Baked pork knuckle recipe. Subtleties of cooking pork knuckle baked in the oven

A very hearty, tasty dish is baked pork knuckle. For this purpose, it is better to choose a meaty, low-fat part, then the dish will turn out to be as healthy as possible. Serve baked juicy meat on the bones with boiled potatoes or stewed cabbage.

How to cook knuckle baked in the oven

Cooking shanks in the oven is simple, but there are still some nuances. So, after purchasing fresh, chilled meat, be sure to fill it with cold water for an hour. When the product becomes soft, it is cleaned with a knife, removing any dirt from the skin. Afterwards, the meat on the bone is washed again with water and dried with paper towels. If you decide to prepare the product the evening before, you can keep it in the marinade all night, then the dish will turn out to be as aromatic, juicy, and spicy as possible.

When baking, the choice of meat product plays an important role. So, it is better to give preference to cuts that contain more muscle fibers than fat, so the best choice would be the back of the leg (exclusively fresh, not smoked). If you decide to pre-boil the shank, you should wrap it in gauze - this will help avoid separation from the bone and disruption of the structure of the product.

Recipes for knuckle baked in the oven

The Bavarian national dish can be ordered in many restaurants around the world, but it is prepared differently everywhere. As a rule, knuckle baked in the oven is served with the skin, which contains a huge amount of microelements and vitamins. It is better to serve a delicious meat dish with side dishes such as mashed potatoes or potatoes baked with shanks. The most successful recipe options for this hearty, nutritious, high-calorie dish are described below.

Pork knuckle in foil in the oven

With this cooking method, the product turns out juicy and aromatic. To bake the shank in the oven in foil and get a golden brown, crispy crust, open the metal wrapper 15 minutes before it’s ready. Not a single guest, including the little ones, will refuse this tender, aromatic, appetizing meat dish. Below we describe in detail and with photos a simple recipe for pork knuckle in the oven.

Ingredients:

spices;
medium knuckle;
garlic head;
vegetable oil.

Cooking method:

Washed, dried meat is rubbed with a mixture of salt, spices, oil, and crushed garlic.
It is necessary to marinate the product for a certain time (at least 1-2 hours, but 3-5 hours would be optimal for soaking pork shanks).
Afterwards, the meat is wrapped in foil, placed on a baking sheet/mould, and baked.
Baking should last at least 45 minutes at 250 degrees, then reduce the temperature and cook part of the ham for another hour and a half at 170 degrees. Afterwards, a delicious festive dish can be served to the table.

Pork knuckle in the oven in a sleeve

If you want to cook something original, beautiful and tasty for the holiday, a pork knuckle baked in a sleeve in the oven will be an excellent option. The meat turns out juicy and very soft, it will not leave anyone indifferent. A huge advantage of the recipe below is its simplicity. All you need to do is marinate the pork shank in advance and place it in the oven for baking at the right time. How to cook a dish in the sleeve?

Ingredients:

garlic cloves – 3 pcs.;
dried chopped onion, garlic - 1 tbsp. l.;
coriander, ginger, basil, oregano, other spices you like;
pork shank (back) – 1 kg;
tomato paste – 2 tbsp. l.;
soy sauce – 3 tbsp. l.

Cooking method:

Cleaned meat should be treated with spices. To do this, mix ½ teaspoon of crushed coriander, ginger, and other natural seasonings. Rub the resulting mixture onto the product.
Separately, mix tomato paste with soy sauce, salt, pepper, dried garlic and onion.
Brush the shank with the prepared marinade using a pastry brush.
Place the product in a baking bag; marinate the meat for at least 4 hours at room temperature.
After preheating the oven to 180 degrees, tuck the edges of the sleeve so as to ensure maximum tightness of the dish. Make several small punctures in the top of the bag (you can use a toothpick).
Send the meat to bake for 2 hours. Check readiness with a sharp small knife: if the tip easily penetrates the pulp and the flowing juice is clear, then the dish is ready.

Knuckle in beer in the oven

This is one of the most popular pork shank recipes. Since this part of the carcass consists of connective tissue and rough muscles, it is important to follow the rules for its preparation. Beer knuckle baked in the oven can be served either chilled or hot. Below we describe in detail and with photos how to prepare a tasty, juicy, soft meat dish.

Ingredients:

bay leaf – 3 pcs.;
large onion;
garlic cloves – 3 pcs.;
pork shank – 2 pcs.;
mustard – 1 tbsp. l.;
light beer – 2 l;
chili pepper, other spices.

Cooking method:

Wash the shanks with a brush, cover with cold water and leave overnight.
In the morning, wash the meat again.
Chop the onion into rings, garlic into slices. Mix the ingredients together with spices and beer.
Pour the prepared marinade over the product and leave it in the refrigerator overnight.
Cook the meat without removing it from the marinade. This will take about 3 hours on low heat.
The boiled product should be stuffed with garlic, after making shallow cuts.
Lubricate the shanks with mustard, sprinkle with beer, and bake at 200 degrees in the oven for an hour and a half. The product should be moistened periodically with beer.

Knuckle with potatoes in the oven

Pork loves long baking at low temperatures - only with this method of heat treatment is red meat filled with flavor without loss of juiciness and becomes soft. Before sending the product to bake, it must be marinated in a mixture of mustard, soy sauce, rosemary, pepper, and oregano. Below we describe in detail and with photos how to prepare pork knuckle baked in the oven with potatoes.

Ingredients:

potatoes – 1.5 kg;
olive oil – 2 tbsp. l.;
garlic cloves – 3 pcs.;
drumsticks – 3 pcs.;
spices.

Cooking method:

Preheat the oven to 250 degrees.
Boil the potatoes in advance until half cooked.
Press the garlic, mix with other seasonings and olive oil.
Make shallow cuts on the shanks, rub the product with the prepared spicy mixture, and leave to marinate for half an hour.
Place a baking rack in the middle part of the oven, place the shanks on top of it, and place an empty baking sheet under it to allow the meat juices to drain.
After 10 minutes, reduce the temperature to 160 degrees, bake the dish for another hour.
Salt the potatoes, season with turmeric, pepper, place on a baking sheet with meat juice. After half an hour, you can turn off the oven, because the shank baked in the oven with potatoes will be ready.

Prepare this dish for lunch or dinner. It is so tasty that it can be served for a holiday, because it is also presentable. Guests will appreciate this move and you can be sure that everyone will ask for more. This is tasty, juicy meat that will not leave anyone indifferent.

To get a tasty dish, it is always important to choose quality products. When it comes to shanks, you need to be extra careful since they are meat. If you choose a bad product, you can get poisoned in no time.

First of all, as always, the appearance of the product is important. The skin on the shank should be white. There should be no stains, stains, traces of blood or other defects on the surface;
Next you need to consider the meat. The fat should be evenly distributed throughout the meat, not be knocked down on one side. It is also important that the cut is fresh. That is, the meat was not weathered;
You can press on the knuckle to check the freshness of the product. The dent from your finger should disappear instantly. If this happens within a few seconds, then it is better not to buy meat;
The lard must be white. If the fat in the meat is pinkish, it means that the pork may have been soaked in potassium permanganate to give it a brighter and fresher look;
The meat should have a natural color. That is, it should be pink. Not too dark and not too light;
Dark meat will indicate the age of the meat (that is, the pig was old). Yellow fat can tell you this. Old meat takes much longer to cook than young meat and as a result is not as tender, it is tougher;
The aroma of the product is also important. It should be sweet. Any other smells, especially spices, should put you off buying the product. Spices are often rubbed onto spoiled meat products so that they smell pleasant and buyers purchase the product on a subconscious level (the aroma is pleasant).

Having chosen a shank, you can safely go home to prepare a delicious lunch or dinner. Not only adults will like it; even children will appreciate the tender meat.

Classic pork knuckle baked in the oven

Cooking time

calorie content per 100 grams

Of course, first of all, as always, we will share with you the classics. As always, you simply must try it.

How to cook:

Tip: instead of tkemali, you can use regular tomato paste or tomato juice.

Pork knuckle baked in the oven in foil

If you bake meat in foil, it will be much softer and more tender. Use your favorite spices to make the dish even tastier.

How much time - 2 hours and 10 minutes + marinating.

What is the calorie content - 431 calories.

How to cook:

Peel the garlic, wash the cloves and dry them;
Rinse the shank and cut off the black marks with a sharp knife;
Using a knife, make punctures all over the surface and fill them with garlic cloves;
The slices should fit completely into the punctures and not stick out;
Mix mayonnaise with mustard, add salt and pepper to taste;
Leave the meat to marinate for one hour;
After this, wrap the shank in foil and bake it for two hours at 200 Celsius;
Then cut into portions and serve.

Pork knuckle baked in the oven with potatoes

If you cook everything according to the recipe, you can end up with an excellent dish. It can be served for lunch or dinner. Suitable even for holidays.

How long does it take – 2 hours + marinating.

What is the calorie content - 197 calories.

How to cook:

Pre-turn on the oven at 250 Celsius;
Peel the potatoes, cut them into cubes and rinse them to remove starch;
After this, add water and cook for ten minutes. The potatoes should only be half cooked;
Peel the garlic, crush each piece with the handle of a knife;
Chop the laurel leaves and place in a mortar;
Add garlic, a little salt and oil, grind into a homogeneous mass;
Wash the shank thoroughly and pierce it in several places;
Fill the pierced areas with garlic mass;
Leave the pork to marinate for at least thirty minutes;
After this, place it in a deep baking tray and sprinkle with black pepper;
Place in the oven for ten minutes;
After this, reduce the temperature to 160 degrees;
Bake the shank for another hour;
After this, arrange the potatoes around the shank, salt and season with pepper to taste;
Bake everything together for another thirty minutes.

Tip: you don’t have to pre-cook the potatoes, but then you need to add them to the pork from the very beginning.

Recipe for pork knuckle baked in a sleeve with beer marinade

This is the longest method of cooking shanks. But the marinade in the form of beer will make the taste of the dish simply unforgettable. You can't miss this!

How long is it - 3 hours and 20 minutes.

What is the calorie content - 163 calories.

How to cook:

Wash the pork thoroughly, then dry it with dry cloths or a clean towel;
Place it in a large saucepan or saucepan;
Add cloves, bay leaves, pepper mixture and honey;
Add salt to your taste;
Wash the tomatoes, cut out the green parts and cut into cubes;
Peel the onion, cut it into half rings;
Peel the garlic cloves;
Rinse and chop the parsley;
Peel the celery and cut into rings;
Peel the carrots, rinse and cut into rings;
Wash the pepper, remove the seeds, and cut the sweet part into strips;
Add tomatoes, onions, garlic, parsley, celery, carrots and peppers to the shank;
Pour in half the beer and add enough water to cover the shank;
Simmer the pork over medium heat for two hours;
When the liquid has evaporated, it is necessary to pour the resulting broth over the pork;
After two hours, take out the knuckle and place it in the mold;
But first, place the garlic cloves in the mold (now peel the head);
Add honey to the remaining beer and stir;
Pour over the pork and bake for twenty minutes at 220 Celsius;
After this, bake at 160 degrees for forty minutes.

If your shank is frozen, then you need to defrost it gradually. That is, put it in the refrigerator first. At the same time, do not forget about the container, as the ice will drain. Then, when the product can be defrosted, it must be taken out and left at room temperature for at least three hours. After this, you can start cooking.

In the last recipe, we first boil the pork and only then bake it. We recommend boiling it with the peel. It is this that will give the dish that special taste and aroma.

Since we are preparing the dish in the oven, we advise you to use the hind knuckle of the pig. It is she who is more meaty. The front one is more suitable for jellied meat and is always lighter in weight. Therefore, among the assortment, choose the one that is larger, it will probably be at the back.

If spices bother you during cooking, you can first place them in an empty tea bag or a homemade gauze bag. Then they will all be together, but will not interfere.

Check the pig's skin for any remaining hair. If you find hairs, we recommend removing them with a razor or a regular kitchen torch.

It is better to buy a young shank so that the dish from it turns out more tender and juicy. Typically such a product weighs no more than two kilograms.

Cook with pleasure, using your favorite spices to create new tastes for yourself and your loved ones. Do not regret your time, because the result will definitely leave you satisfied.

Step-by-step recipe with photos and videos

Pork knuckle is most often used to prepare rich broth or jellied meat. But these are not all the dishes where she can show herself. Knuckle baked in the oven is a recipe with excellent results. Tender juicy meat with soft jelly streaks, with thin, rendered lard - an excellent appetizer, a delicious addition to side dishes, it can be used to make sandwiches, or can easily be served as an independent dish.

To bake a pork knuckle in the oven in foil, prepare the necessary products according to the list.

It is better to choose a larger pork knuckle so that it is meaty. It needs to be washed well and scraped with a sharp knife. If there are remnants of stubble, you need to spray it with a torch or lighter and wash it thoroughly again.

Then, on one side (the one closest to the bone), make a deep cut, right down to the bone. And with the sharp tip of a knife, slowly, moving slowly, cut out the bone. It should remain white, with virtually no meat.

When removing the bone, you need to try not to damage the skin - this way the shank will look much more attractive on the dinner table. When the shank is left without a bone, you need to lay it out skin side down, put finely chopped garlic on the meat, add salt and season with spices.

Roll the knuckle into a log. Using a strong thread, pull tightly and tie.

In a bowl, combine honey, vegetable oil, lemon juice and spices.

Mix everything and generously grease the entire surface of the shank. Place bay leaves.

Wrap tightly in several layers of foil and place in the pan. Bake the pork knuckle in the oven in foil for 1.5 hours at 180 degrees.

After the time has passed, carefully cut the foil and take the shank out into the cold until it cools completely.

Before cutting, remove the bay leaves and remove the thread.

The tasty, juicy, tender and meaty shank is ready.

Bon appetit. Cook with love.

Baked knuckle – dish with amazing taste.

Pork is most often used for it, as it is best suited for baking.

Behind the crispy skin lies the most tender meat, soaked in fat and the aromas of fragrant spices.

The process of preparing the shank is quite long, but it is not complicated and even the youngest housewife can handle it. To prevent the meat from drying out, it is better to cook it in foil.

Shank in foil in the oven - general principles of cooking

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 placed in brine or beer. For a good effect, marinating is carried out for 10-24 hours. But if the pig is young or there is no time, you can limit it to 1-2 hours. The leg is then wrapped in foil and baked for at least 2 hours.

Cooking pork knuckle in the oven can consist of: of two stages: preliminary cooking and subsequent baking. In this case, you don’t have to marinate the leg in advance and add spices to the pan: bay leaf, peppercorns, you can also add onions, carrots, roots.

Pre-cooking does not cook the meat; it must remain firm. To keep the piece in shape, you can wrap the leg with thread or tie it with twine. Then the leg is removed, the threads are removed, dried, coated with spices and sauces, packed in foil and baked for 30-50 minutes.

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

Spicy sauces go great with fatty pork. To cook shanks in foil in the oven, it is better to use real mustard. It should be sharp, burning.

Ingredients

1 shank per 1.5-2 kg;

2 spoons of honey;

2 tablespoons mustard;

6 cloves of garlic;

1 spoon of salt;

1 spoon of khmeli-suneli.

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

Preparation

1. The skin of the knuckle needs to be thoroughly cleaned. You can simply scrape it with a knife or use a steel wool. Then rinse the leg well and wipe it.

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

3. Peel the garlic cloves, cut them in half and stuff a piece. You can simply insert the pieces into the meat through the previously made cuts.

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

5. Rub the knuckle with the prepared sauce.

6. Take foil and wrap our workpiece. You need to leave it like that for 2 hours, but it’s better to remove it overnight.

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

Recipe 2: Knuckle in foil in the oven with potatoes

A special feature of cooking shanks in the oven in foil according to this recipe is the addition of potatoes. If the leg cooks long enough, the potatoes can be baked whole. You don’t even need to remove the skin from young tubers, just rinse them well.

Ingredients

1 knuckle;

200 grams of onion;

1 kg of potatoes;

1 bay leaf;

2-4 tablespoons of oil;

6 peppercorns;

Seasonings for pork or barbecue.

Preparation

1. Prepare the knuckle. 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 and let marinate for 2-3 hours.

4. Peel the onion and cut into thick 5 mm rings.

5. Wash and peel the potatoes. Large tubers can be cut into 2 parts.

6. Place the piece in foil, place potato tubers in a circle, stick in onion rings and sprinkle everything on top with spices and salt. Don't forget to add peppercorns and bay leaves.

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

Recipe 3: Knuckle in foil in the oven with mayonnaise

One of the easiest ways to cook pork knuckle in foil in the oven. A minimum set of spices and additional ingredients.

Ingredients

1 knuckle;

100 grams of mayonnaise;

1 spoon of salt;

0.5 tsp. black pepper;

1 head of garlic.

Preparation

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

2. Prepare the shank: wash, clean, cut. The best way to do this is described in detail in the first recipe.

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

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

5. Unfold the foil, lay out a piece, and pack it.

6. Place in the oven. Cook the shank for about two hours at 170 degrees. Then turn off the oven, let the meat lie for another half hour, without unrolling the foil.

Recipe 4: Knuckle in foil in the oven with sauerkraut

Traditional Russian dish. It used to be cooked in an oven, but today everything is much simpler, thanks to foil. The shank turns out juicy, aromatic, and goes well with sauerkraut. And don’t try to replace it with a fresh vegetable, it won’t be the same at all. The dish is prepared in two stages with pre-cooking.

Ingredients

1 knuckle;

700 grams of sauerkraut;

7 cloves of garlic;

1 spoon of salt;

5 peppercorns;

2 bay leaves;

¼ spoon of black pepper;

50 grams of butter;

3 spoons of sour cream;

½ spoon of mustard;

2 onions.

Preparation

1. Wash the leg and wipe the skin dry.

2. Peel the garlic cloves, moisten and dip in salt. We make cuts in the skin and meat, stick in the prepared slices. We don’t use all the salt; we leave half to lubricate the piece.

3. Now you need to wrap the shank with threads so that the skin does not come off during cooking.

4. Place the preparation in a saucepan, add one peeled onion, bay leaves, add the remaining salt, add water and cook for 1.5 hours. If desired, you can add peppercorns and cloves to the broth.

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

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

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

8. Place cabbage on a piece of foil. Top the prepared piece, seal it and put it 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 it to the desired color.

Recipe 5: Stuffed shank in foil in the oven

Another recipe for pork knuckle with sauerkraut. It stuffs the pork leg, 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 spoons of mayonnaise.

Preparation

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

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

3. We wash the knuckle, clean the skin and carefully separate it from the pulp. But we don’t delete it, it should 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 move out.

6. Mix mayonnaise with salt and pepper.

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

8. Bake for 2.5 hours. First we set it to 180 degrees, after an hour we lower the temperature to 160.

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

A very aromatic and tasty recipe for cooking pork knuckle in foil in the oven. If you don’t have tkemali, you can try replacing the sauce with a mixture of ketchup with plum or applesauce, it will also work out well.

Ingredients

1 knuckle;

4 spoons of tkemali;

5 cloves of garlic;

1 spoon of mustard;

0.5 tablespoons of salt;

2 tablespoons of oil.

Preparation

1. The washed and dried leg should be beautifully cut. To do this, 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 the thickness of the skin.

2. Peel the garlic. We cut the cloves into 4 pieces lengthwise so that the pieces are sharp. We stuff the pulp.

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

4. Mix tkemali with mustard, add oil.

5. Rub the piece with the prepared mixture, transfer it to an airtight container or bag, pour over the remaining sauce and set aside to marinate for 12 hours.

6. We take out our preparation, rub the tkemali sauce well over the surface again, and pack the leg in foil.

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

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

A recipe for an amazing knuckle roll that will decorate any holiday table. It can be eaten hot, but slices from a chilled dish look especially beautiful. You can use any apples, but green ones are better.

Ingredients

1 knuckle;

2 onions;

2 apples;

2 bay leaves;

5 peppercorns;

70 grams of cheese;

1 spoon of salt;

2 cloves of garlic;

2 spoons of ketchup;

Preparation

1. Wash the knuckle, make a side cut and carefully remove the meat from the bone. Where necessary, cut with a knife. 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. Pass the garlic cloves through a press.

4. Three cheeses and add to the filling. It will be a binding product.

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

6. Grease the top and sides of the roll with ketchup, and pack it in foil.

7. Place in 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 harden.

8. Remove from foil, cut into transverse pieces of 1.5 cm and you are ready to serve!

Juniper berries added to the pan when cooking the shanks will give the meat a slight 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 coat the knuckle with hot sauce, but you don’t want to get your hands dirty, you can use a silicone brush. It applies the mass in an even layer and easily penetrates all difficult places.

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

The shank will be especially aromatic if it is marinated in dark beer for a day. By the way, you can also bake pork in it. Many traditional Bavarian recipes for preparing not only shanks, but also other parts of pork carcass have been created on the basis of beer.

Hello, my dear lovers of tasty and healthy dishes! From time to time, we all have to rack our brains about what to cook to please our household. If this has happened to you, don't despair. This article will be of great help to you. Today I’ll tell you how to cook pork knuckle and share 10 amazingly delicious recipes.

There are many recipes: preparing jellied meat, amazingly delicious filled rolls. To prepare main courses, use the hind knuckle. It is meatier and has less bone. But the front one is more bony and fatty. It is good for soups and jellied meats, because there is more fat here.

The calorie content of pork knuckle is 290 – 330 kcal per 100 grams. Protein approximately 19 g and fat approximately 25 g

The finished shank can be served either hot or cold. The traditional side dish for it is boiled potatoes or rice, as well as sauerkraut. Although, pork leg goes well with fresh vegetables and herbs. I like it better this way.

Delicious boar's knee dishes

In foil in soy sauce

Even if this is your first time dealing with a pork leg, believe me, you will succeed. This dish is incredibly easy to prepare.

Required ingredients:

hind shank;
150 ml soy sauce;
lemon;
head of garlic;
1 teaspoon crushed black pepper;
a little salt.

Scrape the bully well and rinse thoroughly. We make notches on the skin with a knife. For the marinade, squeeze out the citrus juice, mix it with the sauce and pepper. Grind the garlic cloves into a puree and add to the marinade, stir. You can add a little salt. But be careful not to over-salt, because soy sauce itself is salty.

Place the leg in a tight bag, pour the marinade on top and shake well. This will ensure the spices are evenly distributed. Place the bag in the refrigerator overnight.

In the morning, take the shank out of the bag (do not pour out the remaining marinade) and wrap it in foil. Place the dough in a baking dish and place it in an oven preheated to 200 degrees for an hour. Then reduce the temperature to 170 degrees and continue baking for another hour.

Then carefully unfold the foil and pour the marinade over the shank. Continue cooking at 170 degrees for about 15 minutes. Then turn the leg over, pour the marinade over it again and bake for about 10-15 minutes. That's all - nothing complicated, but what a fragrant yummy thing on the table. Just thinking about her makes my mouth water :)

In a sleeve with potatoes

This dish is universal - there is both meat and side dish. And the products used for its preparation are affordable.

Required composition of products:

hind shank;
3-4 cloves of garlic;
salt;
4-5 pcs. carrots;
7-8 pcs. potatoes;
crushed black pepper;
2 onions;
30 g butter;
spicy sauce;
vegetable oil.

We make cuts in the bully with a knife and place the garlic, cut into slices, into the “pockets”. Mix salt and pepper and rub the leg with this mixture. Afterwards, grease the shank with vegetable oil and place it in the sleeve. Place this preparation in the refrigerator for 2 hours.

Coarsely chop carrots and potatoes and add salt. Cut the onion into cubes, add a little vegetable oil to it. We transfer the vegetables into the sleeve. Add butter for flavor. We send it all to an oven preheated to 180-190 degrees. You need to bake for about 1.5 hours.

Carefully cut the sleeve and grease the bully with hot sauce. Then we continue to bake the leg with vegetables for another 15-20 minutes. That's all - the dish is ready. Bon appetit! I recommend watching the entire technological process of preparing this yummy in this video.

Juicy and tasty in a slow cooker

To get a crispy crust, the leg does not have to be baked in the oven. The same result can be achieved if you cook it in a slow cooker in wine-soy sauce.

Required ingredients:

2 pork legs;
carrot;
large onion;
a glass of semi-sweet red wine (250 ml);
1 bay leaf;
10 pieces. black pepper;
6 tbsp. spoons of soy sauce;
1 tbsp. spoon of salt;
6 cloves of garlic;
water.

Place the cleaned and washed legs into the multicooker bowl. We clean and chop the vegetables: the carrots into large pieces, and the onion into 4 parts. Place vegetables in a bowl. Add bay leaf, black pepper and salt to this. Fill everything with water - the liquid should cover the legs with vegetables by a centimeter.

Set the unit to “Extinguishing” mode, pressure at maximum. If you have a pressure cooker, the pork will cook in 40 minutes. But in a regular cartoon you will get about 1.5 hours.

Remove the legs from the broth (it is no longer needed) and stuff them with halves of garlic cloves. Next, return the shanks to the multicooker bowl and add wine and sauce. Set the unit to “Baking” mode and bake the shanks for half an hour.

Then turn the legs over. Set the unit to the “Bake” mode again and continue baking the buns for about a quarter of an hour. During this time, the shanks will brown and the sauce will thicken. More recipes on how to cook in a slow cooker.

Required Products:

1 front handlebar;
2 medium sized carrots;
3-4 cloves of garlic;
3 onions;
2-3 pcs. bay leaves;
5-6 black peppercorns;
salt;
water.

Scrape the knuckle and soak in cold water. Then rinse with clean water, cut into 3-4 pieces and place in a large saucepan. Fill the shank with water - it should cover the leg no more than 2 cm. Place the vessel on the stove (the heat should be maximum) and wait until the liquid boils.

Then reduce the heat to low and skim off the foam from the surface. 4 hours after starting to cook the shanks, add the peeled onions to the broth. Wash the carrots and cut them into slices and also add them to the broth. Cook for about half an hour, then enrich the soup with bay leaf and black pepper. And be sure to add salt.

Cook for another half hour, remove the vessel from the stove. Remove the bottle from the broth and let it cool slightly. Then separate the meat from the bone and finely chop it.

Chop the garlic using a garlic press and place it on the bottom of each plate. Place the pork on top and fill it all with broth. Let the dish cool and put it in the refrigerator until completely frozen.

Pork leg in beer in Bavarian style

Required Products:

larger bullock (about 2 kg);
2 liters of dark beer;
carrot;
medium bulb;
head of garlic;
150 g celery root;
3-4 peas of allspice;
3-4 pcs. bay leaves;
a pinch of cumin;
2 pcs. carnations;
1 tbsp. a spoonful of salt, liquid honey and grain mustard;
a little soy sauce (optional).

Place the bottle in a large saucepan and fill it with beer. Place the vessel over high heat. Stick a clove into a peeled onion. Cut the celery and carrots into large cubes.

When the beer begins to boil, skim off the foam from the surface and reduce the heat to low. Place the vegetables in the pan. Also add pepper, bay leaf, cumin and salt to the broth. Cover the pan with a lid and cook over low heat for 1.5-2 hours.

Remove the meat from the broth. Make the sauce - mix honey with mustard. Here we add 2 tbsp. spoons of beer broth and a little soy sauce. Mix everything thoroughly and grease the leg with the spicy mixture.

Place the shank in a baking dish and bake for half an hour in the oven at 160 degrees. Baste the leg periodically with beer broth and sauce. Serve the aromatic pork knuckle with sauerkraut and herbs.

Czech recipe

This delicacy will become a favorite on your holiday table. With glasses of dark beer and sauerkraut on the side, you’ll feel like you’re in the Czech Republic :)

Required Products:

rear handlebar;
3 glasses of dark beer;
2 medium onions;
3-4 glasses of water;
2 carrots;
1 laurel;
1 tbsp. spoon of salt;
10 g parsley;
10 black peppercorns;
head of garlic;
3 tbsp. spoons of vegetable oil;
1.5 tbsp. spoons of sugar;
5 potatoes.

Place the shank in a large saucepan and add salt. Add 7 black peppercorns and bay leaves here. Cut the onions in half, and 1 carrot into thick rings. Add these vegetables to the pan. We also place parsley stems and a couple of unpeeled garlic cloves here. Fill it all with 2 glasses of beer and 2 glasses of water.

Place the pan on the stove (the heat should be high at first) and bring the liquid to a boil. After removing the foam, reduce the heat to low and continue cooking for about 2 hours. Add water periodically - during the cooking process the liquid should be at the original level. Also turn the knuckle over several times.

Line a baking dish with foil and place the boiled shank in it. Cut the remaining carrots into large rings. Cut the unpeeled, thoroughly washed potatoes into 4-6 pieces and also place them on a baking sheet. Add unpeeled garlic cloves here. Pour vegetable oil over the top of the food.

To make vegetables and meat golden brown, mix the remaining glass of beer with 1.5 tbsp. Sahara. Pour this sauce over the vegetables and shanks. Bake at a temperature of 200 degrees for 20 minutes, and then 15-20 minutes at a temperature of 160. At the same time, pour the remaining sauce and juice over the vegetables and meat twice. Determine readiness by the softness of the potatoes.

Garlic roll

No store-bought sausage can compare with the roll prepared according to this recipe. Believe me, it turns out really delicious!

large knuckle;
head of garlic;
carrot;
bulb;
Bay leaf;
a little paprika;
salt;
water;
crushed black pepper.

We immerse the leg in a capacious container and fill it with water (the liquid should cover the bully by a couple of cm). We also immerse the peeled onions and carrots in the pan. Add bay leaf and add a little salt. Cook over low heat for about 3.5-4 hours.

Remove the leg from the broth and cool slightly. Carefully remove the skin from it - try to keep it as intact as possible. Separate the meat from the bone and chop it with a knife. Salt the pork. We also add hot pepper and paprika to the meat.

Cooking on the grill

You can prepare shanks with a delicious caramel crust without an oven. For example, on the grill. It will turn out incredibly tasty, and even smoky. Just to make the pork soft, the leg will have to be cooked first.

Required ingredients for the dish:

hind shank;
2 liters of water;
a handful of onion peels;
3 pcs. bay leaf;
2 tbsp. spoons of salt;
1 tbsp. spoon of honey;
1 tbsp. a spoonful of mustard;
5 black peppercorns;
1 tbsp. spoon of pork seasoning.

Immerse the leg in the pan and fill it with water. Add black pepper, bay leaf, onion skins and salt here. Place the pan over high heat and bring the liquid to a boil. Next, reduce the heat to low and continue cooking for about 2-2.5 hours.

Remove the shank from the broth (do not pour it out) and cool to room temperature. Season it with pork seasoning on top. Set aside for an hour - during this time it should marinate.

For the sauce, mix honey with mustard and 70 ml of the broth in which the leg was cooked. Coat the shank with this sauce. For frying, the coals must be hot, just like for a barbecue. We put the leg on 2 skewers or place it on a wire rack. Fry until a caramel crust appears. At the same time, periodically turn the leg over and coat it with mustard-honey sauce.

Now you know what you can make from knuckle at home. I am sure that the recipes from today’s article will help you improve your culinary skills. Yes, write in the comments if you cooked the shank in an air fryer or hot smoked it. How did it work out for you?

Don't stop there - . And that’s all I have for today: bye!