Meat shank. Appetizing shank: how to cook pork shank in the oven. To make the sauce you will need

A pork shank is a part of a pig's leg, from ham to hoof. It is prepared in all sorts of ways, but it does not always turn out tasty and juicy. It can be especially difficult for novice cooks to deal with millions of recipes, and choose the one that will not take much time and the end result will delight you with an amazing taste. Here are some popular ways to cook a pork knuckle using the oven.

In the oven, the pork knuckle turns out to be especially tender, tasty, with a ruddy golden crust. It is especially appropriate to cook this dish in winter, when the body needs hot and fatty foods. And although the recipe is not difficult at first glance, you should not rush in this matter and strictly follow the recommendations.

For cooking, you will need to take the following products:

• Pork shank - 1 piece.
• Black peppercorns - 6 pieces.
• Bay leaf - 2 pieces.
• Cloves - 3 pieces.
• Large onions - 1 piece.
• Carrots - 1 piece.
• Salt to taste.
• Mustard - 1 teaspoon
• Honey - 1 teaspoon.
• Vegetable oil - 1 tablespoon.

Cooking process:

1. Before cooking, be sure to carefully prepare the meat. It is washed well, the skin is greased on the fire.
2. It is advisable to boil the knuckle beforehand, then it will be juicy and soft. To do this, you need to take a container of 3-4 liters, put the meat there, fill it with water so that it completely covers it.
3. Add whole carrots, onions, bay leaves and black pepper and heat. It should take at least 2 hours for everything to boil well.
4. As soon as the meat is ready, it should be removed from the broth, greased with honey, mustard, salt and pork seasoning and left to marinate thoroughly for 20 minutes.
5. At this point, you can turn on the oven so that it warms up well.
6. The baking sheet is carefully greased with vegetable oil. It can be replaced with lard if desired.
7. The chopped onion is laid out, and the shank is added on top.
8. You need to bake the dish at a temperature of at least 180 degrees. In the process, fat will be released, they should water the meat so that it acquires a golden appetizing crust.

Not everyone loves baked foods, or tries to eat less fried foods. In this case, you can cook the dish without the oven. To do this, it is enough to boil the product in the way described above.

After the meat is removed from the broth, the following manipulations are performed:

• Incisions are made to gently extract the bone.
• The result is a layer that is covered with chopped garlic or pork seasoning.
• The meat is wrapped in the form of a roll.
• To fix the form in the form of a roller, cling film is used.
• The result is sent to the refrigerator for several hours.

After a while, the meat will be saturated with garlic and seasoning, and will acquire a pleasant taste and aroma. After that, it can be sliced \u200b\u200band served. It will be a great decoration for any occasion, or an exquisite addition to a family dinner.

If you have no desire to mess around with meat for a long time, but you want to eat a delicious pork knuckle, then you can use the cooking method in the sleeve. It is truly considered a universal method of turning any meat into a delicious meal. And it will take quite a bit of effort and time.

The following products should be on hand:

• Pork shank - 1 piece.
• Garlic - 1 large head.
• Mustard - 1 tablespoon
• Salt to taste.
• Pork seasoning to taste.

Cooking process:

1. An important rule for working with the shank is to thoroughly wash it.
2. You can replace this action by soaking the meat in cold water for 20 minutes. Then you need to let the water drain well and dry the surface a little.
3. Before being sent to the oven, the meat must be marinated, for this it is wiped with spices and salt. It is advisable to give it a couple of hours, brew well. Mustard perfectly softens meat, and after cooking, not a single vein is felt.
4. Once the shank is marinated, you can place it in the culinary sleeve and send it to the oven to bake.

The temperature regime should be from 150 to 180 degrees, it will take an average of 1.5-2 hours until the shank is fully ready. But a lot also depends on the size of the piece.

If you want to pamper your guests with something special, then you can cook pork meat in wine. This is usually a win-win option for any festive table, since it has a bright, memorable taste and does not require a lot of effort to prepare.

You will need to take the following ingredients:

• Pork shank - 1 piece.
• Fat sour cream - 500 g.
• Garlic - 1 small head.
• Carrots - 2 pieces of medium size.
• Bulb onions - 1 large.
• Semi-sweet red wine - 0.5 l.
• Bay leaf - 2 pieces.
• Black pepper is not ground.
• Salt and spices to taste.

Cooking process:

1. All vegetables are peeled and washed under running water.
2. Wine is poured into the container, and poured into: onions, carrots, garlic and spices.
3. The meat is laid out and if the wine does not completely cover it, you can add a little boiled water.
4. This marinade remains overnight in a cold place for 7-8 hours, it is possible overnight.
5. In the morning, the knuckle is taken out and laid out in a baking dish.
6. It should be pre-lubricated with fat or oil.
7. The meat is heavily covered with sour cream, which is mixed with crushed garlic.
8. You need to bake the dish in the oven for at least an hour, at a temperature of at least 250 degrees.
9. Fried or boiled potatoes are great as a side dish.

Recipes can be tweaked or experimented with with side dishes. The main thing is to strictly follow the technology so that at the end the meat is not dry or harsh. The age of the pig should also be taken into account, the shanks after young individuals can be baked for a shorter amount of time and the meat from them will be several times juicier. But after the old animal, the piece must be carefully and for a long time marinated, baked longer, constantly pouring it with melted fat. In this case, the finished result will be tasty and no less juicy.

Video instruction

Fans of meat dishes know firsthand how delicious a properly cooked pork knuckle can be. Moreover, there are a great many recipes, among which everyone can choose the most suitable option.

A little about the dish

Many people associate pork knuckle with Germany. This is because Germans value not only good beer, but also meat dishes. German cuisine, for all its simplicity, is replete with hearty and delicious meat treats. However, the knuckle was prepared (and continues to be prepared) in almost all European countries, and, moreover, everywhere there are subtleties and specific recipes. The main method of preparing this meat dish is baking.

The difference concerns the choice of spices and sauces, pickling and, of course, the ways of serving the finished culinary masterpiece on the table. Most marinades are prepared in water (this is typical for German cuisine), although no one bothers to use mayonnaise, tomato juice, wine and even beer for this.

Do you want to impress your guests with something special or indulge yourself with meat delicacies? Then choose a suitable cooking method and start creating a culinary masterpiece.

Pork knuckle and dishes from it

There are many options for how to cook shank. To do this, you can use an electric or gas oven, a microwave oven, and even a multicooker. If you cannot boast of great experience in cooking meat dishes, then it is better to start mastering recipes with the simplest ones.

Classic pork knuckle

To prepare such a meat dish, you will need:

• 2 pork knuckles (it is worth taking the back ones, as they have more meat on them)
• 4 large garlic cloves
• 5 grams of cumin
• 5 bay leaves (fresh or dried)
• 1 pinch salt (to taste)
• 2 liters of water
• 5 grams of black pepper
• 5 grams of hot pepper
• 1 gram marjoram
• 3 onions

Pork shanks are thoroughly washed under running warm water. If necessary, scorch them (over the hotplate), then scrape with a knife, then rinse again. The water is mixed with salt and spices, then bay leaves are added there. It is necessary to fill the shanks with liquid and place them in a cool place, for example, in the refrigerator, for 11-12 hours (or even longer). You do not need to add vinegar to the marinade, since the finished dish will turn out to be sour. When the meat is marinated, it should be boiled in the brine in which it was soaked for at least 2-2.5 hours (until the shanks are soft).

The onions need to be washed (not peeled), then cut into large pieces. Both shanks, onion pieces (for example, large half rings) are laid out on a sheet, everything is poured on top with a small amount of broth. The products are sent to the oven for 15 minutes, then poured over with broth again. Pork shank is baked over low or medium heat for half an hour. A ready-made delicacy with stewed or sauerkraut and boiled potatoes is served.

A marinade made from water with spices can be replaced with live beer, but keep in mind that boiling shanks in it will fill the kitchen with a strong sour smell that will not disappear soon.

Pork knuckle with soy sauce

This is not entirely traditional, but a very interesting way to cook pork. To create such a culinary masterpiece, you will need:

• 1 pork shank
• 150 grams of soy sauce (preferably no additives)
• 1 lemon
• 1 head of garlic
• 1 teaspoon black pepper
• 1 pinch salt (to taste)

First, you need to wash and scrape the meat. If necessary, scorch it over the fire, then once again walk over the skin with a knife and rinse. You need to make several notches on the shank (randomly pierce the meat with a knife in several places). To make the marinade, squeeze the juice out of the lemon and mix it with the pepper and soy sauce. The garlic head is disassembled into teeth, cleaned and rubbed on a fine grater or pressed through a press. Then the resulting gruel is added to the marinade.

The meat should be placed in a bag and filled with marinade liquid. Then everything is tied tightly and shaken. The raw shank is sent to the refrigerator for 10-12 hours. You can do this in the evening if you plan to cook meat in the morning. When the knuckle is soaked, it must be removed from the bag and wrapped in foil. Do not rush to get rid of the marinade, pour it into some container. The leg is baked in the oven at a temperature of 180 to 200 degrees for about 2 hours. Then you need to take out the meat from the foil, pour it with marinade and send it to the oven for another quarter of an hour - this will allow the pork to brown appetizingly.

Pork knuckle with potatoes

This recipe is good because you can "kill 2 birds with one stone", while cooking both meat and side dishes. In order for a ruddy pork knuckle with potatoes to appear on your table, you need:

• 1 hind pork leg
• 4 large garlic cloves
• 1 pinch of salt
• 4 carrots
• 8 potatoes
• 2 onions
• 1 pinch black pepper
• 30 grams of butter
• 1 tablespoon vegetable oil

As in the previous recipes, you should wash, singe and scrape the shank if necessary. Next, several not too deep cuts should be made in it with a knife. The garlic is peeled and cut into small pieces (but not rubbed). Place the garlic cloves in the cuts in the meat. Then the salt is mixed with pepper and oil, then the shank is rubbed with this composition. The meat must be placed in the refrigerator for 2-3 hours to soak.

In the meantime, it's worth tackling the vegetables. Potatoes and carrots are peeled and washed, and then cut coarsely (potatoes are cut into 4 pieces, and carrots are cut into large chunks). Onions need to be peeled and then chopped into cubes. Then all the vegetables are mixed, a little vegetable oil is added to them.

When the meat is marinated, you need to place it in the baking sleeve, add the vegetable mixture there, tie everything up and put in the oven for 1.5-2 hours. You can untie or cut the sleeve 15 minutes before being ready and pour the shank with soy sauce, or grease with mustard.

Pork knuckle in a slow cooker

Those who prefer a multicooker to the oven should definitely try cooking meat in it. To taste, such a pork knuckle is no worse than a traditional one baked in the oven. It will require:

• 2 pork legs
• 1 large onion
• 250 grams of red semi-sweet wine
• 1 bay leaf
• 10 black peppercorns
• 6 tablespoons soy sauce
• 1 tablespoon salt
• 6 cloves of garlic

The meat is thoroughly washed, then placed in a multicooker container. The vegetables are washed, peeled and cut (in large pieces), then added to the meat. Bay leaves, pepper and salt are also placed here. Then you need to add water to the multicooker bowl so that it fills the entire volume. It is advisable that the liquid covers the meat and vegetables by at least 1 centimeter.

Those who have a multi-cooker pressure cooker will need to cook the knuckle for 40 minutes, no more. An ordinary slow cooker will cope with the preparation of this dish in the same 1.5 hours as the oven. Then the meat is removed from the broth, cuts are made in it and garlic cloves are placed there. After that, the knuckle is returned to its place, wine is added to the container and everything is baked for another half hour. Pork knuckle in a multicooker is cooked in the "Baking" mode (it is suitable not only for muffins, breads and other bakery products).

Of course, washing the multicooker container after cooking a meat dish is much easier than cleaning the oven.

Pork knuckle is a delicious and satisfying dish that is equally well suited for family, home dinner and for treating guests. By choosing a suitable recipe and following it, you can easily turn a pork leg into a real culinary masterpiece.

Read also

The choice of meat for roasting should be approached with knowledge. The front leg would be ideal for cooking jellied meat, but we plan 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.

Council. To make the baked meat juicy and tender, do a little test by choosing a leg in the store - lightly press on the shank. In this case, the meat should spring a little. Then the perfect dish is guaranteed.

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

1. Lightly burn the leg over the 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 for making pork shank. And each is good in its own way. We will focus on a classic recipe with a minimal 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 prepare an appetizing shank in foil, we need:

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

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

Prepare the marinade: mix chopped garlic, mustard, salt, spices. We take a pre-treated 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 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 in this case 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 prepare the 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

Place the pre-treated pork leg 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. Cook over low heat for about an hour, possibly up to an hour and a half (the duration of the cooking will depend on the size of the drumstick and how soft you would like the meat to be).

Council. 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.

Council. If crispy pork skin is not to your liking, do not discard 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.

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

As an experiment, try using some 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. We roll it into a tight roll and wrap it with cling film. After a couple of hours, we take it out of the refrigerator and can be served.

So we have prepared a simple, nutritious and incredibly delicious dish. Do you have these recipes in your cooking box? Not? Then be sure to try them. We wish you culinary success and bon appetit!

Pork shank recipe: video

When preparing for various celebrations, many are interested in how to cook a pork knuckle. The dish is often served in restaurants. Therefore, it adds significance to a particular event. There are many veins and ligaments in the lower leg, but there is a limited amount of meat. To make it tasty and juicy, it should be cooked for a long time. The shank can be baked in the oven. This should be done for at least 3 hours. At the same time, there is a high probability of drying the shin. Experienced cooks prefer to boil the drumstick first, and only then bake it.

Before preparing the shank, it is important to consider that on average its weight fluctuates around 1200 grams. In this case, one drumstick is designed for one serving. In the process of cooking, it is fried, plus a large weight of bones. Therefore, the portion will be quite solid, but not too large. Shank is served with various side dishes, the most common is stewed cabbage and baked apples.

How to cook pork knuckle deliciously?

It takes a long time to prepare the pork knuckle, the recipe includes several technological stages.

First, the drumstick must be properly welded. Onion, carrot, celery root, bay leaf, black peppercorns are added to the broth. After boiling water, add the prepared shank, which is first thoroughly washed and then dried. Boil the drumstick for at least 40-60 minutes.

Pork knuckle: recipe with photo

Secondly, the drumstick is prepared for baking. The shank is cooled, dried, then notches are made with a sharp knife in the form of rhombuses. Make an incision in the skin! In this case, the shin will cook faster. In addition, excess fat will be quickly melted away.

Thirdly, the knuckle is baked in a well-heated oven. The temperature should be 220 degrees for the skin to set quickly. After 10-15 minutes, the temperature can be lowered. Every 10 minutes, the drumstick is removed and poured abundantly with fat to keep the pork juicy inside. After the baking time is over, the drumstick is removed from the oven and loosely wrapped in foil. The dish needs to be infused for 10 minutes. Then it can be served.

Stew sauerkraut is considered a classic side dish for the shank; if it is not there, then you can simply stew red or white cabbage. Sauerkraut gives an original sour taste. In addition, it allows pork to be digested faster and reduces the burden on the digestive organs.

Sauerkraut stew lowers blood cholesterol levels. In addition, it removes toxins from the body. Therefore, stewed cabbage is a healthy, correct and easy addition to pork. How to cook the drumstick itself, we discussed above. Now let's look at how to stew sauerkraut.

Ingredients:

Sauerkraut - 250 grams;
Onions - 1 piece;
· Vegetable oil - 1.5 tablespoons;
· Cloves, caraway seeds on a pinch;
· Bay leaf - 2 pieces;
· Tomato paste - 1 tablespoon;
· Sweet and sour apple - 1 piece;
· Juice of half an orange.

Juicy pork knuckle: cooking recipes: cooking recipe

Cooking method:

1. Shred cabbage into thin strips;
2. In hot vegetable oil, fry the onion, cut into half rings, add cabbage after a couple of minutes, fry for another 5 minutes;
3. Add spices and ¼ cup of cabbage pickle;
4. Simmer for 15 minutes;
5. After the brine has evaporated, add tomato paste, orange juice and an apple grated on a medium grater to the cabbage;
6. Simmer the garnish under a closed lid until the liquid evaporates;
7. Turn off the heat and let the side dish brew for 10-15 minutes.

Mustard and sour cream sauce with horseradish will be an excellent addition to the side dish. They will accentuate the taste of pork and make the dish even more spicy and original.

Honey pork knuckle: recipes in the sleeve

The cooked knuckle in the sleeve is very juicy. It is baked in this way much faster. You can put the drumstick in a bag along with a side dish. It is better to take products that neutralize fat as a side dish. Apples or quince would be a great solution.

The meat will be very tasty if marinated in honey and mustard. Despite the fact that the dish takes a long time to prepare, the cooking process is quite simple and does not require any culinary skills.

Ingredients:

· Pig shank - 1 piece;
· A mixture of salt and black pepper;
· Mustard - 1 tablespoon;
· Honey - 1 tablespoon;
· Soy sauce - 2 tablespoons;
Garlic - 8 cloves.

Honey pork knuckle: recipes in the sleeve

Cooking method:

1. We wash and dry the lower leg thoroughly;
2. Peel the garlic and cut into quarters;
3. We make incisions on the skin;
4. Rub the shank with a mixture of salt and black pepper, insert garlic cloves into the grooves;
5. Mix honey, mustard and soy sauce;
6. Rub the skin with the resulting marinade and leave the shin to marinate for 12 hours;
7. Place the knuckle in the baking sleeve;
8. The dish is cooked for 2 hours at a temperature of 180 degrees;
9. After 2 hours, the sleeve opens, apples or quince, cut into quarters, are added to the bag. The dish is cooked for another 30 minutes.

How not to spoil the shank recipe?

It takes a long time to prepare a juicy and tasty pork knuckle, the cooking recipes are basically all of the same type. But the recipe is easy enough to spoil if you do not adhere to the basic rules and recommendations.

For the dish to be tasty, you must:

• Defrost food correctly. Use a slow defrost. In this case, the ice will gradually turn into water, keeping the original consistency as much as possible. First, the shin is thawed in the refrigerator, then kept at room temperature;
• Preserve the skin when boiling. During cooking, the peel should never be removed. Otherwise, the consistency of the meat will be too loose. But when baking, the skin can be removed so that the meat becomes covered with a ruddy crispy crust;
• Add spices, herbs and vegetables to the broth. The shank will be saturated with pleasant aromas if you add carrots, onions, celery root, bay leaves, and various spices to the broth. It is better to place the spices in a gauze bag so that they do not spread over the broth;
• The boiled shank is baked after the shank is dry. You should not put wet pork in the oven, otherwise it will dry out and be harsh;
• Tender meat. If visually it seems that the meat is tough, then it should be soaked for several hours in milk, and only then proceed to the cooking process.

Of course, the taste of the finished dish is determined by the quality of the products that were used in the cooking process. First, you need to choose the right pork drumstick. It is quite easy to do this if you know the following points:

• Skin. The skin should be uniform white or slightly yellowish in color, without bruising, damage and various spots;
• Slice. If the meat on the cut is windy, then you should refuse to buy a piece. The cut shows how much fat is in the lower leg. If the pork is too fat, then you shouldn't buy it. During the cooking process, the fat will be melted and very little meat will remain. The shank will look unappetizing;
• Freshness. Determining whether a piece is fresh in front of you is very simple. Press your finger on the meat, if the formed fossa is quickly restored, then you have a fresh shin in front of you;
• Color. The meat should be a deep red-wine color, and the lard should be white. If the meat is dark, and the bacon has a yellow tint, then you should not buy such a piece, as this indicates that the animal was old. This means that the knuckle will turn out to be tough;
• Aroma. A light sweetish aroma indicates the freshness of the meat. If there are extraneous odors, then the purchase should be abandoned;
• Appointment. If you plan to bake a piece, then pay attention to the amount of meat. There is only one rule: the larger the meat part, the better. If jellied meat is made from the shank, then it is better to take the front part, from which there will be a rich broth.

How to serve the shank of a pig?

In the classic version, the dish is served on a wooden cutting board along with sauces and garnish. Supplement the drumstick with a knife and fork to hold the piece. Beer will be a traditional addition to pork.

Pork knuckle: classic serving

If the dish is served at the festive table, then it is better to use a ceramic flat plate. The piece is provided small so that it is convenient to eat.

Pork knuckle: a festive serving dish

For a large company, it is better to serve the knuckle in a baking dish. This will emphasize the scale of the occasion. In addition, guests will be able to cut a piece of their own.

Pork knuckle: serving option for a large company

Pork shank or shank is the tastiest upper leg, adjacent to the knee joint. Most often, housewives take a back knuckle to cook jellied meat. There are a lot of recipes for using this type of pork meat. And I also have them, I will tell you how to cook pork knuckle at home is simple, tasty and very affordable. These recipes are perfect for winter. In the cold season, our body needs hot, hearty food, and a crispy, juicy knuckle will pamper the homemade, mouth-watering taste of the dish.

Do you think that there is nothing difficult in preparing this part of a pork carcass? There are some wisdom in this, and if you do not know the basic methods of cooking, instead of a juicy dish, you can get a piece of unappetizing, tough meat.

Shank benefits

For good health, the body needs special gelling substances, our joints and bones need them. The backs of pork legs are rich in them, in addition, they have a large supply of minerals - iron, zinc, selenium. Also present in pork meat is vitamin B12, arachidonic acid, which is responsible at the cellular level for metabolic processes in the body. We must not forget that this is a meat source of protein. Pork shank dishes contain a lot of fat, and therefore are contraindicated for people with high cholesterol. They are high in calories, for dieters, they are completely unsuitable, this is not a dietary product. Ultimately, if you want, you can eat a small piece, but only quite a bit.

Shank in an oven baking bag

This dish at home turned out to be a real experiment for me, it turns out to be tasty, juicy, aromatic, and most importantly, almost all the dishes used remain almost clean.

What needs to be prepared:

• pork knuckle - 1 piece;
• mayonnaise and tomato paste (sauce) - 1 tbsp each;
• garlic - 3 teeth;
• dry rosemary, thyme - 1 tsp each;
• dry garlic - 2 tsp;
• salt and pepper to taste.

1. In a bowl, mix together - salt, pepper, garlic, rosemary, thyme.
2. Make notches in the meat with a knife, stuff them with fresh garlic, cut into slices.
3. Grate the meat with a mixture of spices, put it in a polyethylene bag, tie it well so that there is no air left. Pack in 2 more bags without air, and place in the refrigerator for a day.
4. Next, the knuckle is cooked over low heat in a bag for about an hour, turn off the heat, leave in a saucepan for 30-40 minutes. We drain the water, let it cool, remove the bags.
5. Combine mayonnaise with tomato paste, add the remaining spices, grease the shank, put it in a baking sleeve, tie it, pierce a few holes with a toothpick, put it on a baking sheet.
6. Further, the pork shank is cooked in the oven in the sleeve at a temperature of 200 degrees, for about an hour. After the sleeve is cut, and the meat is placed in the oven for 5-7 minutes, for ruddiness.

The recipe for cooking pork knuckle in the oven

A great dish that requires neither culinary skill nor time. It is prepared quickly and easily, eaten quickly. With a minimum of effort, you can make a delicious, hearty meal for lunch, dinner, or for a special occasion. Your skill will certainly be appreciated by guests and family, and only you will know that its preparation is ridiculously simple.

For a kilogram of shank, we need a kilogram of potatoes. Peel the potatoes and boil until half cooked in salted water.

1. We preheat the oven to 250 degrees.
2. Clean and finely chop four garlic cloves into a small bowl. Finely chopping bay leaves. Add salt and pour in a few tablespoons of olive oil. If olive oil is not available, you can use sunflower. We knead all this thoroughly with a crush and mix until smooth.
3. We make cuts in the shank and put the resulting mass of spices there. We grease the knuckle with it and leave it to soak for half an hour.
4. Put the potatoes cut into pieces on a baking sheet, sprinkle with salt and white pepper. We put a grate on a baking sheet, and put our knuckle on it.
5. Baking - 15 minutes at t \u003d 250 g, after which we reduce the temperature to 170 degrees and bake for another hour and a half. During the time spent in the oven, the shank will acquire a delicious golden brown crust, and the potatoes will be soaked in meat juice, having received amazing taste.

Knuckle in a slow cooker: recipe with photo

Maybe some of the readers would like to use smart devices. I'm talking about how to cook a shank in a multicooker.

Required: pork knuckle - 1 piece; onion, bay leaf, garlic, dill (parsley), salt, black pepper (peas or ground), sweet paprika (ground). Take all the listed ingredients according to your taste.

1. Wash and clean the shank.
2. Chop the garlic and onion finely with a knife, mix with salt, paprika and ground pepper. Grate the meat with this mixture, leave for a couple of hours.
3. Transfer the meat to the multicooker bowl, pour in one and a half glasses of water, put a few peppercorns, and a bay leaf.
4. Set the "stewing" mode, cooking for 50-60 minutes.
5. Cool, remove the bones, flatten the meat with the skin down, salt to taste, sprinkle with grated garlic and chopped herbs. Wrap it up in food grade polyethylene, press down with oppression, move it to the refrigerator. Boiled pork shank roll is ready!

Pork shank roll with a photo in a slow cooker

• Pork shank - 1.5 kg;
• water - 2 liters;
• coarse salt - 3 tbsp;
• bay leaf - 2 pcs;
• allspice - 5 peas;
• carnation buds - 2 pcs;
• garlic - 3 teeth;
• carrots - 2 root crops;
• onions - 1 head;
• onion husks - a handful;
• the film is food grade and durable thread.

1. First, we prepare a decoction from onion peels, it will be needed to cook a roll from a shank. Pour 2 liters of water into the multicooker bowl, add the onion peel, add the onion head, allspice, clove buds, bay leaf. Set the mode "cooking" or "soup", time - 30 minutes. The boiled husk after the end of cooking should still stand for 50 minutes.
2. While the husk decoction is preparing, prepare the shank. We wash it well, scrape it with a knife from dirt, pull out the bone, gradually cutting off with a sharp knife all the attached tendons and muscles from the bone. If you wish, you can lightly beat off the skinned layer of meat with a hammer to create a flat surface. To taste - add salt, sprinkle with pepper, coat with garlic crushed through a press. Put the chopped carrots on top in thin strips.
3. We transfer the meat layer to cling film, wrap it neatly in the form of a roll, wrap it with foil, tie it with a strong thread.
4. Salt the onion broth. We pierce several holes with a knife in a roll. This is necessary so that during the cooking process the salt penetrates evenly into the meat and acquires a beautiful onion color. Place the roll in the multicooker bowl, set the "quenching" mode, time - 2.5 hours.
5. At the end of cooking, move the roll to the dish, cool slightly, remove the thread. Do not remove the film, put the roll in a suitable shape, press down with a load. Leave to cool completely in the refrigerator. Then free from the film, cut into the desired pieces in a cooled and tamped form. Serve to the table with various sauces, herbs, vegetables.

What else can you cook from pork shank

In any cookery book, it is not difficult to find a description of pastroma recipes made from chicken, beef or pork. Jews prepare such a meat delicacy dish from beef, in Romania from pork. And I have a slightly different proposal. I will tell you how to cook a pork knuckle in the oven so that a delicious pastroma comes out.

• pork knuckle;
• ready-made mustard and spices for meat - 2 tbsp each;
• ground black pepper - incomplete tbsp;
• garlic - 4 teeth;
• honey - 2 tsp;
• soy sauce - 2 tbsp;
• vegetable oil - 1 tablespoon

Marinade for 1 liter of water :

• sugar and salt - 2 tbsp each;
• allspice and common peppers - 5 peas each;
• clove buds - 4 pcs;
• bay leaf - 2 pcs;
• dried garlic - incomplete tbsp.

Glaze:

• liquid honey with olive oil - 2 tbsp each;
• soy sauce with sweet paprika - 1 tablespoon each

First, prepare the pork shank marinade. Salt water, add sugar, two types of peppers, clove buds, bay leaf, dry garlic, boil, turn off the heat, let cool.

We wash and clean the shank, place in a saucepan with marinade, leave to marinate for 24 hours. The next day we take out the meat from the marinade, dry it well with napkins, carefully pull out the bone.

We combine together: pepper, mustard, spices, crushed garlic through a garlic press, honey, oil, soy sauce. We rub the pork, wrap it in a roll, tie it with thread, and clean it again until morning.

Then I put the roll on the wire rack, and put it on a baking sheet, into which I pour some water. I wrap the entire baking sheet in foil, bake for about an hour at a temperature of 180 degrees.

I remove the foil, grease the meat with glaze. Combine the listed ingredients for the glaze, put them in the oven for 10 minutes.

Again, I wrap the knuckle with foil so that all the aromas are absorbed and the meat reaches. I cool it down, and tomorrow there is ready-made yummy on the table!

Watch how to cook pork knuckle in the oven, video: