How to cook pork shank in a slow cooker is tasty and correct - no worse than in the oven and with a beautiful, appetizing crust. This is quite simple to do, since the multicooker saves effort. The most important thing is to choose good quality meat.

Cooking time: 1 hour 20 minutes. Outlet: 4 pcs.

Ingredients

• 2 large pork knuckles, each weighing about 1 kg
  (I use 1 large and 2 small)
• 1 carrot
• 1 large onion
• 1 tbsp. red wine (I use semi-sweet)
• 6 tbsp soy sauce
• 6 cloves of garlic
• 1 bay leaf
• 10 black peppercorns
• 1 tbsp salt

In the preparation of the shank in wine-soy sauce, a Brand 6051 multicooker-pressure cooker with a power of 1000W and a bowl volume of 5L was used.

Preparation

I recommend starting the preparation of pork shank in a multicooker by choosing the right one in a store or on the market. Examine the pieces carefully so that there are no skin defects, excess stubble and other troubles, choose the most beautiful specimens. Arriving home, rinse the knuckles under running water, clean all the dirt on the skin with a brush or knife, singe off the bristles that are encountered and place them on the bottom of the multicooker bowl.



Wash the carrots, peel and chop into coarse sticks, peel the onions and cut them across into 4 pieces.



Place the slices of carrots and onions in a multicooker bowl between the shanks, add bay leaves, black peppercorns, salt and pour cold water 1 cm above the meat level.



Set the "extinguishing" mode for 40 minutes, with the maximum pressure (70 kPa). If you have a multicooker without a pressure cooker function, simmer the meat as usual until cooked for 1-1.5 hours.



Remove the pieces of meat from the broth, remove the vegetables, we need them more. The rich broth can be drained and used as a base for soup or aspic.



Peel 6 cloves of garlic, cut them in half lengthways and sprinkle the shanks with garlic.



Return the cuts of meat to the empty multicooker bowl, add a glass of red wine and 6 tbsp. soy sauce, cover and set the bake setting for 30 minutes.



During this time, pieces of meat are stewed in wine-soy sauce with garlic, possibly due to the specific function of the pressure cooker, which blocks the escape of steam, as a result of which the baking takes place under slight pressure.



Turn the pieces of meat over to the other side and turn on the "frying" mode for 15 minutes, do not close the lid - this will thicken the sauce, the excess moisture will evaporate, and the pieces of the shank will fry a little. If you have a regular slow cooker and some of the sauce has evaporated during baking, turn the pieces of meat over and continue baking under the lid.



The finished shank baked in wine-soy sauce turns out to be dark in color, with a caramelized crispy crust and the most tender meat.

The shank in a multicooker takes quite a long time. Despite this, such a dish is very often prepared for a festive table or an ordinary family dinner. After all, it turns out to be not only tasty, but also incredibly beautiful.

There is more than one way to cook pork shank in a slow cooker. It can be stewed, baked, used with various spices, culinary foil, and so on. The main thing is to process the meat product well.

Pork shank selection

A pork shank in a slow cooker will cook well only if it has been chosen correctly. The meat should be young and not very fatty. The size of the product is also of great importance for the correct preparation of a dish in a multicooker. If the knuckle is too large, then it simply will not fit into the container of the device, and you will have to cook it in the oven.

Knuckle in a slow cooker: photo, recipe for cooking meat dinner

In pursuit of the most delicious meal, housewives are increasingly inventing new ways to cook meat dishes. If you want to treat your guests to an unusually beautiful and hearty dinner, we recommend using the following recipe. For him we need:

• fresh young shank - about 2 kg (no more);
• chives - 6 pcs.;
• dried rosemary - large spoon;
• juniper - a large spoon;
• olive oil - 2 large spoons;
• buckwheat honey (use at will) - a large spoon;
• black pepper - a couple of pinches;

Pork processing

Before preparing the shank in a multicooker, it must be properly processed. To begin with, the product should be rinsed in warm water, and then put in a deep bowl and completely filled with cold liquid from the tap. It is advisable to keep the knuckle in this state for two hours. After that, it should be rinsed again and thoroughly scrubbed out with a sharp knife (stiff brush).

Making a flavorful marinade

To make the shank in a slow cooker tasty and fragrant, it must be marinated. The sauce for such meat is quite simple. Mix the crushed chives with dried rosemary, juniper, medium-sized salt, black pepper, lemon juice, and zest. Next, all the ingredients need to be ground with a mortar. Finally, add olive oil to them. If desired, the sauce can be made slightly sweet by adding some buckwheat honey to it.

Meat pickling process

After all the spices have been mixed, rub the pork shank thoroughly with them. Moreover, this must be done not only outside, but also under the skin and between the fibers (if possible).

The resulting meat product must be wrapped in cling film and placed in the refrigerator for several hours, or better overnight.

Stewing a dish

Before preparing such a dish, it should be borne in mind that the knuckle in the multicooker is done for a long time. That is why it is necessary to begin to subject it to heat treatment 5-6 hours before the arrival of guests. This is the only way to serve meat lunch freshly prepared and hot.

After "night" marinating meat, it should be removed from the polyethylene and put in a slow cooker. In this case, it is necessary to ensure that the product fits completely in the bowl and does not block the valve on the lid of the device.

Having poured about 150 ml of water into the container, the kitchen appliance must be tightly closed and set to the extinguishing mode for 4 hours.

Frying meat products

After the pork knuckle in a slow cooker is completely cooked and becomes soft, it should be carefully removed, and all the broth should be drained into a separate bowl. It can be used as an additive to liquid for jellied meat or aspic. After all, such a broth hardens very well and keeps its shape.

As for the shank, it should be put back into the bowl of the device. Now it is necessary to fry it on all sides using the baking mode (10 minutes). As a result, you should get not only a fragrant and soft dish, but also a crispy product with an appetizing reddish crust.

Serving for a festive dinner

Now you know how pork shank is prepared. The recipe in a slow cooker was presented above. After the product is fried on all sides, it must be removed from the bowl and seasoned with hot red pepper to taste. It is recommended to serve this dish to guests hot. It must be cut into thin slices and consumed with bread and damp mustard.

Shank baked in a slow cooker in foil

Very often, the hostesses use dense culinary foil to prepare the presented dish. But before you put a meat product in it, it must be stewed for some time in a small amount of drinking water.

So, we need:

• pork knuckle - 1 pc. 1.5 kg;
• medium carrots - 2 pcs.;
• lavrushka leaves - a couple of pcs.;
• peppercorns - 4-7 pcs.;
• wet mustard - a large spoon;
• garlic cloves - a couple of pcs.;
• sea ​​salt - a large spoon;
• drinking water - add as desired.

Preparation of ingredients

The shank baked in a slow cooker in foil turns out to be very aromatic and tasty. But before subjecting it to heat treatment, the meat product must be thoroughly rinsed. It is advisable to do this in warm water. In the future, it is recommended to soak the ingredient in cold liquid for several hours. Finally, it should be scraped out thoroughly using a small but very sharp knife.

In addition to meat, fresh vegetables are required to prepare such a dish. Peel the carrots and onions and then cut them in half.

Stew meat

Before the shank is baked in foil in a multicooker, it should be thoroughly cooked in the stewing mode. For this, the processed meat product must be put into the bowl of the device and filled with drinking water so that it only slightly covers it. Also, you need to add fresh carrots, salt, onions, pepper and lavrushka to the multicooker. In this composition, the meat must be stewed in the mode of the same name for three hours.

We form products for its further baking

Before preparing the shank in a multicooker in foil, remove the soft meat product from the device and cool slightly. In this case, all the broth accumulated in the container must be drained, and all vegetables must be removed. These ingredients can be used to make aspic or jellied meat.

As for the cooled shank, it is necessary to "open" it and remove the bone. Next, it needs to be placed on a dense foil with the sandpaper down. After that, the entire ingredient should be greased with damp mustard, and also sprinkled with grated garlic and fresh chopped green onions. If desired, the meat can be additionally seasoned with your favorite spices.

At the end, the fragrant shank must be tightly wrapped with food foil.

We bake the product in a slow cooker

The resulting roll in culinary foil should be placed in the bowl of the device, and then tightly closed and turn on the baking mode. It is advisable to cook pork meat in this form for half an hour. In this case, it is recommended to turn the product regularly using a spatula so that it is evenly fried on all sides.

Correct presentation for a festive dinner

As you can see, the recipe for a shank in a multicooker does not require the use of a large number of various products. Moreover, the meat product itself is not very expensive. In this regard, lunch from it can cost you quite cheap. But this does not mean that it will not taste good. On the contrary, a properly cooked pork knuckle turns out to be so satisfying, aromatic and tasty that it is very often made for a festive table.

After the baking mode of the product is completely completed, the roll with the meat ingredient should be carefully removed from the multicooker. Having opened the foil, it is required to carefully remove the ruddy shank from it and place it on a large plate. If desired, the dish can be flavored with hot pepper or other spices. It is advisable to serve it to the table along with some side dish and a slice of white bread. Enjoy your meal!

We bake the knuckle in the oven

A knuckle in a pressure cooker, multicooker and oven turns out to be equally tasty. Therefore, in the absence of the first two devices, you can use the third one. However, even here one cannot do without extinguishing. In this regard, you may also need a stove.

So, to prepare the baked shank, we need:

• fresh shank - from 2 kg;
• chives - 8 pcs.;
• dried thyme - large spoon;
• barberry - a large spoon;
• lemon zest and juice - from ½ a medium lemon;
• sunflower oil - 2 large spoons;
• medium carrots - 2 pcs.;
• white onions - a couple of heads;
• lavrushka leaves - a couple of pcs.;
• peppercorns - 4-7 pcs.;
• fresh green onions - a large bunch;
• medium-sized salt - a large spoon;
• hot red pepper - apply at your discretion.

Processing components

A shank in a multicooker (you can see the photo in this article) is easy and simple. But it is no less easier to prepare such a dish in the oven. To do this, pre-process the meat product as described above, and then put it in a large saucepan, add water, add salt, carrots, peppercorns, onions and lavrushka.

Bringing the ingredients to a boil, they must be tightly closed and simmer for an hour and a half. During this time, the pork knuckle should become soft.

Making garlic sauce

To prepare a delicious pork dish, be sure to use a flavored sauce. To make it, you need to grate the cloves of garlic and then add dried thyme, barberry, lemon juice and zest to them, as well as chopped fresh green onions and hot red peppers. At the end, all ingredients should be slightly seasoned with salt and sunflower oil.

Forming the dish

After the pork knuckle is stewed, it must be cooled, and then greased on all sides with the previously prepared sauce. In the future, the product needs to be wrapped in culinary foil (in several layers).

Baking process

The resulting roll with a pork knuckle must be placed on a baking sheet or any other form, and then sent to a preheated oven. It is advisable to cook the product for an hour and a half at a temperature of 200 degrees. If you want to get a more roasted dish, then 30 minutes before turning off the oven, it is recommended to open the foil as much as possible (in the upper part).

Serving a delicious meat dish for a festive dinner

We have presented to your attention several ways to cook pork knuckle, I also want to note that such a dish turns out to be very juicy, tasty and high-calorie. After the product is well baked in the oven, it should be carefully removed and placed on a plate. It is recommended to put some kind of garnish around the edges of the dishes. Ideal for this is mashed potatoes, as well as boiled pasta, buckwheat or rice porridge.

Serve such a meal to the table hot along with a slice of bread. For beauty, you can additionally sprinkle it with fresh chopped herbs (parsley, onions, dill) and sweet paprika. Enjoy your meal!

Pork shank in a slow cooker turns out to be very soft and tasty. But before placing meat on the bone in the bowl of the kitchen device, it must be kept in the marinade for several hours. This will make the pork even more flavorful and juicy.

Knuckle step cooking

Components for the second course:

• small - at personal discretion;
• large chives - 5-6 pcs.;
• frozen or fresh pork knuckle - 1-2 pcs. (by the number of family members);
• ground allspice (black or red) - add at personal discretion;
• dried basil - 1 dessert spoon;
• sunflower oil - a few large spoons.

Processing of the meat ingredient

So, pork knuckle in a slow cooker. Since the bowl of the device has a relatively small volume, then this ingredient should also be purchased in the appropriate size. Further, the meat on the bone must be rubbed with a metal brush or a sharp knife. After that, it is recommended to dip the pork in cool water and keep it in it for at least one and a half hours. Such a procedure will not only rid the skin of all existing dirt, but also make the product softer and juicier.

Marinating the meat ingredient

Shank in a multicooker is easy enough. But before placing the meat component in the bowl, it must be flavored with aromatic spices. To do this, in the skin of the shank, you need to make several cuts, and then place garlic chopped into thin slices in them. Next, the meat must be rubbed with fine iodized salt, allspice and dried basil. In this composition, it is advisable to leave pork aside for 60-150 minutes. During this short time, the shank will absorb the aromas of spices, it will become more tasty and juicy.

Forming a dish

In the process of heat treatment, the pork knuckle in a multicooker will definitely give its juice. And to prepare such a dish in your own broth, it is recommended to use culinary foil. It must be laid on the table, then the marinated meat should be placed on it, poured over with a small amount of sunflower oil and wrapped tightly. Next, the bundle with the shank must be placed in the bowl of the kitchen fixture.

Heat treatment of the second course

The pork shank in a slow cooker should be cooked in the baking program for two hours. During this time, it is advisable to turn the briquette with meat several times. This will fry the pork on all sides, making it more tasty and juicy. After the kitchen appliance completes its program, the shank should be carefully removed from the bowl (so that the juice does not spill out), removed from the foil and placed on a large plate.

How to properly serve meat to the table

Pork in a slow cooker should be served hot. It is also recommended to prepare a side dish for such meat. So that pasta or cereals, stewed or boiled vegetables are not too dry, it is advisable to pour them a little with foil broth. It is worth noting that the shank prepared according to the presented recipe turns out to be very soft and separates well from the bones.

Time: 100 min.

Servings: 4-6

Difficulty: 4 out of 5

Amazing pork knuckle baked in a slow cooker

Soft, juicy meat, golden brown crust ... pork knuckle will not leave indifferent a lover of tasty and satisfying food. And how respected this product is by those who prefer beer to all drinks!

It is known that the Czechs are considered the main experts in the preparation of this dish. At the same time, there is no universal recipe for the dish as such.

We live, though not in the Czech Republic, but we also love to eat deliciously. Therefore, a knuckle in a multicooker is our choice.

The shank is the part of a leg of a pork that is attached to the knee joint and is made up of muscles and connective tissue.

The meat of this part cannot boast of the same tenderness and softness as the neck, it is more dense and tough. If you really really hit the classic recipes (for example, baked knee boar), they all insist on long-term marinating of the shank.

Beer is offered as a marinade, and additional ingredients are used for baking, from traditional garlic and bay leaves to unexpected honey, ginger root and apples.

All these manipulations and tricks have only one purpose: to make the baked meat juicy and soft, melting in the mouth.

Since most of us do not have professional kitchen utensils and appliances, we have to implement the recipe based on what is at hand.

You can cook the shank using the oven, however, this process is quite lengthy: first, the leg is boiled, then it is baked, while you need to constantly water the meat with the juice that stands out so that it does not dry out.

And still, as a result, the knuckle baked in the oven can turn out to be dryish, with a tough skin that does not lend itself to chewing. But the trick of the dish is in this skin, which should be tender and soft.

As usual, salvation comes in the face of the multicooker. This wonderful device allows you to cook a leg so that it not only pleases the taste buds a little, but also looks as if it has just stepped off from a photo of an advertisement of a cozy Czech restaurant.

And most importantly, a pork knuckle in a multicooker practically does not require your attention. So, if we have convinced you of the many benefits of the dish, it's time to read the recipe and get acquainted with the photos that illustrate each step of the process.

Step 1

Cooking begins with processing the legs. Wash the meat thoroughly. If there is dirt or a seal on the skin, all these marks must be scraped off with a knife or scrubbed with a scraper.

Place the prepared meat in a bowl. Add peeled and cut carrots and onions, pepper, bay leaf, salt there. Fill all this beauty with water so that the liquid completely covers the products.

Going to the market or store for meat, consider the volume of your multicooker. The recipe allows the use of both the front legs (they are smaller, you can put four of these in the bowl) and the rear ones (they have much more meat, but the dimensions also differ in size - more than two will not fit into the multicooker).

The photo shows that we have 3 legs in the multicooker bowl: 1 larger knuckle (back) and 2 smaller ones (front).

Step 2

The "Stew" mode will help to prepare our dish. Here, the recipe suggests cutting down on time for owners of models with a steamer function. Close the steam valve and set the timer for forty minutes.

If your assistant does not have such an option, cooking in the standard “Stew” mode will take an hour and a half.

After the specified time, you will see that the meat has time to boil (as in the photo above), and the broth has become fatty.

Step 3

Remove the legs from the multicooker and place them in a separate bowl. Cut each clove into several longitudinal slices and sprinkle the legs with garlic.

We no longer need a rich aromatic broth, but one does not raise a hand to pour out such beauty, does it? A luxurious soup can be prepared on its basis. There is another option - jellied meat (for this dish you need a decoction from pork legs).

Step 4

Return the shanks back to the empty bowl. Pour wine and soy sauce over the meat. Now our main task is to bake the shanks so that the preparation will provide the coveted skin.

To do this, use the “Baking” mode, the time is thirty minutes (cooking should be carried out under the closed lid of the appliance).

Step 5

Open the lid of the multicooker, turn the legs over to another barrel. The meat will spend the next fifteen minutes of the “Baking” program with the lid open: this will thicken the sauce and the legs will brown a little. As a result, your shank in a multicooker will look like an appetizing bite from the bottom photo.

Nuance: each device has its own power and its own cooking characteristics. Different multicooker can cook completely different dishes using the same program.

If you see that the sauce has already evaporated sufficiently, it is better to cook for the last fifteen minutes with the lid closed, otherwise there is a possibility of burning.

Returning to Czech restaurants, it should be noted: all the local pork knuckle recipes recommend serving this dish with horseradish and sauerkraut.

See another version of this dish:

The multicooker today has become simply an irreplaceable assistant for many housewives, because with its help you can cook almost any dish very quickly. This does not require any special culinary skills or exotic products.

Pork roll baked in a slow cooker turns out to be incredibly tasty, tender, juicy and appetizing. It is easy to prepare it, the most important thing is to choose good meat.

Pork shank in a slow cooker: recipe

Composition:

Preparation:

• The most important thing is to choose the right shank. Before buying it, it is necessary to conduct a thorough examination - there should be no excess bristles on the surface, no skin defects, as well as other shortcomings.
• The shank is thoroughly washed with running water, after which it is cleaned with a knife or brush from dirt. In the event that a small bristle is found, it must be singed, but very carefully.
• The prepared roll is laid out on the bottom of the multicooker bowl.
• Carrots are taken and washed thoroughly, peeled and cut into large cubes (you can use small pieces).
• The onion is peeled, washed and cut into 4 pieces (divided across).
• Prepared pieces of carrots and onions are laid out in the multicooker bowl, while stacked around the shank or between them (if several small steering wheels were taken).
• Bay leaves, peppercorns are added, the shank is seasoned with salt. Cold water is poured.
• Pour enough water so that it is about 1 cm higher than the meat.
• Set the “extinguishing” mode on the multivarker, the timer is set for 40 minutes, while the maximum pressure should be. In the event that a multicooker model is used that does not have the function of a pressure cooker, then the meat can be stewed in a simple mode until fully cooked for 1.5 hours.
• Pieces of meat are taken from the broth, then all vegetables are removed, since they are no longer needed. If desired, the broth can be filtered through a fine sieve and used as a base for the soup.
• 6 cloves of garlic are peeled, then each clove is cut into 2 halves lengthwise, after which the shank is stuffed with garlic.
• The pieces of meat are returned to the multicooker bowl (empty) and 1 tbsp is added. red wine, soy sauce (6 tablespoons) is also added. The bowl is covered with a lid and the "baking" mode is set, the timer is set for half an hour.
• The pieces of meat are turned over to the other side, after which the “frying” mode is set, the timer is set for 15 minutes. The most important thing now is not to close the lid, since the sauce should thicken, all excess moisture gradually evaporates. This will brown the meat pieces slightly.
• In the event that a simple multicooker is used, so that part of the sauce evaporates during baking, it is necessary to turn the knuckle over and continue to cook the dish under the closed lid in the "baking" mode.
• The finished shank should be dark, tender meat and Carmelized crisp.

The recipe for a very tender knuckle in a slow cooker

Composition:

Preparation:

• First of all, you need to start preparing the pork shank. It is best to stop the selection on a part that is not very large so that it fits easily into the multicooker bowl.
• The pork shank is thoroughly washed with running water; if necessary, the skin must be cleaned with a brush and the existing bristles must be singed.
• Using a sharp knife, the shank is cut lengthwise, after which the bone is carefully removed.
• The garlic is peeled from the husk and passed through a press, while a couple of cloves should be set aside, as they will come in handy a little later. If desired, the garlic can be finely chopped.
• As soon as the shank is completely ready, it must be laid out on the table with the sandpaper down. Inside, the shank is carefully rubbed with chopped garlic, salt and ground black pepper (spices are taken to taste).
• The carrots are peeled, washed, dried and cut into small oblong pieces. You need to cut the carrots so that it was convenient to stuff the meat.
• The remaining garlic cloves are also cut finely.
• The meat should be stuffed with garlic and carrots. To make it convenient, it is recommended to stop the choice on oblong pieces, since it is much more convenient to roll them into a shank.
• Lined meat is laid out on the edge of the shank. Now it is neatly rolled up in the form of a roll, after which its thick end is tied with twine (culinary thread).
• The finished roll is rubbed with salt, spices and black pepper again. You can choose spices according to your taste, there are practically no restrictions.
• The "frying" mode is set on the multicooker, a small amount of vegetable oil is poured into the bowl and warmed up.
• The stuffed pork knuckle is laid out in the multicooker bowl and fried on 2 sides. The main thing is to regularly turn the roll over so that a uniform golden crust forms.
• Then the "quenching" mode is set on the multicooker, and the knuckle is cooked for 2.5-3 hours.
• After the specified time has elapsed, the finished roll is transferred to the dish, decorated with fresh herbs.

How to cook a knuckle in a multicooker using a special method?

To cook stuffed pork knuckle, you can use not only the above recipe, but also another option. In this case, you do not need to cut it, you can leave the bone inside.

Composition:

Preparation:

• Prepared pork shank is laid out in the multicooker bowl, seasoned with salt to taste and hot water is poured. Pour water so that the meat is completely covered with liquid.
• A couple of allspice peas and parsley root are added to the water.
• On the multicooker, the "extinguishing" mode is set, the knuckle is cooked for 3 hours until fully cooked.
• After the specified time, the finished knuckle is taken out of the multicooker bowl and left for a while so that it can cool completely. Then it is carefully cut with a sharp knife and the bone is removed.
• Now you can wrap any filling in the meat - it can be cheese, mushrooms, stewed sauerkraut. As soon as the filling is laid out, the knuckle is rolled up in the form of a roll and wrapped in cling film, tied with a thread.
• Then it is placed under the press and left for several hours.
• Immediately before serving, the thread and cling film are removed, the shank is cut into small portions and decorated with leaves of fresh herbs.

Not so long ago, it was believed that only an experienced chef could cook a soft and tasty shank. Since the introduction of multicooker in many kitchens, the situation has changed. Now tender pork knuckle dishes will be easy even for a novice housewife.