The pork knuckle baked in the oven in the sleeve will definitely appeal to men, because they are the ones who love baked meat with a golden brown crust, completely soaked in juicy marinade, easily separating from the bones. And if you serve a glass of foamy beer under the baked knuckle, then you will simply be carried in your arms that evening!

It is prepared in 5-10 minutes from improvised ingredients, but remember that the longer the shank spends in it, the tastier it will turn out. For baking, choose the backs of the pork - they have more meat in them. The fore tibia are suitable for jellied meat - there is little meat in them, but there are many gelling components. By the way, you can garnish the pork shank baked in a sleeve with stewed cabbage, for example, with paprika or tomato paste - you get the perfect duet!

Wash the acquired pork knuckle in water, scrape off the skin on it and rinse it again. I got the knuckle from an acquaintance, but without the skin. It is best not to cut the skin off when cooking. Put the shank in a baking sheet or a deep bowl, fill it with marinade and coat it properly on all sides. Place in the cold for about 30-40 minutes. During this time, coat the shank with marinade several more times. Then we put it in the baking sleeve and send it to the oven preheated to 200C for 1.5 hours.

After the specified time, cut open the baking sleeve and let the knuckle bake for another 25-30 minutes, so that it becomes covered with a golden crust. Thanks to the use of the sleeve, the knuckle itself will steam in the middle and will not be damp - it will only have to brown!

We take the finished baked pork part out of the sleeve and baking sheet, put it on a wide dish and let it cool slightly so that we can cut such a juicy delicacy.

Serve the pork knuckle baked in the oven in the sleeve to the table along with fresh herbs, side dishes, vegetables.

This simple recipe is for those who love baked pork dishes and are not afraid of the high fat content of this type of meat. After all, there is nothing tastier and more appetizing than juicy pork knuckle cooked in a sleeve and in the oven - thanks to the marinade. You can use a variety of spices to enhance the already delicious baked pork drumstick.

Ingredients for baked pork shank:

Pork shank - 1 kg
Garlic - one head
Honey - 1.5 tbsp. spoons
Apple cider or rice vinegar - 3 tbsp. spoons
Barbecue spices - 1-2 teaspoons
Mustard - one and a half tbsp. spoons
Peppercorns - 5 pcs.
Bay leaf
Soy sauce - 5 tbsp. spoons
Edible salt - half a teaspoon
Olive oil - 2 tbsp. spoons

How to cook a delicious pork knuckle in a sleeve in the oven, step by step recipe:

1. First, thoroughly rinse the shank under running water, then dry it with a towel and remove excess digging from its surface with a knife.

2. Pour clean water into a saucepan, place our shank, add peppercorns and bay leaves. Cook for about an hour.

3. We clean the head of garlic and disassemble it into cloves.

4. Cooking pork shank marinade.

Put mustard, spices in a bowl ...

... and while stirring, gradually pour in the olive oil.

Then add apple cider vinegar, honey and soy sauce. Stir until a homogeneous consistency is obtained.

5. Take the shank out of the pot with broth and make small cuts. We stuff garlic cloves into these holes. The shank must be stuffed evenly from all sides.

6. Pour the stuffed shank with the previously prepared marinade and let stand for about half an hour.

7. Put the pickled knuckle in the baking sleeve ...

... carefully pour in the marinade ...

... and tie the edges of the sleeve with clamps.

8. Place the wrapped knuckle in a baking dish. It is necessary to pour a couple of glasses of plain clean water into the form itself. We bake the knuckle in the sleeve in the oven at a temperature of about 200 ° C for an hour. Then we reduce the heat to 180 ° C and bake for another 40 minutes. To make our shank look rosy, you need to get it out of the oven, cut the sleeve, scoop the sauce out of it and grease the shank. Then again send the knuckle to the oven to bake for 20 minutes.

9. Put the finished baked knuckle on a plate and pour the sauce from the sleeve.

Serve with fragrant herbs and vegetables.

Bon appetit, everyone!

Wash the pork knuckles, remove the remaining water from them with a kitchen towel. We prepare all the necessary ingredients, dishes and work surface.

The key to success is a correctly chosen pork knuckle. We need a good meaty knuckle. It is best to choose a shank in the meat market. Have you chosen the right one? Let's start cooking! We rub our shanks with salt (you can use regular, you can use garlic).

Peel the garlic. Divide into teeth. We cut each clove into 3-4 parts. Long, thin strips of garlic are obtained.

Fill the pork shanks grated with salt with garlic strips. To do this, using a kitchen knife, we make indentations in the shank and hide the garlic cloves deep under the skin. We do not regret garlic, the more, the more fragrant the shank will be!

In a small plate, mix spices: black ground pepper, red ground pepper and Provencal herbs. Mix well. If you are unable to find the Provencal herbs seasoning, you can use the following spices to prepare the shank: basil, marjoram, rosemary, sage, oregano, thyme, mint. Alternatively, you can replace the Provencal herbs with a seasoning for Italian cuisine - they are very similar.

Rub the pork knuckles thoroughly with spices (from all sides).

Lubricate the shanks with mayonnaise. For each knuckle there is 2 tbsp. l. mayonnaise.

We put the knuckles in a special baking bag. We fasten the edges of the bag with a thread. We leave the shanks in this form for about one hour, the meat should be slightly marinated. Place the baking bag in a dish with a thick bottom. It is very important. Pork shanks take a long time to cook, if you choose dishes with a thin bottom, they can burn a lot from the bottom and not fry on top. I usually use a frying pan with a thick bottom, put it on a baking sheet, and in this form I send the knuckles to the oven. The meat does not burn.

We spread the juicy and beautiful pork knuckle on a flat dish and serve. Eat to your health and with appetite!

Recipe for pork knuckle baked in a sleeve with marinade on beer

This recipe suggests increasing the already long cooking time of the pork shank. Having tasted this incredibly tasty, juicy and tender meat at least once, you will not regret that you have been preparing this dish for so long. The main secret of the juicy shank is that when baking, every 10 minutes it needs to be watered with the juice that is released during cooking. Believe me, you have never tasted it tastier than meat!

Ingredients:

• Dark beer - 550 ml.
• Pork knuckle - 1150
• Tomatoes - 2 pcs.
• Onions - 2 pcs.
• Garlic - 1 pc. + 2 cloves.
• Bulgarian pepper - 1 pc.
• Carrots - 1 pc.
• Parsley - 1 bunch.
• Celery - 1 stalk.
• Carnation - 3 pcs.
• Bay leaf - 3 pcs.
• Pepper mixture - 10 g.
• Salt to taste.
• Honey - 30 g.

Cooking method:

1. At the beginning of cooking, rinse the pork well under cold water, and then dry it thoroughly with napkins or paper towels to remove all excess moisture. Transfer the prepared piece to a saucepan or large saucepan.
2. Pour a mixture of peppers, cloves, bay leaves, salt into a container with a shank and add half of the required amount of honey.
3. We wash the tomatoes under running water, cut out the compacted center from the fruits and cut the vegetable into cubes.
4. We free the onion from the husk, and then cut it into half rings.
5. We clean the garlic and its cloves.
6. We wash the parsley in water and let it dry a little, and then finely chop the greens.
7. Peel the celery and cut it into rings.
8. Peel the carrots, rinse in water and cut into slices. If the vegetable is large, then we divide the resulting shape in half.
9. We wash the bell peppers under running water, cut into two parts and remove the stalk with seeds, and cut the halves themselves into strips.
10. Put chopped vegetables in a saucepan to the shank: peppers, celery, garlic, tomatoes, onions, carrots. Pour in the chopped greens.
11. Fill the above ingredients with the required amount of dark beer and add a little more water so that the liquid completely covers the pork piece.
12. We put the dishes on medium heat and cook the pork for about 2 hours.
13. When there is almost no beer left, pour the knuckle with the resulting broth.
14. After the time has elapsed, we transfer the meat to a pre-prepared baking bag, where the chopped garlic already lies. Tie one side of the sleeve tightly with a clip.
15. Add the remaining honey to the beer that remains and mix thoroughly the mass, which we then pour over the ham.
16. Tie the other side of the baking sleeve tightly and place it on a baking sheet or other heat-resistant dish.
17. We preheat the oven to 220 C and send the pork there, which we cook for about 20 minutes.
18. When the time is up, we reduce the temperature to 160 C and prepare the shank for another 40 minutes in this mode.

Juicy and unforgettably tasty shank baked in beer marinade is ready to surprise you and your guests! Eat with pleasure and pleasure!

Shank, baked in the oven, in the sleeve

Oven-baked pork knuckle is a great option for a hearty lunch or dinner. The result is such a beautiful dish with a golden crust that it can be served on a festive table. The baking sleeve used in cooking greatly simplifies the cooking process. Firstly, the meat in it always turns out to be very juicy and tender, and the hostess does not spend a lot of effort on it. Secondly, the dishes and oven always stay clean!

Ingredients:

• Pork knuckle - 1 pc.
• Garlic cloves - 4 pcs.
• Vegetable oil - 2 tbsp. l.
• Dried rosemary - 1 tsp
• Ground black pepper - 1 tsp.
• Cumin - 1 tsp
• Salt - 2 tsp

Cooking method:

1. Immediately mix all dry ingredients in a deep bowl: dried rosemary, cumin, salt and black pepper.
2. We turn to the preparation of the pork shank. First, rinse it well under running water, and then dry it with a kitchen or paper towel to remove all moisture. If necessary, burn the ham with a gas burner, clean it with a knife and rinse it again.
3. When the piece is prepared, rub it thoroughly with salt, vegetable oil and a prepared dry mixture of spices and herbs.
4. Peel the garlic cloves and cut each into quarters along each piece.
5. Using a sharp knife, we make small and not very deep cuts along the entire surface of the shank, into which we then put chopped garlic.
6. We transfer the pork leg into a large bowl, close the lid and let it soak in all the spices for 30 minutes.
7. We cut off the required length of the baking sleeve, and then, when the marinating time is up, we shift the shank into it. Tie the ends tightly with culinary thread and transfer the bag of meat to a baking sheet or other baking dish.
8. We preheat the oven to 220 C and send our dish there for 2 hours.
9. 10-15 minutes before the end of cooking, carefully cut off the top of the sleeve and move its edges apart so that the pork is covered with a beautiful crust.

Delicious pork knuckle is ready! Cut it into portions and serve it with your favorite side dish and sauces. Eat your health and hearty lunch!

Baked shank recipe with vegetables

A very convenient recipe for those who want to quickly prepare both meat and hot dishes in one go. The cooked meat turns out to be so tasty, aromatic and juicy that you should definitely try it! Moreover, if you do not have a lot of time left, then you do not need to marinate the shank in advance - all the same, the lunch will be very appetizing and satisfying. The roasting sleeve will help the meat to cook evenly and retain all its juices. And since pork is baked without any excess fat, the dish turns out to be not too high in calories.

Ingredients:

• Pork - 2 kg.
• Onions - 1 pc.
• Carrots - 1 pc.
• Potatoes - 3 pcs.
• Garlic cloves - 4 pcs.
• Soy sauce - 0.5 tbsp
• Rosemary to taste.
• A mixture of peppers to taste.
• Salt to taste.

Cooking method:

1. We wash the pork shank well under running water, after which we thoroughly dry the piece with a kitchen towel or paper napkins.
2. Peel the garlic cloves and cut them into small wedges.
3. Using a thin and sharp knife, we make small cuts in the pork over the entire surface, after which we fill each with a garlic plate.
4. Rub the shank well with salt, pepper mixture, soy sauce and rosemary. We leave the meat to marinate for several hours.
5. At this time, we clean the potatoes, carrots and rinse them in water, free the onions from the husks. Cut all prepared vegetables into large circles. We put everything in a large deep bowl and season everything with salt and pepper, mix gently.
6. Cut off the desired length of the baking sleeve and put the vegetables into it, on which we place the already marinated pork knuckle.
7. We preheat the oven to 180 C. At this time, we tightly tie the ends of the baking bag with special clips or culinary thread. On the surface, we make several punctures with a toothpick so that the sleeve does not burst. We shift the shank and vegetables to a baking sheet and send the dish to bake in a hot oven for 2 hours.
8. After the time has passed, we pierce the meat with a knife through the holes made with a toothpick. If clear juice is released from it, the dish can be taken out.

When the juicy shank is ready, cut it into pieces and serve with the vegetables. If desired, you can sprinkle the dish with fresh chopped herbs and garnish with dill, parsley or onions. Eat to your health and with great appetite!

Mustard pickled pork knuckle in sleeve

If you want to surprise your loved ones and guests with an unusual and delicious dinner, then there is nothing better than a pork knuckle baked in a sleeve. The aroma that will fill your entire home will not leave anyone indifferent, including gourmets! The mustard marinade in which the ham is cooked makes the dish incredibly beautiful, creating a golden crust on its surface. And the roasting sleeve - a real helper for any housewife - will make the pork shank very juicy and soft.

Ingredients:

• Pork knuckle - 1 pc.
• Mustard - 100 g.
• Soy sauce - 40 ml.
• Garlic - 1 pc.
• Turmeric to taste.
• Black pepper to taste.
• Oregano to taste.
• Rosemary to taste.
• Thyme to taste.
• Salt to taste.

Cooking method:

1. To start the culinary process, you need to rinse the pork knuckle well under running water, then wipe it with a towel to remove excess moisture.
2. We peel the garlic and cut its cloves into small pieces.
3. On the entire surface of the prepared pork knuckle, we make small and not very deep cuts using a special kitchen device or an ordinary sharp knife. We put garlic cloves in each "pocket".
4. Cut the dense pork skin up and down to get a kind of mesh. So, the meat is better and faster soaked in spices and sauce, which will make it even tastier.
5. Now we begin to prepare the marinade. To do this, pour soy sauce into a deep bowl, add the required amount of mustard, salt and spices. Mix the ingredients well until you get a homogeneous mass.
6. Using a silicone brush, carefully coat each side of the pork shank with the prepared marinade.

Tip: Grease the cuts and fillets more thoroughly.

1. Cut off the baking sleeve, the length of which depends on the size of the ham. We shift the pork into it, pour the marinade that remains, and tie the ends tightly using a special clip or culinary thread.

Tip: if time permits, leave the shank directly in the sleeve for a couple of hours so that it marinates better.

1. We preheat the oven to 180 C, and then put a baking sheet in it, on which we have placed a bag of meat. Cook for about 2 hours (depending on the size and weight of the piece).
2. After the time has elapsed, carefully take the knuckle out of the sleeve, after which we shift and twist it into foil. We leave for a quarter of an hour.

Serve hot pork knuckle with stewed, fresh or baked vegetables. Delicious and hearty lunch for you!

With potato

Many believe, and it is difficult to argue with this, that the pork knuckle is the most delicious, baked in the oven in the sleeve, a recipe with a photo with potatoes. So, first of all, we will consider just such a cooking option.

What is needed:

• One and a half kilograms of pork shank;
• A kilogram of potatoes;
• Three garlic and one onion;
• Three bay leaves, dried herbs.

First of all, all prepared spices, and to them, traditionally, salt and pepper can be added, must be ground in a mortar. Then add the garlic there and stir again. Grate all parts of the meat with these spices, try to get them also into the deep parts between the meat and the bone.

Peel the onion and cut into large rings. Put the bow in the sleeve. Then put the prepared meat in your hands, sprinkle everything with coarse salt again. Send it to the oven for half an hour and cook at 250 degrees, you don't have to tie the sleeve. At this time, peel and wash the potatoes, cut them into four parts. After half an hour of cooking, put the potatoes in the sleeve with the meat. At a temperature of 180 degrees, cook everything for another forty minutes.

In a beer marinade

To make the meat especially soft, it is recommended to make a marinade for its preparation. Since the shank is a rather tough, fatty and "masculine" meat, we suggest using a very suitable ingredient for the marinade - beer.

What is needed:

• One knuckle weighing at least 1.3 kg;
• Head of garlic;
• 500 ml of dark beer;
• A large spoonful of honey, mild mustard;
• Salt, pepper mixture.

Beer should be taken not bitter to taste, so as not to spoil the whole dish in the end. If the mustard is spicy, then it is recommended to reduce its amount for the marinade. Rinse the meat and wipe dry. Peel the garlic and cut into large slices. Then deepen this garlic into the meat, making special cuts.

Now choose a saucepan for the marinade, where you can put the meat and marinate whole. Pour beer into a saucepan and put meat there for two hours. Then remove the meat, rub with a mixture of salt and pepper. Separately combine mustard and honey, rub the shank with this mixture on all sides and leave for another quarter of an hour. Now put the meat in the sleeve, tie it on all sides, cook in the oven for about an hour and a half.

This is how pork knuckle is prepared, baked in the oven in the sleeve, a recipe with a photo in beer. If you want not only the meat to be tender and easily separated from the bone, but also want a crispy golden crust, then take the meat out of the sleeve 20 minutes before cooking and just put it on a baking sheet. Cook at 220 degrees for another 20 minutes. In the oven you can have mushrooms and chicken.

With cabbage

This part of pork is extremely popular as a main dish in Germany. There it is served with stewed cabbage as a side dish. So, we propose to consider another recipe for how to prepare a shank with cabbage and vegetables.

What do you need:

• One knuckle;
• Sauerkraut;
• Several potatoes;
• Celery, onions and carrots;
• Soy sauce, salt, pepper, bay leaf;
• Vegetable oil, some wine, light beer.

Rinse and clean the meat. The shank is poured with water, add a little soy sauce, onion, celery root and carrots there (chop all vegetables coarsely). Also send spices and salt there. Send the meat to simmer over medium heat, the process will take about three hours (cover the pan with a lid so that the water does not evaporate quickly).

Next, you will need 300 grams of cabbage, grated half of a carrot, boiled shank. Plus, fry the onion, cut into rings, in vegetable oil. Send cabbage to him, mix everything and simmer for ten minutes. After that, pour in the wine, simmer for a few more minutes. Simmer until the cabbage is soft, add water as needed. Boil the potatoes in salted water.

It remains to mix half a glass of beer, soy sauce, add honey. When the boiled knuckle dries up, you need to pour it with the prepared glaze evenly over the entire surface, leave for ten minutes. Now put cabbage with vegetables, potatoes in the sleeve. Put the pork legs on top and put in the oven for 30 minutes. Very tasty