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

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

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

Below are some ways to cook 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 peas of pepper are inserted.

The knuckle is smeared entirely with an oil mixture and removed to marinate for 12 hours in the refrigerator.

After the pork leg is pickled, it can be prepared in two ways:

1. Fry on all sides in a cauldron or roasting pan over a good fire so that it regains its rosy appearance. After adding sauerkraut, reduce heat and simmer for 80 minutes under the lid;
2. In the pickled leg, in the place of the cut, make pockets-recesses and put carrot or celery roots in them. Place the prepared semi-finished product in a baking sheet with sides (fat will be melted). Bake for about 2 hours. The temperature of the heat is 190 degrees. Every 20-30 minutes should be watered with noodles with liquid from a baking sheet.

In the video below you will learn about another method of cooking pork shank with sauerkraut.

Roast pork knuckle in the oven

1 way

Recipe:

• 1 shank of medium size;
• Large head of garlic;
• 2 tablespoons of sunflower oil;
• Salt.

The knuckle is washed under running water and dried with napkins. Peeled garlic is passed through a press or chopped in a mortar. Ready slurry is mixed with oil and salt.

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

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

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

2 way

Recipe:

• Not very fatty pork limb;
• Head of garlic;
• Salt;
• 50 g 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 a measured time, the leg must be freed from the foil and greased with a sauce that is prepared from a mixture of mustard and honey.

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

So, see the recipe above in the video clip:

3 way

Recipe:

• Knuckle;
• Salt.

For garnish:

• Green apples;
• Walnut kernels;
• A handful of raisins;
• A few spoons of honey.

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

The pickled shank is wrapped in foil and baked in the same way as in previous recipes. When it comes time to remove the foil, apples filled in the following way are placed in a baking sheet.

The middle is cleaned out of the apples, and nuts are laid in the formed recess, raisins and a spoonful of honey are poured. Fruits are turned upside down and wrapped in foil.

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

Other interesting recipes for pork shank baked in the oven

Bavarian

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

Recipe:

• 2 meaty shanks with a small greasy layer;
• 2 white onions;
• A bottle of Potter beer;
• Salt;
• Cloves of garlic;
• Basil leaves and parsley;
• A spoonful of oil;
• Rosemary;
• Lavrushka and caraway seeds.

Spices and herbs are poured into the bottom of a cast-iron (if possible) roasting pan. On top is laid out stuffed with garlic and coated with salt shank.

The ingredients are poured with dark beer, the roasting pan is put on a strong fire until it boils. The heat should be reduced after the contents of the pan boiled.

The dish is covered and languishes in beer for 2 hours. The foam formed during the cooking process should be removed. In the middle of cooking, the meat needs to be turned over.

After boiling, the meat is transferred to a pan with sufficiently high sides, greased with oil and sent to the oven with a small amount of beer broth left from brewing for 30 minutes to obtain a rosy appearance.

Bavarian pork is usually served with stewed cabbage as a side dish.

In a light beer with aromatic herbs

Recipe:

• 1 large shank;
• 2 bottles of beer (light);
• Several clove umbrellas;
• 2 onions;
• 2 cubes of meat broth;
• 5 garlic cloves;
• glass of water;
• A few spoons of a dry mixture of Provencal or Italian herbs;
• A spoonful of starch;
• A spoonful of mustard;
• Salt;
• Some olive oil.

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

The meat is stewed over medium heat for 1.5 hours. After extinguishing, half a glass of broth is cast from a roasting pan. Based on it, sauce will be prepared later.

Garlic cloves are crushed in a blender, combined with oil, salt. With this paste, the knuckle is coated and sent to a non-hot oven for 3 hours. The temperature of the oven is 130-140 degrees.

Juice from meat should be watered periodically during baking, and a few spoons should be added to the broth intended for the sauce. While the leg is baking, sauce is being prepared.

In the cooled broth with pork fat, starch is diluted, the mixture is brought to a boil in a saucepan. Ready meat is poured with this sauce.

With sauerkraut in the sleeve

This recipe has an advantage over others: the oven remains perfectly clean after cooking the outgoing pork fat. The sleeve in which the leg is prepared saves the time of the hostess and protects her hands.

Recipe:

• Medium sized knuckle;
• Hot peppers assorted;
• Salt;
• 3 tablespoons lean oil;
• Cabbage;
• A handful of onion husks;
• 3 tablespoons mayonnaise;
• A few white onions.

Boil water with salt and onion husks. Cool.

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

The next day, you need to boil the shank for about an hour in this marinade, and then put the pork in a colander. So the meat gets rid of the remnants of unnecessary fluid.

Sauerkraut must be squeezed and mixed with pepper powder and oil.

First, onion rings are laid in the sleeve. On them is placed a smeared with mayonnaise sauce. Around is laid cabbage.

Roasting occurs at an average temperature (170 degrees) for about 90 minutes. 20 minutes before the end, you can add 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 offer to bake pork knuckle in the sleeve in the oven according to this recipe:

Meat without cooking with potatoes

Recipe:

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

The knuckle must be pre-marinated in soy sauce. It will take 5-6 hours.

After this period, the pork leg is smeared 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 pan is pulled out of the stove.

Potatoes and pears are peeled, coated with salt and oil, and wrapped around a half-cooked leg. Potatoes are cooked in whole tubers, and pears in quarters.

The heat of the stove increases to 200 degrees and the meat comes at that temperature for another 40 minutes. The pork knuckle baked in the oven with potatoes is ready!

Czech meat method

Recipe:

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

The recipe for a pork shank baked in a Czech oven is quite simple. First marinade is prepared. To do this, garlic is cut into plates with which the knuckle is stuffed.

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

Salt is poured evenly into the bottom of a 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 prepare for the side dish, an excellent article with original step-by-step recipes comes to the rescue. Cook a variety of dishes with pleasure!

And consider the methods of cooking chicken in a slow cooker. There are different options for cooking the whole carcass and its parts.

A guest is on the doorstep, and in the refrigerator is only a pack of kefir? In such a case, we recommend that you adopt a kefir dough for the pie. Yes, and immediately bake pastries for tea. Have a nice tea party!

So the shank is prepared for about 1.5 hours. The temperature of the oven is 180 degrees. After baking, the foil is removed and the meat begins to brown.

A pork knuckle cooked on a salt cushion is 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:

1. Pork skin must be scorched and carefully peeled;
2. Before heat treatment, it is best to marinate the pork leg, this will reduce the cooking time;
3. To reproduce the above recipes, it is better to choose the hind limbs, they are more meaty. And from the foreskin, wonderful jellies and jellies are obtained, since they have more sinewy fibers containing gelling substances.

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

However, despite such a trifle, millions of people enjoy the variety of delicious dishes from pork shank.

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

Juicy pork, soaked in its own fat with spices, with the addition of spicy greens and vegetables, baked in the oven in the sleeve will have to everyday and even a festive table. Even a novice housewife can cook this dish. It will delight you with its delicious taste and aroma. How to cook a delicious pork knuckle in the sleeve using the oven with the addition of potatoes and seasonal vegetables, spices and seasonings.

How to bake the knuckle in the oven - cooking features

To cook a shank in the oven, you need to not only choose the right product, but also choose the right spices and seasonings for it. The meaty hind leg of the animal, starting from the knee with the ham, will be the best option. Such a section of meat will be more dense and fleshy, and much more tender than the same drumstick, which is better to use for cooking jellied meat. When choosing meat, it is worth considering that the most delicious product is if the animal is not older than 2-2.5 years, then the meat will be optimal in terms of fat content and softness.

The process of marinating meat

If pork has not been pre-processed by the product supplier, then its skin must be scorched. It should also be noted that for juiciness and softness, the pork leg must first be boiled almost until cooked, and only then baked, so that the skin is covered with a golden brown. Well, before you put the meat to boil, you need to marinate the shank with the addition of fragrant spices and seasonings. Ready meat should be easily and naturally pierced with a knife. Well, in a pressure cooker or slow cooker, pork will quickly reach readiness.

After the shank is cooked, you need to remove it from the broth, and let it dry completely. Then it is already possible to cut the skin itself over the entire area of \u200b\u200bthe meat so that the spices actively soak it, and grate it with dry marinade made from vegetable oil, sweet paprika or turmeric (to give an appetizing color) and spicy spices with garlic. The meat itself can be stuffed with garlic, slices of not very salty bacon in case the meat is too lean.

Now you can put the product in a baking sleeve, add potatoes, carrots or zucchini to the side dish and bake. A few minutes before readiness, the package must be carefully cut so as not to burn yourself with steam and fry the shank under the Grill function until golden brown.

As for the side dish, for convenience it can be baked with meat, but it is recommended to cook the sauces for the dish yourself. For example, it can be spicy mustard, creamy garlic sauce, creamy or beetroot horseradish, sweet and sour or cheese sauces.

How to cook shank in the oven?

Beginning housewives will be interested to know how much to boil the shank in the marinade with spices, and then bake in the oven in the sleeve. The baking time will depend on the weight of the shank chosen, and on how much time she spent in the marinade.

The optimum temperature for cooking is 180-190 C and up to one and a half hours. It is recommended to add the side dish already in the middle of baking, otherwise there will simply be nothing left of the vegetables and they will turn into mashed potatoes. If the shank is only marinated, but not boiled previously, the meat is baked for 2.5-3 hours.

Tasty recipes for cooking pork shank in the oven

Almost every housewife will surely find her own company recipe, but for beginners, step-by-step recipes with photos are useful. You can bake meat not only in a special sleeve, but also use a refractory form and foil (parchment paper). Although it should be noted that during the preparation process a lot of tasty juice can stand out, which the vegetables do not completely absorb, so you should use a baking sheet. As a side dish, potatoes and carrots, pumpkin and zucchini, cauliflower and broccoli, fresh white and sauerkraut with onions are well suited.

Recipe for shank baked in a sleeve

It is not difficult to prepare meat according to the classic recipe, but you need to purchase a product of good quality, fresh and already peeled and scorched from bristles. To get a delicious taste, a marinade made from honey and mustard is used.

Ingredients:

Knuckle weighing no more than 1.5-2 kg;

Carrots - 500 gr.;

Onions - 3 pcs.;

Potato - 400 gr.;

Sunflower oil - 100 ml;

Liquid honey (preferably lime) - 4 tbsp. spoons;

Spices - a bay leaf, a pair of clove umbrellas and peppercorns;

Coarse salt and freshly ground pepper;

At will - seasoning for cooking pork.

Cooking:

1. Rinse the pork in running water, scraping it with a knife if necessary. Add salt, spices and seasonings, unpeeled onions and chopped carrots into 2-3 parts in the broth. Boil for about 2 hours on low heat.

2. For coating, mix honey with mustard, add salt and seasoning, and coat the meat that has cooled.

3. Put the shank in a sleeve with the addition of potatoes, tie the bag tightly for 20 minutes, setting the temperature to 185-190 C. After the specified time, remove the form from the oven, carefully, so as not to burn yourself with steam, cut the bag and sing until crusted on potatoes and meat.

Pork knuckle baked in foil

In addition to options for baking meat with a side dish in a spicy marinade, you can use foil to preserve the juiciness in pork. And to diversify the taste of the dish, it is worth preparing a spicy marinade.

Ingredients:

Small pork shank;

1 head of garlic - about 10 cloves;

1 small carrot;

2 onion heads;

Flavourless sunflower oil;

Ginger or hot chili - to taste;

85 ml. soy sauce;

2-3 tablespoons of ketchup;

20 gr. Sahara.

Prepare the marinade - mix the oil with ketchup and soy sauce, add ginger or chili, and garlic cloves squeezed through a press. Set aside, mixing well.

Boil the shank with your favorite spices for about an hour, adding onions and carrots to the broth.

After the meat has cooled, grate it with a pre-prepared sauce, wrap in foil and bake in the oven for 1.5 hours. Serve boiled rice as a side dish.

In honey mustard sauce

Pork is inexpensive, but dishes from it bother in everyday life. Family menu can be diversified by preparing a pork knuckle with honey and mustard marinade.

Ingredients:

Big shank - 1 pc.;

Salt and black pepper;

2 tbsp. spoons of any honey;

3 tbsp. tablespoons of ordinary mustard;

50 ml soy sauce or classic ketchup;

Garlic for shpigirovaniya meat - optional;

Some oil.

Cooking:

You need to prepare the marinade in advance, and let it brew in the refrigerator for about 45 minutes. To do this, mix the oil with the honey melted in the microwave, add mustard, soy sauce (then you do not need to salt) or ketchup, seasonings, salt and pepper. You can balance the taste of marinade with the help of citrus fruit juice or 6% fruit vinegar.

Rinse and peel the knuckle if necessary, dry it and, if desired, stuff the meat with halves of garlic cloves. It’s good to do this in order for the marinade to more effectively soak pork through cuts.

Coat the prepared meat with marinade, transfer to a convenient baking dish and wrap it with cling film in the refrigerator for at least 3-4 hours.

Put the baking sheet in a cold oven, turn it on for 190 ° C and bake for an hour at the indicated temperature, then lower it to 170 ° C and cook for a couple more hours.

With potato

The knuckle can be prepared at the same time as a side dish, for example, with potatoes. Tubers are saturated with spices, aromas and meat juice, baked until golden brown and become very tasty and mouth-watering.

Knuckle, weighing up to 1.5 kg;

800 gr. young starchy potatoes;

3 cloves of garlic;

A pair of bay leaves;

1 teaspoon dry oregano or thyme;

Ground black pepper and salt to taste;

2 onions;

Grate or pass the garlic cloves through a press, transfer it to a mortar, add oil and dry spices, salt and pepper and grind the pasta.

In the meat, make punctures, grate it with the resulting mixture and lay in the center of the baking sheet or mold.

Young potatoes can not be peeled, just wash it well. Cut large tubers in half, salt and season with pepper and spices, spread next to the knuckle.

Set in the oven 250 C, cook meat with potatoes for 45 minutes, lower the temperature to 180 C and continue to bake for another 1.5 hours, turning the knuckle and potatoes every 25 minutes to evenly fry.

With sauerkraut

Thanks to a special sleeve for baking in the oven, the oven remains clean, the shank is juicy, and the cabbage is incredibly tasty and tender.

Medium sized knuckle;

Hot pepper - to taste;

Salt and freshly ground black pepper;

55 ml. vegetable oil;

  : 50 gr. sauerkraut;

Spices for pork;

5 cloves of garlic.

Grind the garlic, mix it with salt and spices, add hot pepper to taste and oil. Stir and coat the shank.

For cooking, you can use not only sauerkraut in its pure form, but also dilute it in half white cabbage. Then it needs to be chopped and mixed with sauerkraut, season with a little pepper and put in a baking sleeve.

Top with seasoned meat. Tie the bag tightly around the edges, make several punctures in the sleeve from above and shift it into a refractory form.

Put the mold in an oven preheated to 190 C, bake for about 2 hours until the meat is ready, and then cut the bag and brown the pork.

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With stewed cabbage

The dish belongs to Lithuanian cuisine, because stewed cabbage turns out to be incredibly juicy, the shank itself is soft, and the addition in the form of a glass of beer will be a pleasant end to dinner.

Back pork shank;

White cabbage - 1 average head of cabbage;

3 onions;

85 gr. tomato paste;

Salt and black pepper;

Orange juice - 200 ml;

Soy sauce - 50 ml;

Garlic - 5 cloves;

Chile - at will;

Dry seasonings and spices to taste;

Vegetable oil.

Mix the juice of oranges with soy sauce, add half the tomato paste, spices, seasonings and chopped garlic.

Spread the shank with spices and put it in the refrigerator for a couple of hours so that it is marinated.

Chop the cabbage into thin strips and set aside. Cut the onion into thin rings, fry it in a large saucepan. Add tomato paste, salt and spices, warm and pour cabbage. Stir, cover and simmer for 10-12 minutes.

Put the cabbage in a refractory form, put the shank on top, tighten the baking sheet with foil and bake at 200 ° C for about an hour.

Then, the foil must be removed and the oven heated to 180 ° C, while continuing to cook the dish until the cabbage is soft and the meat is cooked for 1.5 hours.

Pork shank in the oven with vegetables

Crisp on tender and juicy meat inside and a side dish of vegetables will be a wonderful dinner for all family members, and a group of friends will not refuse to treat themselves to a delicious dish.

1-2 small shafts;

A package of frozen vegetables at your discretion;

Fresh vegetables - sweet onions and carrots, potatoes or cauliflower;

Garlic - 10 cloves;

Salt and black pepper;

2-3 tablespoons of grain mustard;

A little vegetable oil.

Boil the shank in water with the addition of salt and your favorite spices and seasonings. Cool and stuff with garlic. On the skin, make incisions crosswise.

Sprinkle meat with salt and pepper and grate so that the spices fall into the incisions, then add mustard and carefully coat the meat.

Wrap the shank in foil, lay on a baking sheet and bake for 2 hours at a temperature of 190C. Then the foil needs to be removed and vegetables seasoned with pork and seasoned with butter and salt. Bake the dish for another 45 minutes until the vegetables are ready.

Under the honey marinade

Appetizing golden crust on the pork knuckle in the oven can be done if you use honey marinade. It is honey that will give the meat piquancy and a golden color, while allowing to preserve the juiciness of the meat.

Knuckle weighing up to 1 kg;

2 tablespoons of honey;

Salt and black pepper;

Garlic - 3 cloves;

Sweet paprika - 1 teaspoon;

Spices for pork;

Olive oil;

A bit of soy sauce.

Grind the cloves of garlic, transfer them to a large bowl, add spices, salt and pepper, melted honey and soy sauce with olive oil. Put the knuckle in a bowl with marinade and carefully coat. Wrap with cling film and put in the refrigerator overnight.

Put the prepared and pickled piece of meat in a baking sheet, cover with foil or use a baking sleeve and cook for about 2 hours. To give a crust, 5 minutes under the Grill function is enough.

Video recipe - Munich-style pork knuckle

Recipe from Julia Vysotskaya.

As you can see, the pork knuckle in the oven is not at all difficult to cook! Choose the right recipe and cook with pleasure!

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Pork knuckle originally appeared in Czech cuisine. However, over time, it has so tightly integrated into our diet that we consider it to be our dish.

To prepare a pork knuckle requires a lot of effort and knowledge. An improperly prepared shank can spoil the whole impression of this dish. That is why today we decided to consider how to cook a pork knuckle in the oven.

Pork shank recipes are different. However, most of them boil down to the fact that a delicious pork knuckle is prepared by baking in the oven.

Here you have several options for your choice. You can either cook pork knuckle on the bone, or make a pork knuckle without bone. As a rule, boneless pork knuckle is cooked much faster.

We will consider cooking pork shanks on the bone in the oven. The simplest recipe for pork shank is as follows:

Ingredients:

• 4 pork shanks
• 60 grams of salt
• 2 onions
• 2 carrots
• 4 bay leaves
• 50 ml dark beer
• 1 teaspoon corn starch
• Ground black pepper to taste.

Cooking method:

Before you cook the pork knuckle, prepare additional ingredients. We clean carrots and onions. Grind 1 carrot and 1 head of onion. We put in a large capacity. Add bay leaf (2 pcs.) And water. Water should be poured so much that it occupies about three quarters of the container. We put on the fire and bring to a boil.

As soon as the water boils, add salt and carefully lower the pork shanks into boiling water. Make sure the shanks are completely submerged in water. If necessary, you can add more water. Bring the water to a boil again and reduce the heat.

The pork knuckle is cooked over low heat until the meat becomes soft (about 45 - 90 minutes, depending on the size of the knuckle).

We take out the finished shanks from the pan and allow them to cool.

Preheat the oven.

Sprinkle the boiled pork shanks with salt and season with ground black pepper.

Grind the remaining onions and carrots. We spread in a baking dish. We also put the remaining bay leaf. The pork knuckle is laid out on top.

We send the baking dish to the oven. Cook for 1 - 1 ½ hours. Then increase the temperature to 230 degrees, and cook the pork shanks for another 5 to 10 minutes.

Baked pork knuckle served with sauce. To make the sauce, pour beer into the pan, heat it. Next, add starch. Cook until the starch is completely dissolved.

Pork knuckle in the oven with potatoes

What can be cooked from pork shank? The easiest recipe for making pork shank in the oven we already know. What other shrimp dishes are there?

Watching numerous videos and photo recipes of pork shank, you can stumble upon a very unusual recipe for pork shank in the oven with potatoes.

Such a pork knuckle in the oven may well replace a full dinner. And putting the pork knuckle with potatoes is not a shame even on the festive table.

So, how to cook the pork knuckle in the oven with potatoes?

Ingredients:

• 500 grams of potatoes
• 1 bunch of green onions
• Salt and pepper to taste
• Red cabbage
• 2 apples
• 1 onion
• 2 cloves of garlic
• 2 bay leaves
• 2 tablespoons of sugar
• 250 ml red wine
• 2 pork shanks
• 2 slices of bacon
• Vegetable oil
• 1 tablespoon butter
• Caraway seeds

Recipe:

Cooking pork shanks is best to start the day before. For starters, pickled red cabbage. To do this, cut the cabbage. Add chopped apples, half chopped onions, spices, bay leaf, sugar, salt, pepper and red wine. Leave the cabbage to pickle overnight.

Rub the pork knuckle with salt, chopped garlic and butter. Sprinkle with caraway seeds. Put in a baking dish. Pour water (about 2 cm). Roasting pork shank lasts about 2 hours.

At this time, boil the potatoes in their skins, and continue to cook red pickled cabbage.

Fry the remaining onions and bacon in vegetable oil. Add some red wine. Combine everything with pickled cabbage. Cover with a lid. Stew on low heat for about 20 minutes.

Put the pork knuckle, cabbage and potatoes on a large serving dish. Sprinkle with chopped green onions.

We now know how to cook a pork knuckle in the oven with potatoes. However, this is not all the ways to make a shank. Consider other options for how to cook a pork shank deliciously.

Before that, we considered how to cook pork shank at home in the simplest ways. Now let's complicate the task a bit and consider how to cook a pickled pork knuckle in a sleeve. Pickled shank is particularly piquant taste.

To make a delicious marinated pork knuckle baked in a sleeve, we take:

• 1 pork knuckle
• 2 tablespoons of soy sauce
• 1 teaspoon mayonnaise
• ½ teaspoon ground black pepper
• ½ teaspoon nutmeg
• 1 teaspoon seasoning for meat
• Salt to taste.

Cooking pork shank in the sleeve:

Cooking the shank we begin with its pickling. In a large capacity we spread soy sauce, mayonnaise, salt and pepper, nutmeg and seasoning for meat. Mix. Spread the pork knuckle with the marinade and leave to marinate for 2 hours.

After the specified time, we continue to cook the pork shank in the oven. To do this, take a baking sleeve, and put our knuckle there.

We send the shank to the oven preheated to 180 degrees. Cooking pork shank in the oven in the sleeve should be done within 2 hours.

By the way, there is another similar way, how to deliciously bake the shank in the sleeve. Stuffed shank can also be cooked in the same way.

How to cook a pork knuckle in foil

Concluding the conversation about how to cook pork knuckle in the oven, consider a recipe for cooking in foil.

So that we get the most delicious pork knuckle baked in the oven in foil, we need foil and the following ingredients:

• 1 pork knuckle
• 7 cloves of garlic
• 2 tablespoons of vegetable oil
• 2 teaspoons mustard
• 2 bay leaves
• Salt and pepper to taste.

The recipe for pork shank in foil:

Thoroughly rinse the pork knuckle with water. We pierce the code in several places with a sharp knife. It is necessary that our pork knuckle in the oven in the foil is better baked.

Add chopped garlic (3 cloves) to the resulting holes. Grind the rest of the garlic. Also grind bay leaf. Mix bay leaf with garlic. Add vegetable oil, mustard, salt and pepper.

We coat the pork knuckle with the mixture.

Put the shank on the foil. Wrap up. Cook the pork knuckle in foil in the oven for 2 hours at 180 degrees.

Similar recipes:

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Oven-baked pork knuckle is a real delicacy. Tasty, juicy, with a crazy crunch. With a little effort, you can cook a real delicacy worthy to decorate the festive treat.

Rulka is a traditional dish of Czech cuisine. However, they love to cook it in many neighboring countries, and they know a lot about it. Hence the variety of baking recipes.

• Prepare dishes from the shank on the bone, taking it whole. But the perfect baked knuckle is obtained from the back, without bone. It has more meat, it tastes better.
• You can bake meat without cooking, then the cooking time will increase. Recipes from pre-boiled shank are available. Each method is good in its own way, choose and cook.
• In order not to stain the oven, a lot of devices were invented to help the housewives. Baked in a sleeve, foil.

Valuable advice: To make a beautiful crispy crust during baking, cool the shank open, so that the top layer is slightly weathered and dried. But then inside the meat will become juicy and soft. The best way is to leave it on the shelf of the refrigerator overnight.

How to marinate a pork knuckle for baking in the oven

The meat will be much tastier if you boil the shank, adding various herbs and spices to the broth. Sometimes a piece is pickled. There are many marinade recipes, no less than ways to cook dishes in the oven.

Use mustard, various sauces, wine, but the most popular is soaking meat in beer.

Pork knuckle baked in beer with honey

The dish is prepared from pre-boiled shank. Baked with a deliciously delicious crispy crust.

Take:

• Knuckle - 3 pcs.
• Carrot.
• Onion - a couple of pieces.
• Celery is a pair of stems.
• Honey - 5 tbsp. spoons.
• Light beer - liter.
• Carnation buds - 4 pcs.
• Lavrushka - 2 pcs.
• Peppercorns - 15 pcs.
• Hot pepper, ground - to taste.
• Salt to taste.

How to make a shank in beer:

1. Defrost the shanks if kept in the freezer. Wash.
2. Pour water into the pan, add whole onions with carrots, celery stalks. Throw peppercorns, cloves, lavrushka.
3. When the broth boils, put the pork. Cook at a slow boil for an hour and a half, no less.
4. Toward the end of time, make a marinade for the shank. Pour beer into separate dishes, dilute honey in it. Pour red chili, salt. Shuffle.
5. Pour the meat with marinade. Leave for a few hours (preferably at night).
6. Cover the baking sheet with baking paper, spread the shanks. Bake in the oven for about an hour.

Mustard baked in the oven

Would need:

• Shank - 600 gr.
• Head of garlic.
• Ready mustard - how much will go.
• Sunflower oil - 2 large spoons.
• Tkemali sauce, salt, ground pepper, bay leaf.

Step by step cooking:

1. Cut the knuckle in several places with a knife. Fill the holes with plates of garlic.
2. Mash the remaining garlic with a press, add bay leaf, pepper, broken into small pieces. Salt, pour in oil, stir the mixture well. Rub a piece of pork with garlic marinade.
3. Separately combine mustard with tkemali. Stir and coat the meat.
4. Leave to marinate for a couple of hours.
5. Put in the baking sleeve. Send to cook in the oven. First, set the temperature to 100 ° C. Then, after half an hour, increase to 200-220 ° C.
6. Continue baking for another 1.5 hours.

How to cook shank in foil - video

A wonderful recipe for preparing a delicious dish with preliminary boiling a piece. I recommend not to spare time and watch the video. Especially for those who have not done anything in life, more complicated than a sandwich.

How to bake a Bavarian pork knuckle

Bavarian-style shank knuckle is so tender that you can eat it without a knife, although it is cooked without cooking. Awesome crisp can drive you crazy, and that's because the beer is being cooked.

Would need:

• Large shank - 1-1.3 kg.
• Bulb.
• Garlic.
• Dark beer is a bottle.
• Salt, pepper, caraway seeds.

Cooking:

1. On the eve of cooking, keep the meat in the refrigerator so that it dries a little. Then a crisp is provided.
2. Mix the gruel of the garlic clove with caraway seeds, salt, pepper. Rub a piece of pork.
3. Lubricate generously with beer on top.
4. Oil the mold. Cut the onion into large rings. Lay on the bottom of the mold.
5. Put the shank out. Bake at 180 ° C for exactly one hour.
6. Remove, pour the beer into the mold. Continue to cook the meat, pouring a piece of beer every 30-40 minutes.
7. How much to bake? In total, it will take you about 4 hours to cook. Shortly before the end, the temperature in the oven cabinet must be increased to 230-250 ° C. After 10-15 minutes, to get a beautiful crust.

Oven baked potato knuckle

The easiest recipe for making pork shank. A minimum of effort, and on the table a great dish. You can cook on the bone and without it.

Would need:

• Knuckle - 1-1.2 kg.
• Potato - 1 kg.
• Garlic cloves - 3 pcs.
• Sunflower oil, salt, bay leaf, ground pepper.

Cooking:

1. Turn on the oven to warm up to 250 o C.
2. Peel the potatoes, put them in the pan. Boil until half cooked.
3. Crush the garlic, finely chop the parsley, add pepper, salt, pour oil. All mix.
4. Make deep cuts throughout the meat piece. Stuff them with garlic mixture. If you are cooking boneless, put a little marinade inside the piece.
5. Leave the shank to marinate for 30 minutes.
6. Put a piece on the oven rack. Place a baking sheet under it so that the dripping fat does not stain the oven.
7. Cook for 10 minutes. Then lower the power to 160 ° C.
8. Continue cooking for another hour.
9. Put the cooked potatoes on a baking sheet, where enough fat has already accumulated. Season with salt and pepper.
10. Cook for 30-40 minutes.

Pork Shank Recipe in the Oven with Cabbage

Typically Czech cooking with sauerkraut. The Germans bake shank similarly, where a side dish of cabbage and beer marinade is also incredibly popular.

Prepare:

• The back of the leg is 1-1.5 kg.
• Sauerkraut.
• Carrots - a couple of pieces.
• Onion - 3 pcs.
• Garlic - 5 cloves.
• Beer, any - a glass.
• Pepper, bay leaf, caraway seeds, parsley.

On the marinade:

• Mustard - a teaspoon.
• Honey is the same.
• Garlic cloves - 2-3 pcs.

How to cook pork knuckle in the oven:

1. Cook a piece by adding whole onions and carrots, parsley, chopped twigs and parsley roots, and garlic slices into the water. Do not forget to salt the broth.
2. After boiling, cook over low heat for 2.5-3 hours under a closed lid.
3. Take out, cool a little. Make a marinade of beer, pressed by a press of garlic, mustard.
4. Generously coat the sides of the piece with marinade.
5. Lay the cabbage on the bottom of the pan with a pillow. Sprinkle with caraway seeds.
6. Put the meat on the cabbage (next to you can put onions and carrots from the broth).
7. Pour the beer onto the pan below the pan.
8. Cook for 40-50 minutes. Notice that the top of the piece dries, pour beer.

Pork knuckle baked in the oven in the sleeve

Sleeve baking has several advantages. The meat is amazingly juicy, and the oven is pristine.

Take:

• Knuckle - 1-1.2 kg.
• Soy sauce - 3 large spoons.
• Garlic - 3-4 cloves.
• Tomato paste - 2 large spoons.
• Salt, garlic powder, onion, a mixture of peppers, coriander, basil, bay leaf, paprika. You can add ginger, rosemary, zira.

How to cook:

1. Mix spices in a bowl. Pour the mortar into powder.
2. Pour in soy sauce, add tomato, salt. Mix the contents well.
3. Spread generously on the piece. Hide in a sleeve. Leave for marinating for 5-6 hours. Shake the sleeve periodically, turn over, distributing the spices over the meat.
4. Send to bake in the oven, making a few punctures in the bag on top to let out steam. Temperature - 180-200 о С.
5. After 2 hours, remove the meat, cut the sleeve. Turn back and hold until a crust appears.

Video with a recipe for a deliciously baked back of pork leg from Julia Vysotskaya. May it always be delicious!

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 to be rosy, roasted, quite juicy and at the same time soft.

  The right shank is the key to great taste.

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

• The younger the pig, the softer its meat will be. If you can verify the age of the animal, then choose a pig no older than two years.
• It is sometimes possible to 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 either be tough or too fat. Some unscrupulous sellers pump meat with water to make it heavier.
• The shanks from the hind legs are considered more delicious and delicate, moreover, those parts that are located above the knee. In addition, there is more meat and enough fat. Such a knuckle just does not work dry and sinewy.
• Where to buy the shank, of course, is up to you. But we advise you to do this either in an organized market or in a supermarket. Meat at such points of sale, as a rule, passes sanitary control, so that you can be sure of its safety.
• If you do not trust the seller, then ask him for documents for pork. They should contain information that the animal was healthy and its meat is suitable for consumption.
• The most delicious meat is one that has not been frozen. Therefore, try to prepare the shank in the near future after the purchase, so that you do not have to hide it in the freezer.

  Preparing the shank for baking in the oven

• If your shank was still frozen, you must defrost it before cooking, of course. Put it on the table or move it from the freezer to the refrigerator for the night. If you need to defrost quickly, put the shank in cold water. In no case do not put in hot water, since a large amount of liquid will leave it and the meat will become dry.
• Wash the knob ready for baking under the tap, and carefully scrape off 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 impregnate meat during baking, preserve its juiciness and softness. Yes, and the shank with a golden brown in the finished form looks much more appetizing.
• Many recipes for baking shank in the oven require its preliminary boiling. Although this can not always be done, sometimes a leg is simply pickled in some interesting sauce.
• If there is bristle on the skin of the shank, then it is more convenient to remove it after you weld the leg.

  Oven recipes for pork shank

Roasting pork shanks is a rather long process. To prepare really tasty and tender meat, it will take 2-3 hours, but they will be spent not in vain. For you, we have put together some original ways of cooking pork shank in the oven.

Pork shank in beer and spices

Before baking in the oven, this knuckle is boiled in beer with the addition of onions, garlic and seasonings. Do not rush to pour the broth remaining after cooking - you will water the leg with it already during baking. A pleasant moment: there are not many products 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 to make this pork knuckle:

• The meat is washed and carefully scraped with a knife. Then the knuckle is cut in several places. The salt is mixed with seasonings and rubbed on the leg on all sides.
• After a couple of hours, the knuckle is placed in a pan and poured with beer. If necessary, the beer is salted so that the meat does not turn out fresh. A whole peeled onion and half of the garlic head are put in the bowl. The saucepan is put on fire and the meat is cooked for 1.5 hours under the lid. After removing the foam, the fire is reduced to low.
• The boiled shank is taken out and cooled. The remaining garlic cloves are passed through a press and rub the meat with them. Then the shank is placed on a greased baking sheet, poured from above with broth from beer and sent to a hot oven, where it is baked for 1 hour at a temperature of 200 ° C.
• From time to time, meat is checked and poured with beer.

Baked pork knuckle with apples

Roasting meat with apples is such a popular way of cooking that it can be considered a classic. Moreover, it is not necessary to take duck, goose or chicken as meat, the pork knuckle in such a 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 wheel into 2 parts, and you can ask to do it in the market if you buy it there. Then the meat should be thoroughly washed and skin scraped.
• Then marinade is made for the shank. It mixes the following: rice or apple vinegar, Teriyaki sauce, beer, some salt and seasoning. In this sauce, the shank is soaked for 3 hours.
• Onions and garlic are peeled, apples are cut out of the core. Then the onion must be cut into quarters, each apple divided into 8 parts.
• 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 sent to the oven, preheated to 200 ° C, for 2 hours. Then the foil must be removed, pour the meat with juice and bake it in the oven for another 30 minutes.

Pork knuckle with tangerines, dill and celery

Citrus fruits are also used in this recipe, but for an excellent aroma, greens are added here - dill and celery. We will deal with 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.

A shank is baked according to this recipe like this:

• We mix salt, mustard powder, olive oil and "Provencal herbs". We thoroughly wash the meat, clean the skin of dirt and bristles, make incisions in the shank and rub it with spicy sauce. Marinate the leg overnight, placing in the refrigerator.
• Peel the tangerines and divide them into slices. We spread the foil on the table, sprinkle it with oil, lay the tangerine slices on top. We chop dill and celery, sprinkle tangerines. We spread the shank on fruits with greens, wrap it in foil and put on a baking sheet.
• Pour a glass of water on a baking sheet and send it to a hot oven. At a temperature of 200 ° C, bake the shank with tangerines for 1 hour.
• After an hour, we turn the baking sheet with the front side to the back wall of the oven, pour another 1 glass of water and bake the meat for another 1.5 hours.
• Then we cut the foil, bend the edges, opening the knuckle. In this form, bake it for another 20-30 minutes to get a crust.