Cooking pork shank in the oven. The right shank is the key to great taste

Juicy, ruddy and appetizing knuckle in the oven is an excellent dish for any occasion, whether it's an everyday meal or a festive dinner. If it seems to you that only experienced chefs can cook a shank, we dare to assure you that this is absolutely not the case. Despite the fact that the shank requires a very long heat treatment, even a novice hostess will cope with its preparation, and the waiting time will be more than offset by excellent taste and spectacular appearance. You can be sure that the shank in the oven will be greeted with a bang by the household and guests, and no one will refuse to taste a tidbit.

Recipes for making knuckle came to us from European countries, and today knuckle is one of the most popular dishes in the Czech Republic, Germany, Austria, Switzerland and Poland. The knuckle fell in love in Russia too - for its ease of preparation, satiety, high nutritional value and, of course, great taste. Despite the fact that pork knuckle is a fatty meat, its health benefits are especially worth noting. The knuckle contains a large amount of vitamins (almost all B vitamins, as well as vitamins PP, E and H), macro- and microelements (iron, zinc, selenium, calcium, zinc, etc.). And even though this product is by no means dietary, sometimes you can still treat yourself a little, right?

To begin with, we advise you to familiarize yourself with the simple rules for choosing a good meat shank, or shank, which is the part of the pork ham that is directly adjacent to the knee joint. Appearance and smell are paramount in this matter. The skin of the shank should be light and not damaged or stained, the meat should be a uniform pink-red color with white layers of fat. Dark meat with yellow fat is a sign of an old animal. The freshness of meat can be determined by pressing on its surface - a quickly recovering hole left by pressing with a finger indicates the freshness of the product. The smell of the shank is pleasant and slightly sweet. If this is not the case, it is better to refuse the purchase. When choosing a knuckle, it is advisable to take the back part, since it has more meat and fat, while in the front knuckle the bone and veins are slightly occupied. One shank is enough for a hearty meal for two people.

An important part in the preparation of the shank is the pre-processing of the product. Initially, it is necessary to lightly burn the skin of the shank over gas or a lighter to remove the hairs, and then scrape it well with a knife, rinse and dry it. Shank meat is very tough, as it mainly consists of connective tissue and coarse muscles, so it is recommended to boil it with spices and roots before baking. Usually, cooking takes about 1.5-2 hours, after which the shank is baked in the oven until golden brown for about an hour - yes, the process is not fast, but the result is worth it, you can be sure.

Another way to make the shank soft and juicy is to marinate it. In addition, the marinade contributes to the even roasting of meat in the oven. There are a lot of marinade options - salt and spices, mayonnaise, mustard, garlic, honey, soy sauce, sour cream, kefir and ready-made sauces. The knuckle in the oven will turn out to be especially tasty and fragrant if marinated in beer - it is this drink that is most often used in traditional European knuckle recipes. The shank should be marinated for at least 2 hours, but it is best to leave the meat in the marinade for the night or for a day - in this case, there can be no doubt about the success of your dish. After marinating, the shank can be stuffed with slices of garlic, ginger or carrots, using a long thin knife or a stuffing needle for convenience.

The knuckle can be baked with a whole skin or with cross-shaped cuts on it - in the second case, the meat cooks faster and turns out to be softer. To make the dish less greasy, deep punctures can be made on the knuckle, allowing some of the fat to flow onto the baking sheet during cooking. If you bake a shank in foil or in a sleeve, open the meat 20-30 minutes before cooking so that an appetizing golden crust forms on it. You can also lubricate the skin with butter or juices released from the shank. The readiness of the shank baked in the oven is checked with a knife, fork or wooden skewer - if they easily enter the meat, and clear juice is released from the latter, the shank is ready. And finally, a little culinary secret - so that the bottom of the shank does not burn when baking, the meat can be laid out on top of thick pieces of onions or potatoes.

Since the knuckle in the oven turns out to be very satisfying and fatty, a side dish is simply necessary for it. It can be vegetables, potatoes, cereals or stewed cabbage, with which the knuckle is traditionally served in the Czech Republic and Germany. Horseradish, mustard, pickled cucumbers and a glass of beer are also very suitable additions to the knuckle. The baked knuckle can be served hot as a main course or cold as an appetizer. Well, are you tempted? Then let's get ready to cook!

Pork knuckle baked with garlic

Ingredients:
1 pork knuckle,
1 head of garlic
2 tablespoons of mayonnaise,

1 tablespoon mustard
1/2 teaspoon ground black pepper
1/3 teaspoon ground ginger
salt to taste.

Cooking:
Peel the garlic cloves and cut in half. Make deep cuts in the shank and insert the garlic into them. Wrap the meat with cooking string so that less juice comes out of it. Mix mayonnaise, mustard, soy sauce, ground ginger, salt and pepper in a bowl. Lubricate the surface of the shank with the resulting marinade and leave for 2 hours. After that, wrap the shank with foil or place in a sleeve and bake in an oven preheated to 200 degrees for 1.5 hours. After this time, unfold the foil (or cut the sleeve), reduce the temperature to 180 degrees and bake for another half an hour until a golden crust appears.

Shank in a citrus marinade, baked in a sleeve

Ingredients:
1 pork knuckle,
1/2 orange
1/2 lemon
4 garlic cloves,
2 tablespoons soy sauce,
1 tablespoon honey
adjika to taste

Cooking:
Mix citrus juice, garlic passed through a press, soy sauce, honey, adjika, salt and pepper. Lubricate the meat with the resulting mixture and place in a bowl, wrapping it with plastic wrap. Place in refrigerator for at least 6 hours. After that, put the shank in the sleeve, place in a mold and bake in an oven preheated to 180 degrees for about 2 hours. 20 minutes before cooking, carefully cut the sleeve so that the meat is browned.

Knuckle baked with potatoes in the oven

Ingredients:
1.5 kg shank,
1 kg potatoes
1 onion
3 garlic cloves,
5 peas of allspice,
3 bay leaves,
1 teaspoon dried rosemary
salt and ground black pepper to taste.

Cooking:
Put the prepared pork knuckle in a deep saucepan, add the onion cut in half and pour water so that it completely covers the meat. When the water boils, salt and simmer for 1.5-2 hours. 30 minutes before readiness, add allspice and bay leaf. Cool the finished shank and rub with garlic passed through the press.
Preheat oven to 200 degrees. Coarsely chop the potatoes and mix with salt, pepper and rosemary. Put the potatoes in a greased baking dish, and the knuckle on top. Close the mold with foil. Bake for about half an hour, then remove the foil and bake until the potatoes are done, about 30 more minutes.

Pork knuckle in honey mustard sauce

Ingredients:
1.5 kg shank,
5 garlic cloves,
3 tablespoons of honey
2 tablespoons of mustard,
salt and spices to taste.

Cooking:
Rinse the shank well and place in cold water for an hour and a half, then scrape the skin with a knife, rinse under running water and dry. Make cuts in the skin and stuff the meat with garlic pieces. Melt honey and mix with mustard, salt and spices. Lubricate the shank with the resulting sauce and let marinate in the refrigerator for several hours. Wrap the shank in foil, put on a baking sheet and bake at 180 degrees for 2 hours.

Baked shank, or boar knee, in Czech

Ingredients:
pork knuckle weighing 1.5-2 kg,
1 liter of dark beer
1 onion
1 carrot
1 parsley root
3 bay leaves,
3 cloves,
1 tablespoon honey
1 tablespoon mustard
1/2 teaspoon black peppercorns
1 teaspoon cumin or cumin
bunch of greens
salt and ground black pepper to taste.

Cooking:
Rinse the roll, clean and dry. Place the meat in a saucepan, add the onion cut into quarters, carrots cut into large pieces, garlic, peppercorns, bay leaf and cloves. Pour in the beer so that it covers the meat halfway. Pour in some water and salt. Cover with a lid and cook over low heat for an hour. After that, turn the shank over, add the parsley root, herbs and cumin (or cumin). Cook for another hour.
Mix melted honey with mustard. Put the knuckle in a baking dish, pour in a little of the liquid in which it was cooked, and grease the meat on all sides with honey-mustard sauce. Salt and pepper. Send to the oven preheated to 180 degrees for about an hour, greasing the meat with sauce every 10 minutes.

Polish shank in beer

Ingredients:
3 pork knuckles,
1 liter light beer
2 bulbs
1 carrot
1 celery root
1 chili pepper
100 g honey
10 peas of allspice,
4 cloves,
3 bay leaves,
salt to taste.

Cooking:
Put one peeled onion, peeled carrots, allspice, cloves and bay leaf into a deep saucepan. Pour in 2 liters of water and bring to a boil. Put the knuckle in the pan and cook for 1.5 hours. Dilute honey in beer, add chopped chili pepper and salt. Place the shank in the marinade and leave for at least 4 hours (better for a day). After that, put the knuckle on a baking sheet lined with foil and bake in an oven preheated to 200 degrees for about an hour.

The knuckle in the oven will undoubtedly appeal to even the most demanding gourmets. Be patient, and in a few hours your tender, fragrant and juicy knuckle will be ready! Bon appetit!

Pork knuckle baked in the oven has a surprisingly delicate taste. This is achieved thanks to a special cooking technology, when the meat is completely saturated with its own fat and spices. Any housewife will be able to pamper her household with such a product, the main thing is to have a suitable recipe on your note.

The best raw material for the dish is the back of the leg, which is located above the knee. In addition, the animal must be no older than 2 years.

An easy option for beginners

Often, inexperienced cooks experience fear before preparing a new dish. Tips from good friends or step-by-step recipes will help relieve stress. Consider one of the simplest options.

To cook a pork knuckle baked in the oven, first collect the necessary set of products:

• meat;
• large bulb;
• salt.

To obtain an excellent taste, the boiled leg is dried and then burned with a gas burner. Thanks to this, it smells slightly of smoke, which is the highlight of this dish.

Pork knuckle baked in the oven along with potatoes or stewed cabbage is served.

Fragrant meat with garlic

Fans of spicy food prefer to cook the knuckle baked in the oven with various seasonings that are on hand. Most often it is pepper, garlic or. Even if you take at least one ingredient, you get an excellent dish. To prepare it, you will need the following components:

• pork knuckle;
• black pepper powder;
• a set of spices for meat;
• vegetable oil;
• mayonnaise;
• garlic;
• salt.

Step-by-step instructions for creating a dish:

Pork knuckle in foil baked in the oven is served with potatoes or rice at the dinner table.
It is important to season it with tomato sauce, mustard and fresh herbs.

An excellent dish with hints of ancient Prague

Those who were lucky enough to visit the old part of the Czech capital know firsthand what delicacies are prepared there for tourists. I would especially like to note the baked "Boar knee". Its aroma and juiciness cannot be confused with anything, but you can cook the same at home. In principle, this is the most common knuckle in beer, baked in the oven. To prepare it, take a simple set of ingredients:

• beer (preferably dark);
• pork (shank);
• carrot;
• garlic;
• laurel leaves;
• carnation;
• pepper;
• caraway;
• mustard in the form of grains (in French);
• coriander;
• salt.

The secret of cooking consists of such simple operations. First, the meat is thoroughly washed and the remnants of the bristles are removed. Then they are cut into small pieces, after which they are placed in a saucepan, poured with beer and put on fire.

When the meat boils, remove the foam as it appears. Then celery, garlic cloves, laurel and spices are put into the broth.
Cook for at least 2 hours, stirring occasionally. At the same time, the sauce is prepared: 1 tablespoon of honey is dissolved in a small amount of broth. Then add mustard, coriander, cumin. Everything is thoroughly mixed.

The boiled pork is taken out of the pan so that it dries slightly and cools down. After that, spread on a baking sheet, pour plenty of sauce and send to a preheated oven.

To make the meat juicy, every 30 minutes, it is poured with beer broth and spicy sauce.

A knuckle baked in the oven prepared according to this recipe is decorated with herbs. Serve as a main course with mashed potatoes, buckwheat or rice porridge. You can emphasize its taste with dry wine or vodka.

Consider another option for preparing this dish using beer.

List of ingredients:

• pork knuckle;
• several bulbs;
• carrot;
• marinade beer;
• spices;
• laurel;
• chili sauce;
• salt.

It was noticed that step-by-step recipes for shank baked in the oven with a photo help beginners to easily create masterpieces with their own hands.

The cooking process consists of simple steps:

Appetizing pork knuckle baked in a sleeve

Any hostess wants to please her household with a delicious dish. And for this it is not necessary to wait for the holiday. Appetizing juicy meat with a ruddy crispy crust will definitely appeal to adults and children who gather for a family meal. We are talking about an oven-baked pork knuckle in a sleeve. For the dish, take simple ingredients:

• pork (shank);
• a few cloves of garlic;
• mustard;
• turmeric;
• soy sauce;
• different types;
• Bay leaf;
• salt.

Traditional cooking method:

Check the doneness of the pork with a sharp knife. If a clear liquid flows out of the meat during the puncture, it is time to turn off the oven.

Czech shank video recipe

Pork knuckle with vegetables

Many will agree that meat goes wonderfully with vegetables. Even in winter, enterprising cooks use them frozen. A dish is prepared from such products:

• small shank;
• carrot;
• broccoli;
• pumpkin;
• spices;
• salt;
• vegetable fat.

The preparation option consists of simple operations. First of all, the meat is rubbed with seasonings mixed with salt. Wrap in a sheet of foil, spread on a baking sheet. In order to qualitatively bake a shank in foil in the oven, it is heated to a temperature of 200 degrees, and only then the meat is laid.

After 2 hours, the baking sheet is taken out of the oven, the foil is cut and sent back to the fire. When a crust forms, after about 15 minutes, the meat is taken out again, but now vegetables are laid out around it. Bake another 20 minutes. The finished dish is best served while it is warm, otherwise, it will lose its exquisite taste and aroma.

Video recipe for pork shank in Bovarian style

Oven-baked knuckle is a pork dish that men simply adore. And it is also considered the national dish of the Czech Republic (“boar knee baked”), as well as, the recipes of which we have already published.

There is such a dish in Lithuanian cuisine - Karka, and in German (Bavarian) - Schweinshaxe, Haxe, Hock. They are traditionally served with beer. The best spice for shank is cumin.

Knuckle in the oven

The knuckle is usually served as a whole, portioned piece of meat on the bone for one person. And now we'll talk about how to cook the shank. Bake it in the oven very tasty, juicy and satisfying.

In addition to the recipes themselves, be sure to read about the rules and tricks of cooking this delicious dish at the end of the article.

Knuckle baked in the oven

Oven shank recipe in beer with cabbage

This is a method of preparing shank with preliminary boiling, so that the shank is soft and juicy.

Ingredients:

• part of the hind leg of a pig - 1-1.5 kg
• 2 carrots
• 3 onions
• black and allspice
• Bay leaf
• garlic cloves - 5-6 pcs.
• parsley with roots
• thick dill stalks
• sauerkraut
• glass of beer

For marinade:

• a teaspoon of mustard
• tsp honey
• 2 garlic cloves, minced

How to cook pork knuckle:

1. Put a 5 liter saucepan on the stove, put in it a tablespoon of salt with a small slide, a few peppercorns, a couple of parsley leaves, whole onions, peeled and cut into 2-3 parts, carrots, parsley roots and the greens themselves, garlic cut in half , dill..

2. Bring to a boil, put the knuckle. Let it boil, remove the foam, make the weakest fire, cover with a lid and leave for 2.5-3 hours. Take out.

3. Take a baking dish. Spread out the sauerkraut in the amount you plan to eat, at least to cover the bottom under the shank. Sprinkle it with cumin..

4. Mix the products for the marinade and coat the slightly cooled shank with it.

5. Put the meat on the cabbage, lay the vegetables boiled with the shank on the sides. Pour in the beer and put in the oven and bake in the oven for 30-45 minutes, depending on what size piece you have. If the top gets dry, drizzle it with beer from the tray while baking.

This recipe is very popular in Bavaria. The meat is obtained with a crispy crust on the outside and very tender inside, you can eat without a knife, just separating the flesh with a fork.

Pork knuckle in the oven

Ingredients:

• 1 shank weighing 0.9-1.3 kg
• garlic
• bulb (optional)
• bottle of dark beer
• salt, pepper to taste

For a crispy crust, leave the shank open overnight in the refrigerator to dry out a bit.

Cooking pork knuckle in Bavarian style in beer:

1. Preheat the oven to 180 degrees. Place the shank cut side down on a greased baking sheet over coarsely chopped onions, moisten with beer, rub with a clove of garlic, salt and pepper, cumin to taste. Instead of beer, you can lubricate with oil.

Cooking pork knuckle

2. Bake for 1 hour. After that, pour beer into the bottom of the mold.

How to cook pork knuckle

In total, the shank is baked for about 4 hours. When the skin becomes crispy, you need to water it with beer every 40-45 minutes.

Oven pork knuckle recipe

3. When the temperature inside the shank reaches 90-95 degrees, you will need a special meat thermometer to determine, pour beer over it and increase the temperature to 230 degrees for 10-15 minutes to get a golden crisp.

How to bake a pork knuckle in the oven without cooking

Pork knuckle in the oven with honey and garlic

Not everyone likes meat with beer, so we offer a recipe without it.

Ingredients:

• 1 shank - about 1.2 kg
• onion - 1 pc.
• allspice
• Bay leaf

Marinade:

• garlic - 4-5 large cloves
• 2 tablespoons of honey and soy sauce

Recipe for pork knuckle in the oven:

1. Rinse the knuckle, put it in a saucepan, fill it with water for a couple of cm and set to boil. After boiling, remove the foam, add a whole onion (peeled), reduce the heat and cook for an hour.

2. Salt to taste, add spices and cook for another 30 minutes. Remove from broth and let cool.

3. At this time, we are preparing the marinade. Peel the garlic and chop finely. Mix honey and soy sauce.

4. Make several punctures in the skin of the shank and insert garlic slices into them.

5. Coat the meat with half of the marinade, put in a non-stick form and put in the oven for 15 minutes at a temperature of 200 degrees.

6. Turn over, brush with the remaining marinade and bake for another 15 minutes.

Pork knuckle baked

Pork knuckle recipe with video:

Firstly, not all novice housewives know what a knuckle is.

Pork knuckle or shank is the part of the ham (leg) next to the knee joint, that is, the drumstick or forearm. It consists of muscles and connective tissue and has enough meat.

1. Let's start by choosing the shank itself. It should be meaty and contain more meat than fat. Choose the lightest skin. And this is definitely part of the back leg, because it has more meat. Soups and jelly are usually prepared from the front.

For baking, take a fresh shank, not smoked.

2. First, you should see if there are any blue stamps from the manufacturer on the skin. On the finished meat, they do not look too appetizing. Needs to be washed off. Rinse the skin well before cooking and scrape with a knife.

3. If the meat is old, it is soaked for several hours in slightly salted water.

4. Before baking the shank in the oven, it is advisable to boil or marinate it in a special marinade made from wine or vinegar. From the broth in which the meat was cooked, you can cook a delicious pea soup.

5. A small shank or chopped into pieces during cooking can simply fall apart, separate from the bone. To prevent this from happening, wrap it in gauze.

6. Traditionally baked pork knuckle with stewed or sauerkraut, peas or boiled potatoes, also with fried slices of sour apples, potato dumplings. Do not forget to sprinkle the side dish with finely chopped fresh dill and pour over the juice from roasting meat. Bon appetit!

Hello, my dear lovers of delicious and healthy dishes! We all have to rack our brains from time to time - what to cook to please our household. If this befalls you, don't despair. This article will be of great help to you. Today I will tell you how to cook pork knuckle and share 10 awesomely delicious recipes.

There are many recipes: they cook jelly, awesomely delicious stuffed rolls. For cooking second courses, take the back knuckle. It is more meaty and has less bone. But the front is more bony and fat. It is good for soups and aspics, because there is more fat here.

Calorie pork knuckle 290 - 330 kcal per 100 grams. Protein is about 19 g, and fat is about 25 g

Ready knuckle can be served either hot or cold. A traditional side dish for it is boiled potatoes or rice, as well as sauerkraut. Although, the pork leg goes well with fresh vegetables and herbs. I like it that way.

Delicious boar knee dishes

In foil in soy sauce

Even if this is your first time dealing with a pork leg, believe me, you will succeed. This dish is incredibly easy to prepare.

Required Ingredients:

• back shank;
• 150 ml soy sauce;
• lemon;
• a head of garlic;
• 1 teaspoon crushed black pepper;
• some salt.

Scrap the bulldyzhka well and rinse thoroughly. We make notches on the skin with a knife. For the marinade, squeeze the juice from the citrus, mix it with the sauce and pepper. Grind the garlic cloves in a puree and add to the marinade, mix. You can add a little salt. But look, do not oversalt, because soy sauce itself is salty.

We place the leg in a tight bag, pour the marinade on top and shake well. This will distribute the spices evenly. We send the package for the night in the refrigerator.

In the morning, we take the shank out of the bag (do not pour out the remaining marinade) and wrap it in foil. We place the workpiece in a baking dish and for an hour in an oven preheated to 200 degrees. Then reduce the temperature to 170 degrees and continue to bake for another hour.

After carefully unfolding the foil, pour the marinade over the shank. We continue to cook at a temperature of 170 degrees for about 15 minutes. Then turn the leg over, pour over the marinade again and bake for about 10-15 minutes. That's all - nothing complicated, but what a fragrant yummy on the table. Just thinking about her makes me salivate 🙂

In the sleeve with potatoes

This dish is universal - here is both meat and a side dish. Yes, and the products for its preparation are available.

Required ingredients:

• back shank;
• 3-4 cloves of garlic;
• salt;
• 4-5 pcs. carrots;
• 7-8 pcs. potatoes;
• crushed black pepper;
• 2 onions;
• 30 g butter;
• spicy sauce;
• vegetable oil.

We make incisions in the bulldyzhka with a knife and place the garlic cut into slices into the "pockets". Mix salt and pepper and rub the leg with this mixture. After we grease the shank with vegetable oil and send it to the sleeve. We place this blank for 2 hours in the refrigerator.

Coarsely chop the carrots and potatoes, add them. Cut the onion into cubes, add a little vegetable oil to it. We shift the vegetables into the sleeve. Add butter for flavor. We send all this to the oven heated to 180-190 degrees. It takes about 1.5 hours to bake.

Carefully cut the sleeve and grease the bulldozer with hot sauce. After we continue to bake the leg with vegetables for another 15-20 minutes. That's all - the dish is ready. Bon appetit! I recommend watching the entire technological process of preparing this yummy in this video.

Juicy and tasty in a slow cooker

To get a crispy leg, it is not necessary to bake it in the oven. The same result can be achieved if cooked in a slow cooker in wine and soy sauce.

Required Ingredients:

• 2 pork legs;
• carrot;
• large onion;
• a glass of semi-sweet red wine (250 ml);
• 1 leaf of lavrushka;
• 10 pieces. black pepper;
• 6 art. spoons of soy sauce;
• 1 st. a spoonful of salt;
• 6 cloves of garlic;
• water.

Place the cleaned and washed legs in the multicooker bowl. We clean and chop vegetables: carrots in large bars, and onions - into 4 parts. Put the vegetables in a bowl. Add lavrushka, black pepper and salt to this. Pour everything with water - the liquid should cover the legs with vegetables by a centimeter.

Set the unit to the "Extinguishing" mode, the pressure is at maximum. If you have a pressure cooker, then pork will be cooked in 40 minutes. But in a regular cartoon, you will get about 1.5 hours.

Remove the legs from the broth (it is no longer needed) and stuff them with halves of garlic cloves. Next, return the shank to the multicooker bowl, add wine and sauce here. We set the “Baking” mode on the unit and bake the shank for half an hour.

Then flip the legs. Set the “Baking” mode on the unit again and continue to bake the buns for about a quarter of an hour. During this time, the shanks will brown and the sauce will thicken. More recipes on how to cook in a slow cooker,.

Required products:

• 1 front knuckle;
• 2 medium sized carrots;
• 3-4 cloves of garlic;
• 3 onions;
• 2-3 pcs. lavrushki;
• 5-6 black peppercorns;
• salt;
• water.

Scrap the shank and soak in cold water. Then rinse with clean water, cut into 3-4 parts and place in a capacious saucepan. Fill the shank with water - it should cover the leg by no more than 2 cm. Place the bowl on the stove (the fire should be maximum), and wait for the liquid to boil.

Then reduce the heat to low and remove the foam from the surface. 4 hours after the start of cooking the shank, add the peeled onions to the broth. My carrots and cut into circles and also sent to the broth. Cook for about half an hour, then enrich the soup with parsley and black pepper. And be sure to salt.

Cook for another half an hour, remove the dish from the stove. We take the bulldyzhka out of the broth and let it cool down a bit. After we separate the meat from the bone and finely chop.

Grind the garlic with a garlic press, put on the bottom of each plate. Put the pork on top and fill it all with broth. Let the dish cool and send it to the refrigerator until completely solidified.

Pork leg in Bavarian beer

Required products:

• larger bulldozer (about 2 kg);
• 2 liters of dark beer;
• carrot;
• medium bulb;
• a head of garlic;
• 150 g of celery root;
• 3-4 peas of allspice;
• 3-4 pcs. lavrushki;
• a pinch of cumin;
• 2 pcs. cloves;
• 1 st. a spoonful of salt, liquid honey and grain mustard;
• a little soy sauce (optional)

We place the bulldyzhka in a capacious pan and fill it with beer. Put the pot on a strong fire. Insert a clove into a peeled onion. Cut celery and carrots into large pieces.

When the beer begins to boil, remove the foam from the surface, reduce the heat to low. Send vegetables to the pan. Also add pepper, parsley, cumin and salt to the broth. Cover the pan with a lid and cook on low heat for 1.5-2 hours.

Take the meat out of the broth. We make the sauce - mix honey with mustard. Here we add 2 tbsp. spoons of beer broth and a little soy sauce. Mix everything thoroughly and grease the leg with a spicy mass.

We spread the shank in a baking dish and bake for half an hour in the oven at 160 degrees. Periodically baste the leg with beer broth and sauce. Serve flavored pork knuckle with sauerkraut and herbs.

Recipe in Czech

This delicacy will become a favorite of your holiday table. With glasses of dark beer and sauerkraut as a side dish, you will feel like you are in the Czech Republic 🙂

Required products:

• rear steering wheel;
• 3 glasses of dark beer;
• 2 medium onions;
• 3-4 glasses of water;
• 2 carrots;
• 1 lavrushka;
• 1 st. a spoonful of salt;
• 10 g parsley;
• 10 black peppercorns;
• a head of garlic;
• 3 art. tablespoons of vegetable oil;
• 1.5 st. spoons of sugar;
• 5 potatoes.

We send the knuckle to a capacious pan and salt. Add here 7 peas of black pepper and lavrushka. We cut the onions in half, and 1 carrot in thick rings. Add these vegetables to the pot. We also put parsley stalks and a couple of unpeeled garlic cloves here. Pour it all with 2 glasses of beer and 2 glasses of water.

We put the pan on the stove (the fire must first be strong) and bring the liquid to a boil. After we remove the foam, reduce the heat to a small one and continue to cook for about 2 hours. Periodically add water - during the cooking process, the liquid should be at its original level. Also turn the handle several times.

Line a baking dish with foil, put the boiled shank in it. Cut the remaining carrots into large rings. Unpeeled, thoroughly washed potatoes are cut into 4-6 parts and also placed on a baking sheet. Add the unpeeled garlic cloves to this. Top with vegetable oil.

To brown vegetables and meat, mix the remaining glass of beer with 1.5 tbsp. Sahara. Pour this sauce over the vegetables and the shank. Bake at a temperature of 200 degrees for 20 minutes, and then 15-20 minutes at a temperature of 160. At the same time, pour the vegetables and meat 2 times with the remaining sauce and the juice that stands out. Readiness is determined by the softness of the potatoes.

Roll with garlic

No purchased sausage can be compared with a roll prepared according to this recipe. Believe me, it turns out really delicious!

• large shank;
• a head of garlic;
• carrot;
• bulb;
• Bay leaf;
• a little paprika;
• salt;
• water;
• crushed black pepper.

We immerse the leg in a capacious container and fill it with water (the liquid should cover the bulldozer for a couple of cm). Peeled onions and carrots are also immersed in a saucepan. Add lavrushka and salt a little. Cook on low heat for about 3.5-4 hours.

Remove the leg from the broth and cool slightly. Carefully remove the skin from it - try to make it as intact as possible. Separate the meat from the bone and chop it with a knife. I salt the pork. Also add hot pepper and paprika to the meat.

Cooking on the grill

You can cook a shank with a delicious caramel crust without an oven. For example, on the grill. It will turn out incredibly tasty, and even with smoke. Just to make the pork soft, the leg will have to be pre-cooked.

The required composition of products for the dish:

• back shank;
• 2 liters of water;
• a handful of onion peel;
• 3 pcs. lavrushka leaf;
• 2 tbsp. spoons of salt;
• 1 st. a spoonful of honey;
• 1 st. a spoonful of mustard;
• 5 black peppercorns;
• 1 st. a spoonful of seasoning for pork.

Immerse the leg in a saucepan and fill with water. Add here black pepper, lavrushka, onion peel and salt. We put the dish on a strong fire and bring the liquid to a boil. Next, reduce the heat to low and continue to cook for about 2-2.5 hours.

We remove the knuckle from the broth (do not pour it out) and cool to room temperature. Sprinkle it on top with seasoning for pork. Set aside for an hour - during this time it should marinate.

For the sauce, mix honey with mustard and 70 ml of broth in which the leg was cooked. Coat the shank with this sauce. For frying, the coals must be hot - as for a barbecue. We put the leg on 2 skewers or put it on the grill. Fry until caramelized. At the same time, periodically turn the leg over and coat with mustard-honey sauce.

Now you know what can be made from the shank at home. I am sure that the recipes from today's article will help you improve in your culinary skills. Yes, write in the comments if you cooked the shank in an air grill or hot smoked it. How did it work out for you?

Don't stop there -. And that's all for today: bye!

If you want to cook something unusual and very tasty for some holiday or family celebration, then the pork knuckle baked in the oven is just what you need. It is tasty, fragrant, beautiful when served, and definitely will not leave anyone indifferent among your guests.

What’s more, it’s very easy to prepare. Quite a bit of time will need to be spent on preparation, and then you can safely prepare salads and snacks for the festive table. And if you bake it in a sleeve, or foil, then after cooking you don’t even have to wash the oven.

Pork knuckle (or shank) is cooked in cuisines around the world. This dish is considered a delicacy! And there are many ways to prepare it. Whoever has visited the Czech Republic at least once, then by all means tried it, they have this traditional national dish.

The back part is used for baking, it has more meat and it turns out tastier. The front part can be used for jelly and for rich soup. So, for example, to cook delicious, it is better to choose this particular part. The real one is also prepared from the shank.

To make the meat tasty and juicy, it is pre-boiled with a mixture of spices and herbs, then marinated, and only then baked in the oven. Sometimes they are simply marinated and baked. Moreover, there are as many ways to marinade as there are ways to cook this dish. Pickled in spices, sauces, beer, wine.

Today I want to offer two completely different recipes for cooking pork knuckle. Both are very tasty. According to the first recipe, the meat is cooked faster, without pre-boiling. The second one is a bit longer. Because most of the time is spent on the long process of pickling meat.

Pork knuckle marinated in a sleeve with soy sauce

We will need:

• pork knuckle - 1 -1.2 kg (back)
• spices - zira, coriander, oregano, paprika, ginger, basil, thyme, celery
• chopped dried onion and garlic
• salt, pepper - to taste
• soy sauce - 3 tbsp. spoons
• tomato paste - 2 tbsp. spoons
• garlic - 3 cloves

Cooking:

1. Rinse the meat thoroughly, drain the water and dry it with a paper towel.

2. We make a mixture of spices. We take half a teaspoon of coriander, cumin, rosemary, crush in a mortar. Add bay leaf and also grind. Add a teaspoon each of paprika, ginger, and a pinch each of chopped oregano, thyme, celery and basil.

3. Pour soy sauce, add tomato paste, mix. Add salt - an incomplete teaspoon, ground black pepper, who likes it spicier, you can add more. I add a big pinch.

4. Add half a teaspoon of dried onion and garlic. Or you can add fresh onion rings and minced garlic. Subsequently, it will need to be removed.

5. We coat the finished shank with the resulting marinade, and remove it directly with the marinade into the sleeve. Leave to marinate for 5-6 hours at room temperature. You can periodically open it and rub the mixture of spices into the meat.

You can marinate all night, placing it with the marinade in the sleeve in the refrigerator.

6. When the meat is marinated, remove the onion and garlic from the sleeve if you added them fresh. If they are fried, they will start to burn, and at the same time give an unpleasant smell.

7. Preheat the oven to 180 degrees.

8. Close the sleeve or baking bag tightly, then make two small punctures in it at the top so that steam comes out and the bag does not burst.

9. Put on a baking sheet and bake in the oven for two hours. Nothing, if during this time the sleeve darkens from the inside, this will not affect the quality of the meat in any way.

10. After this time, the sleeve can be cut, freeing the meat and put back in the oven so that the meat is covered with a golden crust. If the crust has already appeared without it, then this procedure can not be done.

11. The readiness of the meat is checked with a sharp thin knife. If it easily enters the meat, then it is completely ready.

12. We serve the whole knuckle on the table so that everyone at the table can see what beauty we have turned out. Usually at this moment everyone begins to admire the dish, and it seems to me that “so praised” it turns out to be even tastier. Then put it on a separate table (ignore the dissatisfied exclamations), put it on a board and cut into portions.

13. The finished dish is usually served with sauerkraut, or plain or with. Today I cooked this dish just for my family and made it with cabbage, potatoes and other vegetables.

14. Eat with pleasure. Give the bone from the shank to gnaw on the one who praised it the most.

That's basically it. Cooking costs, as you can see, at a minimum. Of course, it takes a lot of time, but all this time it is either pickled or baked.

Pork knuckle under beer marinade, baked in foil in the oven

And now I will share with you a recipe for a very tasty shank, which we will pre-boil, then marinate, and then bake in foil.

We will need:

• pork knuckle - 1-1.2 kg
• onion -1 pc
• carrots - 1 pc.
• garlic - 0.5 heads
• mixture of spices and herbs
• honey -2 tablespoons
• dark beer - 2 glasses
• soy sauce - 4 tablespoons
• mustard - 1 tbsp. spoon
• onion peel - a handful
• salt pepper
• allspice - 4-5 pcs
• vegetable oil for lubrication

Cooking:

1. Rinse one handful of onion peel thoroughly under running water.

2. Boil 2 liters of water, add a dessert spoon of salt, allspice and onion peel. Let it boil for 3 minutes. Turn off the water and cool.

3. Add the washed shank to the cooled brine and leave overnight in the refrigerator.

4. The next day, put the pan with the contents along with the brine on the fire, bring to a boil. Add the onion head and whole carrots. We reduce the fire and cook for 1 hour on low heat.

5. Then carefully take it out so as not to damage the skin. Let's cool down.

6. We make a marinade. Mix honey, soy sauce, mustard, salt, chopped garlic, add a mixture of spices. You can use the same spices that were used in the previous recipe. Add some salt and pepper. Mix everything thoroughly.

7. Coat the cooled meat with the resulting marinade, put it in a cling film or bag, and leave to marinate for 6-12 hours.

8. After that, remove the film or bag, carefully peel the garlic, otherwise it will start to burn when the meat is baked. From this, the meat will smell tasteless, and may even be bitter.

9. Mix the rest of the marinade with beer.

10. Grease a baking sheet with oil and line with a double layer of foil. Once again, grease the foil itself with oil.

11. Put the meat on the foil, and close it on all sides.

12. Preheat the oven to 180 degrees. Bake in foil for 1.5 hours.

13. Then open the foil, reduce the temperature to 170 degrees. Pour marinade with beer. And put back in the oven to bake.

14. Now the main witchcraft begins. Every 10-15 minutes we take out a baking sheet and pour the meat with a mixture of marinade and beer. If the mixture ends earlier, then we continue to pour only beer. We bake the shank for an hour.

15. We take out and cut into pieces.

16. Serve with stewed cabbage or mashed potatoes.

As you can see, this recipe takes a lot of time. But the taste of pork knuckle prepared in this way exceeds all expectations. Her meat is tender, juicy, with a piquant taste and simply divine aroma.

If you have time, be sure to cook the shank according to this recipe. If there is less free time, then cook the shank according to the first recipe. But be prepared! And if you have never cooked it before, you have lost a lot! Those who try such baked meat at least once become its fans forever. It's like love at first sight! There are no indifferent!

Bon appetit!