When purchasing a pork shank intended for baking, experienced housewives always give preference to the shank from the back leg, since it is larger, thicker and has a lot of meat on it than on the drumstick from the front leg. The front shank is most often used for jellied meat.

To make the shank juicier, it is advisable to marinate it a little. Various products are suitable for this, such as dark beer, mayonnaise, honey, soy sauce, kvass, mustard, mayonnaise. In addition to prunes, you can also use garlic cloves for stuffing. Well, any spices and herbs will suit your taste.

• Calorie content per 100 g - 325 kcal.
• Number of servings - 1 shank
• Cooking time - 3-3.5 hours

Ingredients:

• Pork knuckle - 1 pc.
• Prunes - 50-70 g
• Garlic - 3-5 cloves
• Mayonnaise - 3 tbsp.
• Soy sauce - 3 tbsp.
• Salt - 2/3 tsp. or to taste
• Ground black pepper - a pinch
• Ground red hot paprika - 0.5 tsp.
• Khmeli-suneli - 0.5 tsp.

Preparing baked shank with prunes:

1. Wash the pork knuckle and scrub it with an iron sponge if there is a black mark on it. Wash the prunes and dry with a paper towel. If the berries are too dry, pre-soak them for 10 minutes in warm water. Afterwards, cut dried fruits that are too large in half or into four parts. Using a sharp knife, make deep punctures on the shank and fill them with prunes.

2. Peel the garlic, rinse and stuff the knuckle in the same way. In the photo you can see the garlic peeking out, but I did this specifically for the photo. Then completely immerse it in the meat.

3. Combine mayonnaise and soy sauce in a gravy boat. Add herbs, spices and salt.

4. Mix the sauce well and coat the shank with it on all sides. The drumstick can be baked immediately, but it is better to give it time to marinate for at least an hour.

5. Then wrap the shank with a baking sleeve or culinary foil, place it on a baking sheet and bake in a preheated oven at 180 degrees for 2 hours.

During the upcoming holidays, we offer you a recipe for pork knuckle baked in the oven in foil with mushrooms - simple, tasty, beautiful!

An indispensable attribute of the New Year's table is sausage cutting. But you can prepare several types of meat dishes that will completely replace sausage, and will be many times superior in taste to this dubious store-bought product. All kinds of meat rolls, prepared at home, with various fillings, will add a festive look and coziness to your New Year's table.

A festive shank baked in foil and stuffed with mushrooms will take pride of place on a platter with cold cuts. To do this, you need to buy a good meat shank, as part of the pork leg is also called, thoroughly wash, boil, cut, stuff, wrap and bake. The resulting deliciousness is extraordinary both cold and hot.

Cooking time: 2 hours 45 minutes.

Product yield: 5 servings.

1. Pork knuckle – 1.7 kilograms
2. Bay leaf – 5 pieces
3. Allspice peas – 8 pieces
4. Garlic – 2 cloves
5. Fresh mushrooms – 100 grams
6. Onion – 1 piece
7. Soy sauce – 50 grams
8. French mustard beans – 2 teaspoons
9. Natural honey – 1 teaspoon
10. Salt – 40 grams
11. Ground pepper mixture – 3 grams
12. Seasoning for meat – 3 grams
13. Vegetable oil – 10 grams

Cooking pork knuckle in the oven:

To prepare this festive dish, you can use either the front leg of a pig or the back leg. I prefer the front leg as it is smoother and makes the dish look neater.

Carefully scrape the selected shank and rinse under running water. Then put it in boiling water, add bay leaf, allspice and ground pepper mixture. If desired, you can add various fragrant herbs. Cook over low heat for two hours. Then cool it a little.

Cut the warm shank lengthwise and carefully remove the bone. Then we unfold it like a book, put the peeled, washed and sliced ​​garlic on it. Sprinkle with spices for meat.

Let's leave it to lie for a while. At this time, peel and wash the onions, cut into cubes and fry in vegetable oil. Add washed and sliced ​​mushrooms (champignons) there.

While the onions and mushrooms are roasting, we prepare the filling. To do this, we take soy sauce, natural honey and French mustard beans. And mix everything thoroughly.

Distribute one third of this mixture evenly on top of the mushrooms.

Carefully roll up the knuckle and wrap it with thread.

Place the prepared shank on foil greased with vegetable oil. Pour the remaining sauce over the top of the meat.

Without covering the foil completely, put everything in the oven, preheated to 200C, for thirty minutes, constantly checking how it browns.

The dish is ready, smells fragrant and looks great - you can serve it to the festive table and expect guests.

You can also prepare a wonderful one for the holiday table and your table will already be half ready!

• Pork knuckle - 1 pc.
• Pork - 200 gr.
• Garlic - 2-3 cloves
• Salt, spices for meat - to taste
• Spicy tomato sauce or adjika - 2 tsp.
• Gelatin - 1 tbsp.
• Broth - 50 ml

Cooking method:

First of all, you need to soak the shank in warm water, wash it, peel the skin with a knife, and rinse again. Then cut it along the bone and carefully remove the last one. Cut the pork pulp into small pieces, add spices, salt to taste, and chopped garlic. Add broth and gelatin here. Mix the meat well until it becomes sticky. Salt the inside of the shank and brush with spicy tomato sauce or adjika. After this, lay the shank skin side down and place the prepared meat mixture on it. Roll up tightly and tie as tightly as possible with special threads. Now wrap the shank in 2 layers of foil, then in 2-3 food bags, and tie tightly. Place the shank in the multicooker bowl and cover with cold water. Set the “multi-cook” mode to 95 degrees, the time is about three hours. If you don’t have a slow cooker, boil the shank in a saucepan over very low heat, it will take about the same amount of time.

After cooking, cool the shank directly in the bag, then place it in the refrigerator for several hours. Well, that's all, you can serve it with bread and mustard or horseradish. If consumed hot, cool slightly, cut the bags, remove the foil and carefully cut into slices with a sharp knife.

We wish you bon appetit!

Our family simply loves stuffed shanks. I stuffed it with everything - mushrooms, garlic, chicken, and just fried onions. Sometimes I put the shank in the oven for baking, sometimes - as in this case - I just put it under pressure in the refrigerator.

Today I offer a recipe for boiled shank stuffed with fried chicken liver and onions. The result is a very tasty meatloaf with a beautiful texture, which can be served on a holiday table as cold cuts, and instead of sausage for breakfast, you can make sandwiches.

Take the products from the list.

Place the well-washed and scraped shank in a large saucepan or cauldron, add water so that it covers it completely. Add spices and roots for taste and aroma. Bring to a boil, skim off the foam and reduce heat to low. Cook covered for 3-4 hours until completely soft.

Remove the finished shank from the broth, cool slightly, make a cut on one side and remove the bones - this is very easy, the large round bone separates itself if the shank is cooked correctly. I also cut off a little meat from the inside so that more filling could fit in.

While the shank is cooking, prepare the filling. Fry the liver and onions in sunflower oil until cooked - do not overcook, but do not leave it raw, either. There will be no more heat treatment in the roll.

Spread the cling film, spread the shank on it and lay out the filling.

Using film, tightly roll the shank into a roll, wrap it in several layers of film and put it in the refrigerator, placing a press on top - some jar of pickles is easiest.

My knuckle stood under the press overnight, in the morning it was freely cut and served as a wonderful Sunday breakfast. My husband drank tea with this appetizing and tasty roll for three days, not admitting anything else.

Try it too, bon appetit!

Pork knuckle baked in the oven– a dish that can satisfy even a man’s appetite. Of course, such food cannot be called dietary, so having a healthy stomach is a must. It is believed that baked knuckle is the national dish of the Czech Republic. Serve the shank in portions. The cooking process itself is simple, although it will take time. Pork almost always turns out soft and tender, but there are still some nuances that we will get acquainted with today.

Pork knuckle baked in the oven

Any cooking process begins with the selection of products. The main ingredient - knuckle (1.8 kg) - is best purchased from a trusted place. The remaining components will only emphasize the taste of the meat. We will season the pork knuckle with very simple spices. All you need is:
3 tablespoons of Mayonnaise sauce;
5 cloves of garlic;
vegetable oil – 5 tbsp.

To begin with, the meat ingredient must be thoroughly washed and then dried. Now you can use a small but sharp knife to separate the meat from the bone. Unwrap the knuckle and rub it inside with the pre-prepared mayonnaise mixture, cover it with garlic around it. We wrap it into a neat roll, wrap it with thread, and secure it. You can coat the top with more sauce and grate with garlic. Place the semi-finished product in a container that can be covered with a lid and put it in the refrigerator for several hours.

We cut two pieces of foil 1 meter each and place them on top of each other in a cross. Place the meat in the middle, coat with oil and wrap tightly in foil. The temperature in the oven should already be at 180 degrees. Place the knuckle in a heat-resistant form; be sure to pour water on the bottom. Initially, the meat will cook for 1.5 hours. After that, turn the temperature knob to 220 and leave the dish for another half hour. But that's not all. After the time has passed, cut the foil so that a golden crispy crust appears on the knuckle. Before serving, remove the threads and cut into portions.

Knuckle baked in the oven in a sleeve

Meat is expensive these days. And you want to treat yourself to a delicious, hearty meat dish. Buy a pork knuckle and bake it in a sleeve. It turns out cheap and cheerful, as they say. Let's start manufacturing.

Buy one pork leg. We will rub it with either pomegranate syrup or the juice of half a lemon. A head of garlic is also a required ingredient. Garlic arrows are available, then you are guaranteed a magical aroma.

First place the washed shank in the marinade, let the meat rest for a couple of hours. Rub the pickled semi-finished product with salt and place it in a bag. We also send the garlic cloves and arrows there. Let's tie it up. The meat will take a long time to bake, but the result is worth it. Set the oven temperature to 160 degrees. The readiness of a dish can be determined by its strong aroma. The average cooking time is 2.5 hours, but it all depends on the size of the shank.

Pork knuckle baked in the oven in foil

It seems incredible that from such a small food set you can prepare a tasty and satisfying dish that you wouldn’t be ashamed to serve on a holiday table. Just imagine, you bought one shank, a special seasoning for meat or just a mixture of peppers, found garlic, a bay leaf at home, squeezed 2 tablespoons of lemon juice and lunch is ready.

Rub the shank with salt and seasonings. Make small cuts and stuff with pieces of garlic and bay leaves. Nothing else is required from you, the oven will do the rest of the work. Wrap the shank in foil and place in the preheated oven. You don’t even have to look for at least 2 hours. To brown the meat, unfold the foil half an hour before the end of cooking. To make the dish look attractive, garnish it with lettuce, cherry tomatoes and sweet peppers.

Pork knuckle baked in the oven with honey

Honey marinade will not only give the meat an unusual flavor, but will also allow the formation of a beautiful glossy crust. For the dressing, mix honey with soy sauce and garlic. Simple, but so delicious.

Before marinating and stuffing the shank, you need to fill it with water, bring to a boil, remove the foam, place a whole but peeled onion in it, reduce the heat and cook for another hour. Then add salt, seasoning and cook for another half hour. Remove and let cool. We make several cuts in the shank and insert pieces of garlic and bay leaves. Coat the meat with marinade, place it in the mold, and put it in the oven for a quarter of an hour. Turn over to the other side, coat with marinade again and return to the oven for 15 minutes.

Pork knuckle with stewed cabbage and potatoes

The knuckle or shank can be front or back. The second one is most suitable, it has more meat. If you purchased a leg at the market, check it for stubble. If necessary, scorch with a torch and remove vegetation. Take a deep pan that will fit the whole shank. Pour 500 ml of water and boil. Add a liter of beer and aromatic spices: rosemary, thyme, allspice, salt. We lower the shank, the liquid should completely cover it. Cook over medium heat for an hour. Melt 25 g of butter, but not until liquid. Place the shank on parchment paper and coat thoroughly with oil.

It's time to put the meat in the oven, which we heated to 200 degrees. The shank will only take half an hour to prepare, an hour maximum. After all, the inside of the leg is ready, but we need a crispy crust and the taste of fried meat. Season the sauerkraut with spices; cloves, caraway seeds, and bay leaves are suitable. Place in a saucepan and simmer until the cabbage becomes soft. You can pour brine over it, it will still evaporate, but the taste will remain. Add more tomato paste, orange juice and grated apple. Simmer some more until the juice is absorbed into the cabbage.

We still have some raw potatoes left, let's get to the tubers. You don't even have to peel it if the peel is not rough. Cut into large cubes. Boil in salted water and then fry in a frying pan until golden brown. Serve the shank with cabbage, potatoes and your favorite sauce.

Stuffed pork knuckle

You can prepare many delicious dishes from shanks. Try preparing this “delicacy” in a new way. Stuff the shank with prunes and bake in the oven.

Choose a meaty shank so that it turns out juicy. You will need only 15 prunes. Mayonnaise sauce - 50 g, paprika - 1 tsp. and a few cloves of garlic. Preparation will take about 80 minutes, and baking will take several hours.

We remove excess vegetation from the skin and use a sharp knife to separate the meat from the bone. To prevent the shank from becoming tough, it must be boiled in water for about forty minutes. To ensure that the finished shank is juicy, we marinate it.

For the marinade, mix all the ingredients in a bowl. Let's generously coat the inside of the shank with the mixture. Roll it up, put it in a bowl, cover it with a plate or lid, and put it in the refrigerator for the whole night. When it comes time to stuff the meat, the prunes must first be soaked so that they swell. Wrap the knuckle into a beautiful roll, wrap it tightly with thread and tie it so that it does not open in the oven. Place the shank in a bag and place in a hot oven for one hour. The meat will noticeably decrease in size, but this is normal. Free the shank from the threads, cut and place on a platter.

Baked shank with apples

As they say, everything ingenious is simple. This expression is about this dish. We take pork shanks, apples, the simplest spices and put them in the oven, and take out the yummy stuff.

So, rub the shank generously with meat seasonings and salt, and leave to marinate overnight. Then I put the leg in the oven for one hour. Then place the apples on a baking sheet and leave in the oven for another quarter of an hour. We recommend covering the meat with foil for 15 minutes before serving.

Note to the hostess

— Pork shank is the meatiest part of the leg. In addition to the meat itself, it also contains muscles and connective tissue.
— When choosing a knuckle, pay attention to the color of the skin, it should be light. For baking, select part of the hind leg.
— We remember that you only need to bake fresh shanks; smoked shanks are definitely not suitable for this.
— If you find a manufacturer’s stamp on the skin, wash it off before so that it does not spoil the appearance of the finished dish.
— The shank of an old animal should be soaked in salted water for several hours.
— Before baking, the meat can either be boiled or marinated. The marinade will give a more refined taste and subtle aroma.
— If the shank is small, it may fall apart during the cooking process, but there is a little secret: wrap the shank in gauze.
— Be sure to pour the finished meat with the juice that released during baking and sprinkle with dill.

Knuckle baked in the oven- a budget dish, because shank is quite cheap. But just sprinkle it with seasonings, coat it with sauce and you get delicious juicy meat. The roll, cut into portions, can be offered to guests. A hearty treat will definitely satisfy your appetite and leave pleasant memories of your home.

You can bake the shank on its own, or you can stuff it with mushrooms, prunes and other fillings. Potatoes in any form and vegetables are suitable as a side dish. To make the dish more aromatic, you just need to add garlic; there are other spices with a strong smell, but garlic is an ingredient that is available in every home. Visit VilingStore, update your home cookbook with new recipes and cook with pleasure.