Appetizing pork knuckle in a garlic-honey marinade, baked with potatoes in the oven - a hearty and very tasty dish for the whole family. How to cook shank with potatoes in the oven read and see further.

Recipe Pork knuckle with potatoes in the oven step by step with a photo

The dish is quite simple, no frills. But the ingredients for it will need the most affordable and we can say budget. Everything is prepared simply, no additional skills or utensils (appliances) are required.

You can use absolutely any marinade for the shank, according to your taste. For example, wine or mustard, as well as regular mayonnaise.

Try it, the lunch will be excellent! Everyone will be satisfied and satisfied!

So now the recipe.

Recipe Pork knuckle with potatoes in the oven

Ingredients:

• 1 large pork knuckle
• 1 kg of potatoes
• 2 large onions
• 1 medium carrot
• 5 cloves of garlic
• 1 tbsp. l. honey
• 3 pcs. bay leaf
• 5 black peppercorns
• 2 tbsp. l. ready-made mustard
• 2 tbsp. l. vegetable oil
• 1-1.5 tsp salt
• 1 tsp pepper mix
• ground black pepper to taste

Cooking method:

1. Wash the shank, peel the skin and remove unnecessary parts.

2. Cut carrots and onions into large pieces.

3. Put prepared roots, shank, bay leaf and peppercorns in a deep saucepan.

4. Pour the shank with water and cook under the lid for about 2 hours.

5. Wash, peel and cut the potatoes.

6. Grease a baking sheet with vegetable oil.

7. Put potato wedges in a baking sheet, the second onion in half rings and if there are some carrots left. You can use the shank boiled from the broth. Add salt and pepper to taste.

8. Pass the garlic through a press into a bowl and add mustard, vegetable oil, honey and spices to it. Beat the marinade.

9. Remove the cooked shank from the broth and cool slightly.

10. Grease the shank with a garlic-honey-mustard marinade and place on top of the potatoes.

11. Close the baking sheet with the shank and potatoes with foil.

12. Put the baking sheet in an oven preheated to 190 degrees for 25 minutes, then remove the foil and reduce the temperature to 180 degrees. Bake the shank for about 45 minutes until the potatoes are nicely crisp and tender.

13. Serve the finished shank hot.

Enjoy your meal!

For more details, see the video recipe.

In many cuisines of the Eurasian continent, pork shank is a popular food product. Residents of Russia, Germany, the Czech Republic and Holland, who traditionally prefer meat food, have in their centuries-old culinary archives authentic recipes for the preparation of the knee part of a pork leg.

Most often, the shank is used together with leather (skin), which contains a whole army of valuable vitamins and trace elements. Below are some ways to prepare this nutritious, satisfying, high-calorie food.

A simple recipe with a photo

Recipe for cooking pork knuckle baked in the oven:

• 1-2 shanks;
• A handful of black and allspice peas;
• Greens;
• 50 ml of vegetable oil;
• Salt and ground spices;
• Sauerkraut;
• Several small carrots or celery tubers of your choice.

1. Spices and salt are mixed with oil.
2. Small cuts are made in the skin of the meat limb along the entire perimeter, into which peppercorns are embedded.
3. The shank is coated entirely with an oil mixture and removed to marinate for 12 hours in the refrigerator.
4. After the pork leg has been marinated, you can cook it in two ways:
5. Fry on all sides in a cauldron or brazier over a good heat, so that it regains a ruddy color. Then add sauerkraut, reduce heat and simmer for 80 minutes under the lid;
6. In the pickled leg, in the place of the cut, make indentation pockets and put carrots 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 heat temperature is 190 degrees. Pour liquid from a baking sheet over the crusting meat every 20-30 minutes.

In the video below, you will learn about another way to cook pork shank with sauerkraut.

Pork knuckle baked in foil in the oven

1 way

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

1. The shank is washed under running water and dried with napkins. Peeled garlic is passed through a press or crushed in a mortar. The finished gruel is mixed with oil and salt.
2. The meat is coated with a fragrant mixture and is saturated for about 3 hours. When the pork is soaked, it is wrapped in foil, placed in a fireproof mold and placed in the oven.
3. First, the maximum temperature is set (in many ovens this figure is 250 degrees). At this temperature, the knuckle is cooked for 45 minutes. After that, the heat decreases to 170 degrees and the meat is fried until tender for about 1.5 hours.
4. With this method of cooking, pork turns out to be fragrant and juicy, but the skin will not be crispy and inviting. Therefore, in order to achieve a beautiful fried crust, while maintaining the juiciness of the meat, you can cook the shank a little differently.

2 way

• Not very fatty pork leg;
• Head of garlic;
• Salt;
• 50 g of honey and mustard.

1. 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 sauce, which is made by mixing mustard and honey.
2. The mustard-honey meat is again sent to the oven and baked until a golden brown crust forms on it. This usually takes 30-35 minutes.

3 way

• The apples are green;
• Walnut kernels;
• A handful of raisins;
• A few spoons of honey.

1. In this version, no spices are used and the pulp has a natural, unadorned clean and juicy meat taste. At the same time, stuffed apples as a side dish enrich the palate of pork.
2. The marinated shank is wrapped in foil and baked in the same way as in the previous recipes. When the time comes to remove the foil, apples are placed in a baking sheet, stuffed in the following way.
3. The middle is cleaned from the apples, and nuts, raisins are laid in the formed depression and a spoonful of honey is poured. The fruits are turned over with the filling up and wrapped in foil.
4. The meat is baked with apples for about half an hour.

Other interesting recipes for pork knuckle baked in the oven

Bavarian

Pork knuckle in beer, baked in the oven, will certainly please your guests or households because of the unique taste that it acquires during the cooking process.

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

1. Spices and herbs are poured into a cast-iron (if possible) brazier at the bottom. A shank stuffed with garlic and smeared with salt is laid out on top.
2. Losing weight by 30 kg in 2 weeks! A diet for the laziest.
3. Ingredients are poured over with dark beer, the brazier is placed on high heat until boiling. The heat should be reduced after the contents of the pot have boiled.
4. The dish is covered with a lid and simmered in beer for 2 hours. The foam formed during the cooking process should be removed. Turn the meat halfway through cooking.
5. After boiling, the meat is transferred to a frying pan with sufficiently high sides, greased with oil and sent to the oven with a small amount of beer broth remaining from cooking for 30 minutes to acquire a ruddy appearance.
6. Pork cooked according to the Bavarian recipe is usually accompanied by stewed cabbage as a side dish.

In light beer with aromatic herbs

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

1. To begin with, the pork leg is fried on all sides in a cauldron. The stock cubes are diluted in hot water and poured into a brazier over the meat, along with the beer. Herbs, salt, chopped onion, half of the garlic are also sent there.
2. The meat is stewed over medium heat for 1.5 hours. After the end of stewing, half a glass of broth is poured from the brazier. On its basis, a sauce will later be prepared.
3. Garlic cloves are crushed in a blender, combined with oil, salt. The shank is coated with this paste and sent to an unheated oven for 3 hours. The oven temperature is 130-140 degrees.
4. The juice that comes out of the meat should be watered periodically during the baking process, and a few spoons should be added to the broth intended for the sauce. While the leg is baking, the sauce is being prepared.
5. In the cooled broth with pork fat, starch is diluted, the mixture is brought to a boil in a saucepan. This sauce is poured over the finished meat.

With sauerkraut in my sleeve

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

• Medium shank;
• Assorted hot peppers;
• Salt;
• 3 tablespoons of lean oil;
• Cabbage;
• A handful of onion husks;
• 3 tablespoons of mayonnaise;
• Several white onions.

1. Put the pork knuckle in a saucepan and pour it with strained liquid mixed with half the pepper mixture. Place the container in a cool place for 12 hours.
2. The next day, boil the knuckle for about an hour in this marinade, and then discard the pork in a colander. This is how the meat gets rid of unnecessary liquid residues.
3. The sauerkraut must be squeezed out and mixed with pepper powder and oil.
4. Onion rings are first put into the sleeve. On them is placed a lytka, coated with mayonnaise sauce. Cabbage is placed around.
5. Roasting takes place at an average temperature (170 degrees) for about 90 minutes. 20 minutes before the end, you can add the temperature and cut through the sleeve. This will allow the crust to brown better.
6. Of course, you can bake meat without sauerkraut.
7. We suggest baking a pork knuckle in a sleeve in the oven according to this recipe:

Uncooked meat with potatoes

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

1. The shank must be pre-marinated in soy sauce. It will take 5-6 hours.
2. After this period, the pork leg is coated 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 oven.
3. Potatoes and pears are peeled, brushed with salt and butter, and wrapped around a half-cooked leg. Potatoes are cooked with whole tubers, and pears - in quarters.
4. The heat of the stove increases to 200 degrees and the meat reaches this temperature for another 40 minutes. The pork shank baked in the oven with potatoes is ready!

Czech Meat Cooking Method

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

1. The recipe for cooking pork knuckle baked in the oven in Czech is quite simple. First, the marinade is prepared. For this, the garlic is cut into plates with which the shank is stuffed.
2. Next, the shank is flavored with a mixture of salt, pepper, grated nutmeg, ginger and placed in a saucepan. There are also pieces of apples without skin.
3. Beer is poured into the pan, the meat is sent 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.
4. Salt is poured evenly on the bottom of the deep mold. A knee is placed on top of the salt, the mold is covered with foil and sent to the oven.
5. So the knuckle is cooked for about 1.5 hours. The oven temperature is 180 degrees. After baking, the foil is removed and the meat begins to brown.
6. Pork shank cooked on a salt pad is very tender and juicy. Horseradish or mustard is served as a sauce for pork.

Culinary Summary

When preparing the shank, the following points should be observed:

1. The pork skin must be singed and thoroughly cleaned;
2. It is best to marinate the pork leg before cooking, this will shorten the cooking time;
3. To reproduce the above recipes, it is better to choose the hind limbs, they are more meaty. And from the front bays, 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 II grade meat products. However, despite such a trifle, millions of people enjoy the variety of delicious pork knuckle dishes.

Pork shank can be prepared in a variety of ways. It can be pre-boiled and then baked in the oven. But you can, bypassing the option of heat treatment in water, marinate, and then bake.

What could be tastier than a baked pork knuckle? Only the shank cooked at the same time as the side dish. I propose to bake the knuckle in the sleeve with potatoes in the oven.

We will prepare the necessary products.

Thoroughly rinse the shank, scrape the skin with a knife, rinse and dry with a towel. If there is bristle, then it needs to be singed.

Let's prepare a marinade for the shank. Pour soy sauce into a bowl, add paprika and chopped garlic, mix.

Rub the shank thoroughly with the resulting mixture.

Cover with a container on top and put it in the refrigerator for at least 3 hours (I put it away overnight).

Before we get the knuckle out of the refrigerator, peel the potatoes. We cut it (small tubers can be put whole). Add paprika, salt and oil to the potatoes, mix well.

Put the knuckle in the baking sleeve. We lay out potatoes around it. We tie the ends of the sleeves and make 2-3 thin punctures. We bake the pork knuckle with potatoes in the sleeve in the oven, preheated to 200 degrees, for about 1 hour.

Ruddy, juicy, appetizing shank with potatoes are ready. In addition to this dish, you can serve sauerkraut or fresh vegetables.

Like any red meat on the bone, pork knuckle loves long-term cooking at low temperatures, only in such cases this red meat easily breaks down into fibers and is filled with taste. A special sleeve will help to promote uniform baking and preservation of all meat juices. Below we will talk about the options for cooking pork knuckle baked in the sleeve.

Pork knuckle baked in a sleeve with potatoes

Stewed cabbage or baked potatoes are considered an ideal side dish for a boar's knee. In the recipe below, we decided to stick with the latter.

Ingredients:

• pork knuckle;
• head of garlic;
• vegetable oil - 45 ml;
• potato tubers (large) - 4 pcs.

Preparation

After rinsing and drying the pork knuckle, rub it with salt and vegetable oil. Make small but deep holes in the pork drumstick and place a crushed garlic clove in each hole. Garlic in pork pulp can be combined with aromatic root vegetables or your favorite dried herbs. Divide the potatoes into sticks, pour over the remaining oil, season and place on the bottom of the sleeve. Place the pork knuckle on top and leave everything to bake for two hours at 200 degrees.

Pork knuckle baked in beer in a sleeve - recipe

Rulka is a classic of Czech cuisine, and what is Czech cuisine without delicious beer? It is in beer that we will bake meat according to the following recipe.

Ingredients:

• pork knuckle;
• dark beer - 980 ml;
• - 45 ml;
• garlic - 3 cloves;
• carnation - 6 buds;
• mustard - 15 g;
• - 10 g.

Preparation

Grind the clove buds into a powder and combine them with the prepared meat spice mixture. Add mustard and honey, garlic cloves, rubbed into a paste, and then fill everything with beer. Using a long but thin knife, poke deep holes in the shank and place the meat in the beer sauce. Leave the piece to marinate for a couple of hours, remembering to turn it over halfway through. Seal everything in a sleeve and punch a few small holes in it for steam to escape. The pork knuckle baked in the oven in the sleeve will be ready in at least 2.5 hours, while the first hour the meat should be baked at 200 degrees, and the last hour and a half - at 180. Having pulled out and removed the sleeve from the knuckle, do not rush to disassemble it, let the meat stand and soak up all the bubbling juices for about 10 minutes.

For a festive table or for a family dinner, prepare this amazingly appetizing and delicious dish. The main thing is that the recipe for cooking shank in the oven is so simple that even a beginner can handle it.

INGREDIENTS

• Pork shank 1 Piece
• Onion 1 Piece
• Carrot 1 Piece
• Bay leaf 2-3 pieces
• Peppercorns 3-5 Pieces
• Garlic 3-5 Cloves
• Honey 1 Art. the spoon
• Mustard 1-2 Art. spoons
• Olive oil 1-2 tbsp. spoons
• Pepper mix 1 To taste

1. Wash the shank properly. Send it to a deep saucepan. Peel the onion and carrots, and chop them a little if desired. Add bay leaves, black peppercorns, or other spices to taste to the saucepan. Now you need to pour cold water and send the pan to the fire. After boiling, add a little salt and cook over low heat for about 2 hours.

2. You can add potatoes for a complete meal. Peel the potatoes, cut and put on a baking sheet, greasing it (baking sheet) with oil beforehand. Other vegetables can be added to taste.

3. For the marinade, it is necessary to peel and pass the garlic through a press. Add liquid (if thickened, you can warm up a little in a water bath) honey, mustard and olive oil. Sprinkle in salt and a pinch of pepper. Mix everything well.

4. You need to rub the shank well with the marinade from all sides. Place it on top of the potatoes.

5. For the first 20-25 minutes, cover the baking sheet with foil, bake at medium temperature. Then remove the foil and let the knuckle bake in the oven at home until tender.

6. That's it: a delicious and satisfying meal for the whole family is ready. It remains only to transfer it to a serving plate - and you can try.