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How to make a knuckle in the oven in foil. How to cook delicious and juicy pork knuckle baked in the oven in a sleeve or foil? Shank in honey mustard sauce, baked in foil

So it is in the multicooker. Moreover, such a dish can be served not only as a hot meal, but also as cold appetizer... But first things first.

Baked pork knuckle: photo, recipe

If you have never baked a pork shank before, then this recipe may seem complicated to you. However, it is not. Cooking meat in the oven is very easy and simple, even for beginners.

So what ingredients do you need to purchase to make a delicious pork shank (baked)? The recipe for this dish provides for the use of:

  • pork knuckle chilled - about 1.7 kg;
  • garlic - a large head;
  • wet mustard - 3 dessert spoons;
  • soy sauce- 3 large spoons;
  • table salt - at the discretion;
  • allspice black pepper - at the discretion;
  • a mixture of turmeric, oregano, mustard seeds and rosemary - optional.

We process the meat product

Baked pork shank is quite simple to prepare. After purchasing chilled meat, it is immediately placed in cold water and soaked for about one hour. When the knuckle becomes limp, they begin to clean it. All dirt is removed from the skin using the edge of a knife. After that, the ingredients are rinsed again in cool water and dried with paper towels.

Pickling process

Why is baked pork shank always delicious and tender? At first, this product has the same amount of meat and fat. Secondly, before heat treatment it is soaked in the marinade for a long time. This is what gives the shank its unique taste and aroma.

If you decide to cook such a dish in the evening, we recommend keeping meat product in the marinade all night. This will allow you to get the most delicate delicacy that will be completely saturated with spices.

So, to prepare the marinade in a large bowl, combine wet mustard, soy sauce, black allspice, as well as a mixture of oregano, rosemary, turmeric and mustard seeds. Having made several cuts on the shank, it should be carefully coated with the resulting mass and placed in a deep container with a lid. Then the holes must be filled with whole or half garlic cloves.

Having tightly closed the semi-finished product with a lid, it is left in the refrigerator overnight. It is advisable to salt the meat just before heat treatment.

We bake pork in the oven

Pork shank baked in foil turns out to be especially tasty. Using metal paper, you will prepare a very fragrant and delicate dish that none of your family members can refuse.

After the meat product is marinated, it is removed from fragrant brine and placed on thick foil. After seasoning the knuckle with coarse table salt, wrap it up and place it on a baking sheet or in a mold. In this form, the semi-finished product is sent to the oven. Pork is baked at a temperature of 200 degrees for 90-140 minutes (depending on the size of the product).

To make the baked pork knuckle crispy, ¼ hour before turning off oven the foil is opened.

How to present for dinner?

Now you know how to cook pork shank (baked). You can see a photo of the dish in this article. After the heat treatment is complete, the meat is removed from the oven and wrapped in cooking foil again. In this form, the hot bundle is kept for about half an hour. In the future, the pork knuckle is served to the table along with any side dish (for example, mashed potatoes).

If you pre-chill the dish, then after cutting you will get an excellent snack for beer and other alcoholic beverages.

How is pork shank (baked) prepared in a slow cooker?

Few people know, but pork knuckle can be baked not only in the oven, but also in a slow cooker. For this we need the following products:

Preparing the components

As in the previous recipe, before heat treatment, chilled pork shanks are placed in cold water and kept in it for about an hour. After that, they are cleaned of dirt with a knife. As for the vegetables, they are peeled and then coarsely chopped.

Stewing a dish

To cook deliciously pork shank in a slow cooker, it is pre-stewed. For this, the meat product is placed in a bowl, and then the onion, carrot, lavrushka, peppercorns and table salt are placed there. All ingredients are poured with drinking water so that it covers the shank by 1 centimeter. In this form, the product is cooked in the stewing mode for one hour.

We bake a meat product

After the shank becomes softer, take it out of the multicooker and cool it. Whole or half cloves of garlic are laid out in the resulting holes. As for the broth, it is filtered and used to make soup or aspic.

After stuffing the shank with garlic, it is placed back in the bowl of the device, and then poured with beer and soy sauce is added. In this form, the dish is cooked in the baking mode for 45 minutes (without a lid). During this time, all the broth should boil away.

To prevent the knuckle from burning to the bottom of the container, it is periodically turned over with a spatula. At the end, a fragrant, dark-colored baked dish is obtained, which has a caramelized crispy crust and the most tender meat.

How is it served?

After the pork knuckle, baked in beer, is completely cooked, it is covered with a lid and left in the heating mode for ¼ hour. Then the dish is laid out in a common plate and brought hot to the festive table. In addition to it, they make some kind of side dish. The most suitable are considered mashed potatoes, boiled rice or pasta.

Let's summarize

As you can see, it's not so difficult to cook pork knuckle on your own in the oven or multicooker. The main thing is to strictly follow all the requirements of the recipe. This is the only way to get the most delicate dish with unsurpassed aroma and taste.

To get a tastier baked meat, we recommend following some tips during cooking:

The choice of meat for baking should be approached with knowledge. The front leg would be ideal for cooking jellied meat, but we are planning to cook juicy, aromatic meat. Therefore, we stop our choice on the fleshy hind leg.

When choosing a shank, carefully examine it: the meat should be dense enough without any darkening, there should not be too much fatty layers, and the skin should be of a light color. The smell also plays an important role - fresh knuckle has a rather pleasant, slightly sweet smell.

Advice. To make the baked meat juicy and tender, swipe small test, choosing a leg in the store - slightly press on the shank. In this case, the meat should spring a little. Then perfect dish you are guaranteed.

Before proceeding with the main preparations, the shank must undergo certain preliminary preparation:

  1. Lightly burn the leg over a fire (although it is usually sold already processed, bristles and dirt may still remain on the skin).
  2. Carefully scrape the skin with a knife and wash it under running water.
  3. Dry with a paper towel, removing excess moisture.

Now you can start preparing the dish. Go!

We bake the knuckle in foil (sleeve)

Each country has its own national recipe cooking pork knuckle. And each is good in its own way. We will focus on classic recipe with a minimum set of products that will help emphasize the rich taste of the dish and enhance its mouth-watering aroma.

Cabbage is perfect for pork knuckle as a side dish

So, in order to cook mouth-watering shank in foil we need:

  • pork shank - 1 kg;
  • garlic - 3-4 cloves;
  • mustard;
  • spices for pork;
  • salt.

Advice. Pork shank is a rather fatty and heavy dish. Therefore, people with various gastric diseases need to be careful about it and not get carried away excessively.

Prepare the marinade: mix chopped garlic, mustard, salt, spices. We take a pre-processed drumstick and carefully spread it with the resulting mixture. We leave to languish for 1.5-2 hours.

We heat the oven to 180-200 degrees, wrap it tightly with foil (put it in a baking sleeve) and send it to cook for 1.5-2 hours. The meat is juicy and tender.

The dish is served on the table both hot and cold. Mustard, horseradish can be used as sauces for serving with meat.

Cooking pork shank in the oven

If you are a lover of a fragrant crust, then you can use this recipe without the use of foil (sleeves). Here, the cooking process is somewhat different from the first - the meat must first be boiled. But first things first.

To cook shank in the oven, we need: pork drumstick (1-1.5 kg), onions and carrots (a couple of medium-sized pieces), allspice and black pepper, lavrushka, a few tablespoons of honey and soy sauce (optional), a couple cloves of garlic, salt (to taste).

Pork leg in the oven

Pre-processed pork leg place in a deep saucepan and fill with water (the leg must be completely covered with water). We put on medium heat and gradually bring to a boil, periodically removing the foam. Now you can add peeled carrots, chopped spices, onions (make small cuts on it), salt well. Simmer for about an hour, possibly up to an hour and a half (the duration of the boil will depend on the size of the drumstick and how soft you would like the meat to be).

Advice. For a gamey flavor, try adding juniper berries and marjoram to the water while boiling.

We take the boiled knuckle out of the broth, let it cool slightly. To keep the meat juicy when baking and at the same time give off subcutaneous fat, we make shallow cross-shaped cuts with a sharp knife. In no case are we touching on the meat.

Mix honey, chopped garlic and soy sauce into a homogeneous mixture and grease the shank with it (use 2/3 of the mixture). We send the meat to an oven preheated to 200 degrees. After about 20 minutes, when the skin has set a little, the temperature can be slightly reduced so that the meat begins to cover with a crust. Periodically, do not forget to water the meat with melted fat and juices.

Advice. If crispy pork skin is not to your taste, you shouldn't get rid of it before cooking. It is thanks to her that the meat retain its juiciness.

15 minutes before the end of cooking, grease the meat with the remaining mixture of honey, garlic and soy sauce. The baking time is about 35-40 minutes, depending on the quality of the oven and the size of the meat.

Stew is perfect as a side dish for ready-made meat. sour cabbage, boiled potatoes, cobs of young corn, boiled rice with vegetables, you can also add mustard sauce or traditional horseradish with sour cream. It all depends on your taste preferences.

As an experiment, try using a portion of the boiled knuckle as an excellent side dish on your table. We take out the boiled leg from the broth, leave it for a while to cool down. We make a neat longitudinal incision and take out the bone. We unfold the meat, making a layer out of it, stuff it with garlic and add seasonings to make it more aromatic. Roll into a tight roll and wrap cling film... After a couple of hours we take it out of the refrigerator and can be served.

So here we go, simple, nutritious and incredible tasty dish... Do you have these recipes in your culinary piggy bank? No? Then be sure to try them. We wish you culinary success and bon appetit!

Pork shank recipe: video

Baked shank - a dish with amazing taste.

Most often, pork is used for it, as it is best suited for baking.

Behind the crispy skin hides the most tender meat saturated with fat and aromas of fragrant spices.

The process of cooking the shank is quite long, but simple and even the youngest hostess can handle it. And so that the meat does not dry out, it is better to cook it in foil.

Shank in foil in the oven - general cooking principles

To make the shank juicy, you need to marinate it before cooking. To do this, use: ready-made sauces, mayonnaise, mustard, garlic, spices, honey or sour cream. Sometimes the product is added to brine or beer. For a good effect, marinate for 10-24 hours. But if the pig is young or there is no time, you can limit yourself to 1-2 hours. Then the leg is wrapped in foil and baked for at least 2 hours.

Cooking pork shank in the oven may consist of in two stages: preliminary cooking and subsequent baking... In this case, you do not need to marinate the leg in advance and add spices to the pan: bay leaf, peppercorns, you can also put onions, carrots, roots.

Pre-cooking does not cook the meat; it must remain firm. And so that the piece retains its shape, you can wrap the leg with threads or pull it with twine. Then the leg is removed, the threads are removed, dried, greased with spices and sauces, packed in foil and baked for 30-50 minutes.

Recipe 1: Shank in foil in the oven with mustard and honey

Spicy sauces go well with fatty pork. For cooking shank in foil in the oven, it is better to use real mustard. It should be sharp, burning.

Ingredients

1 knuckle for 1.5-2 kg;

2 tablespoons of honey;

2 tablespoons of mustard;

6 cloves of garlic;

1 spoonful of salt;

1 spoon of hops-suneli.

Instead of hops-suneli, you can take seasoning for meat, barbecue or any universal mixture.

Preparation

1. The skin of the shank must be well cleaned. You can simply scrape with a knife or use a steel wool. Then rinse the leg well, wipe it off.

2. Now on the shank you need to make circular cuts in the skin. This is necessary so that when cooking it does not shrink the meat. Three cuts are enough.

3. Clean the garlic cloves, cut in half and stuff the piece. You can simply tuck the pieces into the meat through the cuts you made earlier.

4. If the honey is thick, melt it. Add mustard and all other spices to it. Stir.

5. Rub the knuckle with the prepared sauce.

6. Take the foil, wrap our blank. You need to leave it like this for 2 hours, but it is better to remove it overnight.

7. Transfer the roll to a baking sheet and send to cook in the oven for 100-120 minutes at 180 degrees.

Recipe 2: Shank in foil in the oven with potatoes

A special feature of cooking shank in the oven in foil according to this recipe is the addition of potatoes. So the leg takes a long time to cook, then the potatoes can be baked whole. You don't even need to peel off young tubers, just rinse well.

Ingredients

1 knuckle;

200 grams of onions;

1 kg of potatoes;

1 bay leaf;

2-4 tablespoons of oil;

6 peppercorns;

Seasonings for pork or kebabs.

Preparation

1. Preparing the shank. How to do this correctly is described in detail in the previous recipe.

2. Mix seasonings with salt, add vegetable oil. It is necessary so that the spices do not fall off the piece.

3. Rub the pork on all sides with the prepared mixture. Cover with cling film, let marinate for 2-3 hours.

4. Peel the onion, cut it into 5 mm thick rings.

5. Rinse the potatoes, peel them. Large tubers can be cut into 2 pieces.

6. Put a piece in foil, potato tubers in a circle, stick onion rings and sprinkle everything on top with spices and salt. Do not forget to put peppercorns, bay leaves.

7. Pack the roll and bake for 2-2.5 hours at 170 degrees.

Recipe 3: Roll in foil in the oven with mayonnaise

One of the most simple ways cooking pork knuckle in foil in the oven. The minimum set of spices and additional ingredients.

Ingredients

1 knuckle;

100 grams of mayonnaise;

1 spoonful of salt;

0.5 tsp black pepper;

1 head of garlic.

Preparation

1. Chop the garlic, add salt and pepper. Put in mayonnaise and mix.

2. Prepare the shank: wash, clean, cut. How to do it all better is described in detail in the first recipe.

3. Rub a piece with mayonnaise, put it in a bag, tie it and put it in a cold place for 12 hours.

4. After a while, take the pork out of the refrigerator, remove the bag. Once again, rub the spices over the surface with your hands.

5. Unfold the foil, lay out the piece, pack.

6. Put in the oven. We cook the shank for about two hours at 170 degrees. Then turn off the oven, let the meat lie down for another half hour, do not unfold the foil.

Recipe 4: Shank in foil in the oven with sauerkraut

Traditional Russian dish... Previously, it was cooked in an oven, but today everything is much easier thanks to the foil. The shank turns out to be juicy, fragrant, goes well with sauerkraut... And don't try to replace her fresh vegetable, it will turn out not at all. The dish is prepared in two stages with pre-cooking.

Ingredients

1 knuckle;

700 grams of sauerkraut;

7 cloves of garlic;

1 spoonful of salt;

5 peppercorns;

2 bay leaves;

¼ tablespoons of black pepper;

50 grams of oil;

3 tablespoons of sour cream;

½ spoon of mustard;

2 onions.

Preparation

1. We wash the leg, wipe the skin dry.

2. Clean the garlic cloves, moisten and dip in salt. We make cuts in the skin and meat, stick the prepared slices. We do not use all the salt, we leave half to lubricate the piece.

3. Now the knuckle needs to be wrapped with threads so that the skin does not peel off during cooking.

4. Put the workpiece in a saucepan, add one peeled onion, bay leaves, add the rest of the salt, fill it with water and cook for 1.5 hours. If desired, you can add peppercorns, clove stars to the broth.

5. Finely chop the remaining onion, fry in a pan until transparent.

6. Add cabbage and fry with onions for about 10 minutes.

7. We take out the finished shank, cool it, remove the threads, rub it with black pepper and sour cream.

8. Put the cabbage on a piece of foil. On top of the prepared piece, seal and put in the oven for 40 minutes.

9. If you need to fry the pork leg until golden brown, then 15 minutes before the end of cooking, remove the foil and bring to the desired color.

Recipe 5: Stuffed knuckle in foil in the oven

Another recipe for pork shank with sauerkraut. It stuffs the pork leg in it, so choose a piece with intact skin.

Ingredients

1 knuckle;

150 grams of cabbage;

1 bay leaf;

1 onion;

A little oil;

Salt pepper;

2 tablespoons of mayonnaise.

Preparation

1. Cut the onion, fry in a pan. As soon as the pieces become transparent, add the cabbage. We fry together for 10 minutes.

2. Boil the eggs. Grind and mix with cabbage.

3. We wash the shank, clean the skin and carefully separate it from the pulp. But we do not delete it, it must remain in place.

4. Fill the resulting hole with cabbage filling.

5. Wrap the piece with thread several times so that the skin does not slide out.

6. Mix mayonnaise with salt and pepper.

7. Lubricate the entire shank, right with the thread and pack in a piece of foil.

8. We bake for 2.5 hours. First, we set 180 degrees, after an hour we reduce the temperature to 160.

Recipe 6: Shank in foil in the oven with tkemali sauce

Very aromatic and delicious recipe cooking pork knuckle in foil in the oven. If there is no tkemali, then you can try replacing the sauce with a mixture of ketchup and plum or applesauce, it will turn out well too.

Ingredients

1 knuckle;

4 spoons of tkemali;

5 cloves of garlic;

1 spoonful of mustard;

0.5 tablespoons of salt;

2 tablespoons of oil.

Preparation

1. The washed and dried leg should be cut nicely. To do this, we take a sharp knife and make a mesh on the skin, about 4 millimeters deep. Due to the structure of the leg, the depth in some places will be only in the thickness of the skin.

2. We clean the garlic. Cut the cloves into 4 pieces in length so that the pieces are sharp. We sprinkle the pulp.

3. Rub the shank with salt, carefully working out the cuts.

4. Mix tkemali with mustard, add oil.

5. Rub a piece with the prepared mixture, transfer to an airtight container or bag, pour over the rest of the sauce and remove to marinate for 12 hours.

6. We take out our workpiece, once again rub the tkemali sauce well over the surface, wrap the leg in foil.

7. Cook for 2 hours at 160 ° C. Then we take it out, remove the upper part of the foil, add the temperature to 190-200 ° C and fry until golden brown.

Recipe 7: Shank roll in foil in the oven with apples

The recipe for an awesome shank roll that will decorate any festive table... It can also be eaten hot, but slices from a chilled dish look especially beautiful. Any apples can be used, but green is better.

Ingredients

1 knuckle;

2 onions;

2 apples;

2 bay leaves;

5 peppercorns;

70 grams of cheese;

1 spoonful of salt;

2 cloves of garlic;

2 spoons of ketchup;

Preparation

1. We wash the shank, make a side cut and carefully free the meat from the bone. Cut with a knife where necessary. We try not to damage the canvas.

2. Salt and pepper the resulting piece.

3. Peel the apples and cut into cubes. We also chop the onion. We pass the garlic cloves through a press.

4. Three cheese and send it to the filling. It will be a cohesive product.

5. Put the filling on a piece, roll up the roll, wrap it several times with thread so that it takes the even shape of a log and does not unwind when baking.

6. Lubricate the roll on top and on the sides with ketchup, wrap it in foil.

7. We send to the oven for an hour. Fry at 170 degrees. We take it out, cool it without unrolling the foil, and put it in the refrigerator to solidify.

8. Remove from the foil, cut into transverse pieces of 1.5 cm and can be served!

Juniper berries added to the pot while boiling the shank will add light meat the aroma of game. Marjoram has the same property. You can add a little to the foil, but not to the leg itself.

If you need to lubricate the shank hot sauce, and you do not want to get your hands dirty, you can use a silicone brush. It applies the mass in an even layer and easily penetrates into all difficult places.

If you want to get a crispy and ruddy skin, remove the foil at the end of cooking, grease the leg butter and fry at high temperature (from 210 degrees). Instead of butter, you can also use the juice melted from the stem itself.

The shank will be especially aromatic if marinated in dark beer for a day. By the way, you can also bake pork in it. Beer-based many traditional bavarian recipes cooking not only the shank, but also other parts of the pork carcass.

There are many ways to prepare this dish. Let's consider the most delicious.

Up my sleeve

What do you need:

  • drumstick - 1-1.5 kg.;
  • onion - 1 pc.;
  • lemon - ¼ part;
  • garlic - one head;
  • rosemary;
  • salt pepper.

How to cook:

Hold the ham in water for one and a half to two hours, then wash, scrape off the dirt. Cut in three or four places, insert the chopped garlic onion cloves there. Rub with mixture lemon juice with spices. Fold into a flat container, hold in the refrigerator for 60-90 minutes. Turn over every half hour.

Chop the onion into rings, fill the baking sleeve with them, place the prepared meat on top.

Tie the sleeve, place on a baking sheet, cook at 180-200 ° C for two hours.

Long languor

Heating meat at a low temperature for a long period of time leads to the fact that the ligaments, films, veins soften. With this method, the dish will turn out to be soft, juicy and tender.

Ingredients:

  • drumstick - 3.5 kg.;
  • salt - 2 tsp;
  • spices (pepper, garlic, marjoram) - optional.

Cooking method:

Rub the ham well with spices (do not salt), you can also drizzle with a little soy sauce and vegetable oil... Put in a bowl, cover, put in a cool place. After 12 hours, take it out, let it lie down with room temperature the same amount.

Preheat the oven to 65-70 ° C.

Salt the resulting blank, put in a baking sleeve or wrap with cling film. Bake for 8 hours.

In German

For of this dish it is worth choosing the front, not fatty shanks, from young pigs, they contain more pulp.

What do you need:

  • shank - 2 pcs.;
  • onions - 2 pcs.;
  • medium-sized carrots - 2-3 pcs.;
  • dark beer - 2 liters;
  • garlic - two heads;
  • vegetable oil;
  • salt to taste;
  • herbs (oregano, thyme, basil).

How to cook:

Wash the lower legs, clean, burn the remaining hairs with fire. Cut each piece along the bone, also make 3-4 cuts in the skin. Coarsely chop or crush four garlic onion cloves with a knife, put in a saucepan with meat, onions, carrots, herbs. Pour it all over with beer.

Put on the stove, bring to a boil, remove foam and reduce heat. Cook under closed lid with a slight boil for a couple of hours. Salt half an hour before the end of cooking.

Squeeze one and a half heads of a garlic onion through a press or rub using a grater. Add a small amount of vegetable or olive oil.

Remove the legs, cool slightly, rub with garlic gruel mixed with butter. Put on a baking sheet, send to the oven. Bake for the first half hour at 180 ° С, then set 200-220 ° С for another 10 minutes. Every 10 minutes, pour over the marinade left over from cooking.

Classic

What do you need:

  • pork on the bone - two pcs.;
  • soy sauce - 3 tbsp l .;
  • garlic - two heads;
  • mayonnaise - 50 ml.;
  • hot mustard - 1.5 tablespoons;
  • honey - 35 gr.;
  • salt, black pepper - to taste.

How to cook:

Wash the pork, scrape with a knife. Boil over medium heat for about one hour.
Mix soy sauce with pepper, mustard, mayonnaise, honey and garlic onion. Salt the resulting mass, spread it well on the boiled shanks. Wrap them in foil, refrigerate overnight.

Set the temperature to 180 ° С, bake the meat for 60-90 minutes. Remove the foil, cook for about half an hour.

In beer

Ingredients:

  • pork leg - one piece;
  • mustard, coriander, caraway seeds;
  • beer (light or dark) - 1.5 l.;
  • garlic - half a head;
  • peppercorns - 2-3 pcs.;
  • salt to taste;
  • Carnation;
  • greens.

Cooking method:

Singe the shank over the fire, peel, rinse. After making a longitudinal incision, carefully separate from the bone. Lightly beat off the resulting workpiece.

Chop the garlic, mix with spices, pour in the foamy drink. Pour the meat preparation with the resulting mixture, leave it to marinate. Then carefully peel, dry, stuff with slices of garlic onion, cut lengthwise. Roll up, placing greens in the center.

Read also: Salads with chicken liver- delicious experiments!

Grease a baking dish with fat, put a roll tied in two or three places there. Bake at 200 ° C for at least two hours. After 40-50 minutes and before the end of the cooking process, sprinkle the meat with beer four to five times.

On a spit

The meat products on the spit come out soft and juicy, as all the juices are, as it were, sealed inside.

Ingredients:

  • one pork on the bone;
  • garlic - one head;
  • salt to taste;
  • seasonings such as a mixture of peppers - optional.

Cooking method:

Mix together the garlic onion, passed through a press, seasonings. Grate washed and peeled meat with this mixture, salt.

Wrap the prepared semi-finished product with cling film. Keep in a cool place for about half an hour.

Take a spit and put the pickled shank on it, send it to the oven. Substitute dishes containing liquid from below, where fat will drain. Cook using the grill setting for 80 minutes.

To check the readiness to pierce with a knife, if the juice is light, then you can serve it to the table.

Bavarian

What do you need:

  • shank - 1.5 kg.;
  • garlic - six cloves;
  • caraway seeds - 5 g;
  • sea ​​salt - a couple of pinches.

How to cook:

Fill the container with water, put the washed, cleaned leg into it. Season with salt, add crushed garlic onion cloves and lightly grated caraway seeds.

Put the saucepan on the stove, let it boil, close the lid, simmer at low boil for about one hour. Pour the broth where the meat was cooked. The height of the liquid should be up to two centimeters.

Remove the leg from the pan, place on a baking sheet. Cook for 90 minutes at 170 ° C. Add broth to the desired level as needed. After the indicated time period has passed, briefly raise the temperature to 220 ° C to obtain a crisp.

Bavarian in beer

Ingredients:

  • drumstick - 2 kg.;
  • carrots - 2 pcs.;
  • celery root - 190 gr.;
  • leeks - 1 pc .;
  • lavrushka - a pair of leaves;
  • dark beer - 0.3 l.;
  • onions - two heads;
  • caraway seed - 3 gr.;
  • salt.

Cooking method:

Wash the shanks, clean off the dirt. Pour water into a three-liter cauldron, send carrots, onions, celery, lavrushka, cumin there. Put on the stove, add salt and bring to a boil.

Place the pork in a cauldron with boiling broth. Cover, cook for about an hour, reducing heat to low. Then remove from the pan, make four to five shallow cuts without touching the meat layer.

In Russia, pork shank is usually cooked delicious jellied meat or rich broth... However, the shank (as some call the shank), following the example of European countries, can be prepared as independent dish... Today you will learn some interesting recipes.

Secrets of choosing and cooking pork shank

  • The shank can be baked, boiled and made as jellied meat. Depending on what kind of dish you want to create from the pork leg, its choice also depends. So, for jellied meat, you should buy a front leg - there is not very much meat on it, but there are plenty of necessary substances for a tasty aspic. For the preparation of second courses from the shank, as well as for baking, you should buy the rear meaty leg. Well, in pea soup and it is even better to put smoked shank.
  • When buying a shank, carefully examine it: the skin should be light, without spots, and the meat should be dense and light, with a small amount of white fatty layers. Press a little on the pork leg, if it is springy, then it will be possible to cook a delicious dish from it.
  • And finally, smell the shank, it should have a pleasant, slightly sweet smell.

Upon returning from the store, you can start creating culinary masterpiece from the purchased knuckle. However, you need to prepare it first.

  • Burn the knuckle slightly over the fire. Scrape it with a knife, and then rinse it thoroughly under running water, dry it if necessary.
  • To make the shank especially soft and tender, some chefs advise keeping it in milk in a cool place for 2-3 hours before cooking. After soaking, the pork leg will need to be thoroughly rinsed and patted dry with paper towels.

As you can see, the preparatory phase is simple. Let's get down to cooking?

Pork knuckle baked in the oven

You will need:

  • pork knuckle - 1 piece weighing about 1.3 kilograms,
  • onion - 1 piece,
  • carrots - 1 piece,
  • allspice - 6 peas,
  • black pepper - 8 peas,
  • bay leaf - 3 pieces,
  • mustard - 1 tablespoon
  • honey - 1 tablespoon
  • soy sauce - 1 tablespoon
  • salt - 1 tablespoon.

Cooking method

  • Put the knuckle prepared in the above way into a saucepan and fill it with water. The liquid should completely cover the leg of the pork. We put on fire and bring to a boil.
  • After boiling, remove the resulting foam. Salt, put bay leaf and peppercorns. We reduce the heat and cook the shank for an hour.
  • After the specified time has elapsed, put in the broth, where the shank is cooked, peeled carrots and onions. We continue to cook.
  • After 20 minutes, remove the knuckle from the broth, let it cool.
  • Mix honey, soy sauce and mustard. Lubricate the cooled pork leg with half of the sauce obtained.
  • We spread the knuckle on a baking sheet and send it to an oven preheated to 180 degrees for 20 minutes. 10 minutes before baking, it must be greased again with a sauce of honey, soy sauce and mustard. Ready!

Spicy pork knuckle with sauce

You will need:

  • pork knuckle - 1 piece,
  • carrots - 1 piece,
  • onion - 1 piece,
  • black pepper - 5-7 peas,
  • allspice - 3-5 peas,
  • bay leaf - 2-3 pieces,
  • garlic - 3 cloves,
  • mayonnaise - 2 tablespoons,
  • ketchup - 1 tablespoon
  • salt - 1 tablespoon.

Cooking method

  • Cook the shank in the way indicated in the first recipe.
  • We mix mayonnaise, ketchup and garlic passed through a press.
  • Lubricate the pork knuckle with the prepared sauce.
  • We wrap the knuckle in foil and send it to the oven, heated to 200 degrees, for half an hour. If you want the shank to be covered golden brown then unwrap the foil 10 minutes before cooking.
  • An excellent addition to the shank prepared according to this recipe will be vegetable salad, boiled rice or mashed potatoes. Try it!

We bake pork knuckle with beer

Pork knuckle is considered a classic German cuisine... What else is Germany famous for? That's right, with beer. So let's combine these two ingredients and make an authentic Bavarian dish.

You will need:

  • pork knuckle - 1 piece weighing about 2 kilograms (you can take 2 for one kilogram),
  • dark beer - 2 liters,
  • onion - 1 piece,
  • carrots - 1 piece,
  • garlic - 1 head,
  • allspice - 5 peas,
  • black pepper - 3 peas,
  • bay leaf - 3 pieces,
  • cloves - 3 buds,
  • cumin - 1 pinch
  • celery - 100 grams,
  • salt - 1 tablespoon
  • grain mustard - 1 tablespoon
  • honey - 1 tablespoon.

Cooking method

  • Put the shank prepared according to all the rules in a narrow high saucepan and fill it with beer. If there is no suitable saucepan, you can use it, but it is possible that in this case you will need a little more beer. We put on a strong fire.
  • Peel the carrots and onions. We stick carnation buds into the last one.
  • After boiling the beer, reduce the heat and remove the foam. Put vegetables and all prepared spices into the broth. Cook over moderate heat for 2 hours, after an hour, turn the pork leg in order for it to boil better.
  • In the cooled shank, we make cuts and insert the peeled garlic cloves there.
  • Rub the shank with a sauce prepared from the specified amount of mustard, honey and 2 tablespoons of beer broth, in which the shank was cooked.
  • We send the knuckle to the oven, heated to 160 degrees, for half an hour, not forgetting to pour the pork leg with beer broth and the remaining mustard-honey sauce every 5 minutes.
  • It is recommended to serve the finished pork shank hot, having previously cut it into portioned pieces. Sprinkle with cheese and chopped celery if you like. Sauerkraut is considered a classic side dish for the shank prepared according to the recipe of Bavarian cuisine, but it goes well with vegetables and boiled potatoes... Bon Appetit!

And in your cookbook is there a recipe for a pork knuckle ?!