When the dish is ready in the oven, serve it immediately, enjoy your meal.

Tip: if you want to cook meat and potatoes at the same time, then first you need to bake only the shank for about an hour, and after this time, place the potatoes on a baking sheet.

Recipe for pork knuckle baked in the oven with beer and mustard

Ingredients:

Pork knuckle - 2 pcs.
Beer - 1.5 l.
Garlic – 4 – 5 cloves
Onion - 1 pc.
Carrots - 2 pcs.
Bay leaf - 2 pcs.
Hot pepper - to taste
Peppercorns - 20 pcs.
Cloves - 8 pcs.
Salt - to taste
Any spices - to taste
Honey - 1 tbsp. spoon
Mustard - 1 tbsp. spoon
Soy sauce - 3 tbsp. spoons

Cooking method:

1. Using a sharp knife, pierce the skin of the pork leg in several places. Peel the garlic and cut it into several pieces and insert the garlic into the meat.

Tip: When choosing meat, pay attention to its appearance, the color of the skin, it should be without any stains.

2. Place the stuffed knuckle in a large pan, fill it with beer, preferably to cover it completely. Place in the refrigerator for 5-6 hours.

3. After time, peel the carrots and onions, wash them and add them whole to the pan (you don’t have to peel the onions, just cut them in half) and add spices according to your preference, add a couple of bay leaves, black peppercorns, dried red hot pepper, a couple of cloves and salt to taste.

4. Place the pan on medium heat and cook for about two hours. At this time, prepare the sauce. To do this we need to mix 1 tbsp. a spoonful of mustard. 1 tbsp. a spoonful of honey and 3 tbsp. spoons of soy sauce, put it on the fire and heat until all the products are combined.

6. Two hours have passed, the meat is cooked, remove it to a baking dish. We grease the main ingredient with half the sauce, and use the remaining half during the frying process.

7. Place the shank in a preheated oven at 180 degrees. And the time will depend on the power of your oven, approximately 40 minutes - 1 hour. We take out the delicious, aromatic meat, serve it to the table, bon appetit.

Video on how to bake a whole shank so that it is juicy

This dish is so tasty that it can be the main thing on the holiday table.

Enjoy your meal!

In many cuisines of the Eurasian continent, pork knuckle is a popular food product.

Residents of Russia, Germany, the Czech Republic and Holland, who traditionally prefer meat food, have authentic recipes for preparing pork leg in their centuries-old culinary archives.

Most often, the knuckle is used together with the skin (skin), which contains a whole army of valuable vitamins and microelements.

Below are some ways to prepare this nutritious, satisfying and high-calorie product.

Simple recipe with photo

Spices and salt are mixed with oil.

Small cuts are made in the skin of the meat limb along the entire perimeter, into which peppercorns are inserted.

The shank is coated entirely with the oil mixture and marinated in the refrigerator for 12 hours.

After the pork leg has been marinated, it can be prepared in two ways:

Fry on all sides in a cauldron or roasting pan over high heat until golden brown. Then add sauerkraut, reduce heat and simmer for 80 minutes under the lid;
Make pockets in the pickled leg at the cut site and put carrots or celery roots into them. Place the prepared semi-finished product in a baking tray with sides (the fat will melt out). Bake for about 2 hours. The heat temperature is 190 degrees. You should pour liquid from the baking sheet over the sizzling meat every 20-30 minutes.

In the video below you will learn about another way to cook pork knuckle with sauerkraut.

Pork knuckle baked in foil in the oven

1 way

Recipe:

1 medium-sized knuckle;
Large head of garlic;
2 tablespoons sunflower oil;
Salt.

The shank is washed under running water and dried with napkins. Peeled garlic is passed through a press or crushed in a mortar. The finished gruel is mixed with oil and salt.

The meat is coated with the aromatic mixture and soaked for about 3 hours. When the pork is soaked, it is wrapped in foil, placed in a fireproof form and put in the oven.

First, the maximum temperature is set (in many ovens this indicator is 250 degrees). At this temperature, the shank cooks for 45 minutes. Afterwards, the heat is reduced to 170 degrees and the meat is fried until cooked for about another 1.5 hours.

With this cooking method, the pork will be flavorful and juicy, but the skin will not be crispy and inviting. Therefore, in order to achieve a beautiful crispy crust while maintaining the juiciness of the meat, you can prepare the shank a little differently.

Method 2

Recipe:

Not very fatty pork leg;
Head of garlic;
Salt;
50 g each of honey and mustard.

The shank prepared as in the previous recipe is wrapped in foil and baked for 1.5 hours at the maximum mark. After the measured time, the leg must be freed from the foil and lubricated with sauce, which is prepared by mixing mustard and honey.

The mustard-honey meat is again sent to the oven and baked until a golden brown crust forms on it. This usually takes 30-35 minutes.

So, watch the recipe in the video above:

3 way

Recipe:

Knuckle;
Salt.

For garnish:

Apples are green;
Walnut kernels;
A handful of raisins;
A few spoons of honey.

In this version, no spices are used and the pulp has a natural, unadulterated, clean and juicy meat taste. At the same time, stuffed apples as a side dish enrich the flavor palette of pork.

The marinated shank is wrapped in foil and baked in the same way as in previous recipes. When it's time to remove the foil, apples filled with the following method are placed on the baking sheet.

The center of the apples is cleaned, and nuts, raisins are placed in the resulting cavity, and a spoonful of honey is poured. The fruits are turned over with the filling facing up and wrapped in foil.

The meat is baked together with apples for about half an hour.

Other interesting recipes for pork knuckle baked in the oven

In Bavarian

Pork knuckle in beer, baked in the oven, will certainly please your guests or household members because of the unique taste that it acquires during the cooking process.

Recipe:

2 meaty shanks with a small layer of grease;
2 white onions;
A bottle of Potter beer;
Salt;
Garlic cloves;
Basil and parsley leaves;
Spoon of butter;
Rosemary;
Bay leaf and cumin.

Spices and herbs are poured into the bottom of a cast iron (if possible) roasting pan. A shank stuffed with garlic and coated with salt is placed on top.

The ingredients are poured with dark beer, the roasting pan is placed on high heat until it boils. The heat should be reduced after the contents of the pan have boiled.

The dish is covered with a lid and simmered in beer for 2 hours. The foam formed during the cooking process should be skimmed off. Turn the meat over halfway through cooking.

After boiling, the meat is transferred to a frying pan with fairly high sides, greased with oil and sent to the oven with a small amount of beer broth remaining from cooking for 30 minutes to obtain a golden-brown appearance.

Pork prepared according to the Bavarian recipe is usually served with stewed cabbage as a side dish.

In light beer with aromatic herbs

Recipe:

1 large knuckle;
2 bottles of beer (light);
Several clove umbrellas;
2 onions;
2 cubes of meat broth;
5 garlic cloves;
glass of water;
A few tablespoons of a dry mixture of Provençal or Italian herbs;
Spoon of starch;
spoon of mustard;
Salt;
A little olive oil.

To begin with, the pork leg is fried on all sides in a cauldron. Bouillon cubes are dissolved in hot water and poured into the roasting pan on top of the meat along with the beer. Herbs, salt, chopped onion, and half of garlic are also sent there.

The meat is stewed over medium heat for 1.5 hours. After the end of the stew, half a glass of broth is poured from the frying pan. The sauce will be prepared on its basis later.

Garlic cloves are crushed in a blender, combined with oil and salt. The shank is coated with this paste and placed in a non-hot oven for 3 hours. Oven temperature - 130-140 degrees.

The juice released from the meat should be periodically poured over it during the baking process, and a few spoons should be added to the broth intended for the sauce. While the leg is baking, prepare the sauce.

Starch is diluted in the cooled broth with pork fat, the mixture is brought to a boil in a saucepan. This sauce is poured over the finished meat.

With sauerkraut in your sleeve

This recipe has an advantage over others: the oven remains perfectly clean after cooking the fatty pork. The sleeve in which the leg is prepared saves the housewife’s time and protects her hands.

Recipe:

Medium size knuckle;
Assorted hot peppers;
Salt;
3 tablespoons of vegetable oil;
Cabbage;
A handful of onion peels;
3 tablespoons of mayonnaise;
Several white onions.

Boil water with salt and onion skins. Cool.

Place the pork knuckle in a saucepan and cover it with the strained liquid mixed with half the pepper mixture. Place the container in a cool place for 12 hours.

The next day, boil the shank for about an hour in this marinade, and then drain the pork in a colander. This way the meat gets rid of the remaining unnecessary liquid.

Sauerkraut should be squeezed out and mixed with pepper powder and oil.

Onion rings are first placed in the sleeve. A tray coated with mayonnaise sauce is placed on them. Cabbage is placed around.

Baking occurs at medium temperature (170 degrees) for about 90 minutes. 20 minutes before the end, you can increase the temperature and you need to cut through the sleeve. This will allow the crust to brown better.

Of course, you can bake meat without sauerkraut.

We suggest baking a pork knuckle in a sleeve in the oven according to this recipe:

Meat without cooking with potatoes

Recipe:

2 small shanks;
2 tablespoons lemon juice;
100 ml soy sauce;
Salt;
Garlic;
1 kg of potato tubers of the same size;
3 firm and unsweetened pears;
2 tablespoons olive oil.

The shank must first be marinated in soy sauce. This will take 5-6 hours.

After this period, the pork leg is coated with salt, sprinkled with lemon juice and placed in the oven to bake for 1.5 hours at a low temperature (150 degrees). Next, the frying pan is pulled out of the oven.

Potatoes and pears are peeled, coated with salt and butter and placed around the half-cooked leg. Potatoes go into cooking as whole tubers, and pears as quarters.

The heat of the oven increases to 200 degrees and the meat reaches this temperature for another 40 minutes. Pork knuckle baked in the oven with potatoes is ready!

Czech method of cooking meat

Recipe:

Meaty pork knuckle;
Freshly ground pepper;
1/2 spoon of grated nutmeg;
Ginger root;
Lavrushka;
Coriander;
A little pork fat;
Garlic;
2 green apples;
A liter of Czech beer;
Parsley;
A kilogram of coarse salt.

The recipe for pork knuckle baked in the oven in Czech style is very simple. First the marinade is prepared. To do this, the garlic is cut into plates, which are used to stuff the knuckle.

Beer is poured into the pan, the meat is sent to rest for 12-15 hours. After the future “boar’s knee” has been saturated with marinade, it should be dried with napkins and lightly coated with fat.

Salt is poured evenly onto the bottom of the deep form. A knee is placed on top of the salt, the mold is covered with foil and sent to the oven.

In order not to think for a long time about what to cook for a side dish, an excellent article with original step-by-step recipes comes to the rescue. Have fun cooking a variety of dishes!

Let's look at ways to cook chicken in a slow cooker. There are different options for preparing the whole carcass and its parts.

There's a guest on the doorstep, but there's only a pack of kefir in the refrigerator? In such a case, we recommend that you use kefir dough for the pie. And immediately bake some pastries for tea. Enjoy your tea!

This way the shank takes about 1.5 hours to cook. Oven temperature - 180 degrees. After baking, the foil is removed and the meat begins to brown.

Pork knuckle cooked on a bed of salt turns out very tender and juicy. Horseradish or mustard is served as a sauce for pork.

Culinary results

When preparing the shank, the following points should be observed:

The pork skin must be seared and thoroughly trimmed;
Before heat treatment, it is best to marinate the pork leg, this will shorten the cooking time;
To reproduce the above recipes, it is better to choose the hind limbs, they are more fleshy. And the front strips make wonderful jellied meats and jellies, since they contain more stringy fibers containing gelling substances.

Surprisingly, this part of the pork carcass belongs to grade II meat products.

However, despite such a trifle, millions of people enjoy a variety of delicious pork knuckle dishes.

We offer you another video recipe. It’s also not done quickly, but the result will please you.

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