It is clear that you need to start yourself knuckle, preferably in the skin - there are many lovers of crispy pork skins who will sell their mother for it. If you don’t like it, cook it in the skin anyway, so the meat inside will remain juicier and will not dry out.

A standard shank weighs about 1200 g, but count it for one serving. Yes Yes exactly. Throw it on the skin and fat, on the bones, on the boil, and there will not be as much left as it might seem at first. But the portion will be solid, impressive.

In cooking shank, you can go in two ways - simple, but long, or a little more difficult, but fast. A simple way is to stick the knuckle into a preheated oven at a low temperature - about 160C - and hold it there for three hours. It does not suit us - to wait too long and the result is a little dry all the same.

Restaurant practice with its manufacturability goes the second way. First, the shank is boiled. Welded knuckle already much softer, juicier and has time to salt and soak in all sorts of flavors. It does not need to be baked for very long, just brown at a high temperature - just to order, which is convenient for both the cook and the client.

Cook

So what are we doing. Put water in a large saucepan to boil. As it boils, throw into it all sorts of roots - carrots, parsley, celery, ginger - coarsely chopped. Throw a couple of onions with a cut top in the last layer of the husk, stick cloves into the onions - 6-7. Season the water with salt, add Bay leaf and coarsely crushed black and allspice. Marjoram and juniper berries can be added to simulate the aroma of game.

Now you can load the washed and dried shank there, wait for it to boil again and cook over low heat for 40 minutes to an hour. Cooking time depends on the desired softness of the final product, on the total weight of the shank and on the age of the pig. In direct ratio.

intermediate stage

Put the cooked shank on a dish and let them cool a little so that you can already take it with your hands. Now the desired skin needs to be incised so that subcutaneous fat is baked faster and melted. They do this with a sharp knife, crosswise with rhombuses, with a step of a couple of centimeters. You need to cut through only the skin itself, trying not to touch the meat, from the convex outer side. You will get such notches as on a pistol grip.

knuckle it would be nice to grease - this can be done before baking, and towards the end. It is safer towards the end - the coating will not burn. Usually take some spicy mustard large fraction, mix it with a small amount of vegetable oil or melted fat, add crushed pepper and coat the knuckle. It is convenient to do this with a silicone brush, pulling out a baking sheet with appetizing and already ruddy shanks. Remember to line the baking sheet with foil, otherwise it will be a chore to wash.

bake

The oven must be preheated to a high temperature in advance - you can start from 200-220C so that the skin immediately seizes, then after 10-15 minutes lower the temperature to 180-190C and hold until the skin becomes ruddy and glossy. Every 10 minutes it is good to water the shank with juices and fat. Total shank usually baked for 30-40 minutes, again depending on total number, the presence of blowing-convection, etc.

Next to the handlebars is very appropriate for free place put small sour apples: baked apples are an excellent side dish, as well as for fat geese.

Remove the finished shank from the oven directly on the baking sheet, cover loosely with foil and let rest for 10 minutes.

Garnish

Here, in fact, is the whole simple process. It remains to submit the rudders. They, of course, need a side dish, and with the function of neutralizing fat. We have already talked about apples, the classic addition is stewed sauerkraut. If possible, just buy German Sauerkraut in banks - in some places it is sold. No - put out the cabbage yourself, it's easy.

First, fry the onion in butter in a saucepan, then add the squeezed cabbage and fry everything together, then add half a glass of water or brine, sprinkle with breadcrumbs on top and set to brown in the same oven, on the lower level, under the shank. They will be ready almost at the same time, or remove the shanks and leave the cabbage for another 10 minutes while the shanks are resting. Make sure that all the liquid does not boil away - if necessary, add more in the process.

Traditionally, strong mustard and horseradish with sour cream are served with the shank, then it’s very good. Well, do not forget the serrated steak knife and fork, although many men at the sight of the knuckle immediately take on an animal appearance and torment it with claws and teeth. In principle, if we discard a thin touch of civilization and the conventions of upbringing, this has its own charm.

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What dishes are prepared from pork knuckle

The pork leg can be divided into several parts. The knuckle is a specific area of ​​the pork leg, located between the hoof and the ham. This part can be prepared in many ways. It makes excellent tasting dishes. It is baked in the oven, used to make rolls, casseroles with vegetables, soups and jelly.

How to cook pork knuckle in the oven

There are many recipes for cooking pork shank in the oven. IN different countries it is made according to its original recipe. Any cook can tell you how to cook pork knuckle in the oven.

Product List

To bake the shank in the oven, you will need the following products:

• pork knuckle;
• six peas of pepper;
• two bay leaves;
• three cloves;
• bulb;
• carrot root;
• salt;
• mustard;
• any ready-made seasoning for cooking pork;
• oil for greasing the mold.

Preliminary processing

Before cooking a pork knuckle, it is thoroughly washed and ground over a fire. After peeling the skin with a knife, put the meat in a pan. Fill the container with water, completely covering the meat. The pot is put on fire.

Cooking time

The meat is boiled for an hour after boiling water. After that, carrot root, cut into several parts, and spices are added to the pan. The broth is salted to taste and left to simmer over low heat for another hour. The whole cooking process takes two hours.

Preparing meat for roasting

The boiled drumstick is taken out of the broth. Thoroughly lubricate with a marinade made from mustard, honey and seasoning for pork. Before baking, marinate it for twenty minutes.

Baking in the oven

The oven is heated to 180 degrees. A baking sheet or baking dish is well greased with oil. Spread the chopped onion on a baking sheet. A pickled shank is laid on it. During cooking in the oven, the meat is poured with rendered fat. In an hour, the dish will be completely cooked.

Pork knuckle roll without baking

The boiled shank can be used to make a roll. The finished meat is taken out of the broth and allowed to cool.

Carefully remove the bone. Make an incision and unfold the shank. The resulting layer is stuffed with grated garlic, sprinkled with seasoning for pork. Then rolled into a roll. The prepared dish is tightly wrapped in cling film and placed in the refrigerator. A few hours later, the food is ready.

Pork knuckle baked in the sleeve

For cooking you will need the following products:

• pork knuckle;
• five cloves of garlic;
• mustard;
• salt;
• prepared spices for pork.

Preparing meat for cooking

Shank preparation - important point in the preparation of this delicacy. Before cooking the pork knuckle, it is soaked in water for twenty minutes. Then carefully wash and dry slightly. The prepared drumstick is marinated.

marinating meat

The knuckle is rubbed with salt and spices, coated with mustard. Marinated for two hours.

Bake in the oven until fully cooked

Well marinated meat is placed in a roasting sleeve. The shank is prepared on a baking sheet in the oven, heated to two hundred degrees, for two hours.

Hello my dear lovers of delicious and healthy meals! We all have to rack our brains from time to time - what to cook to please our household. If this befalls you, don't despair. This article will be of great help to you. Today I will show you how to cook pork knuckle and share 10 amazingly delicious recipes.

There are many recipes: they cook jelly, awesome delicious rolls with stuffing. For cooking second courses, take the back knuckle. It is more meaty and has less bone. But the front is more bony and fat. It is good for soups and aspics, because there is more fat here.

Calorie pork knuckle 290 - 330 kcal per 100 grams. Protein is about 19 g, and fat is about 25 g

Ready knuckle can be served either hot or cold. A traditional side dish for it is boiled potatoes or rice, as well as sauerkraut. Although, the pork leg goes well with fresh vegetables and greenery. I like it that way.

Delicious boar 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:

• back shank;
• 150 ml soy sauce;
• lemon;
• a head of garlic;
• 1 teaspoon crushed black pepper;
• some salt.

Scrap the bulldyzhka well and rinse thoroughly. We make notches on the skin with a knife. For the marinade, squeeze the juice from the citrus, mix it with the sauce and pepper. Grind the garlic cloves in a puree and add to the marinade, mix. You can add a little salt. But look, do not oversalt, because soy sauce itself is salty.

We place the leg in a tight bag, pour the marinade on top and shake well. This will distribute the spices evenly. We send the package for the night in the refrigerator.

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

After carefully unfolding the foil, pour the marinade over the shank. We continue to cook at a temperature of 170 degrees for about 15 minutes. Then turn the leg over, pour over the marinade again and bake for about 10-15 minutes. That's all - nothing complicated, but what a fragrant yummy on the table. Just thinking about it makes me salivate 🙂

In the sleeve with potatoes

This dish is universal - here is both meat and a side dish. Yes, and the products for its preparation are available.

Required ingredients:

• back 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 incisions in the bulldyzhka with a knife and place the garlic cut into slices into the "pockets". Mix salt and pepper and rub the leg with this mixture. After we grease the shank with vegetable oil and send it to the sleeve. We place this blank for 2 hours in the refrigerator.

Coarsely chop the carrots and potatoes, add them. Cut the onion into cubes, add a little vegetable oil to it. We shift the vegetables into the sleeve. Add butter for flavor. We send all this to the oven heated to 180-190 degrees. It takes about 1.5 hours to bake.

Carefully cut the sleeve and grease the bulldozer with hot sauce. After we continue to bake the leg with vegetables for another 15-20 minutes. That's all - the dish is ready. Bon appetit! All the same technological process cooking this yummy, I recommend watching this video.

Juicy and tasty in a slow cooker

To get a crispy leg, it is not necessary to bake it in the oven. The same result can be achieved if cooked in a slow cooker in wine and soy sauce.

Required Ingredients:

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

Place the cleaned and washed legs in the multicooker bowl. We clean and chop vegetables: carrots in large bars, and onions - into 4 parts. Put the vegetables in a bowl. Add lavrushka, black pepper and salt to this. Pour everything with water - the liquid should cover the legs with vegetables by a centimeter.

Set the unit to the "Extinguishing" mode, the pressure is at maximum. If you have a pressure cooker, then pork will be cooked 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 shank to the multicooker bowl, add wine and sauce here. We set the “Baking” mode on the unit and bake the shank for half an hour.

Then flip the legs. Set the “Baking” mode on the unit again and continue to bake 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,.

Fragrant aspic

Required products:

• 1 front knuckle;
• 2 medium sized carrots;
• 3-4 cloves of garlic;
• 3 onions;
• 2-3 pcs. lavrushki;
• 5-6 black peppercorns;
• salt;
• water.

Scrap the shank and soak in cold water. Then rinse clean water, cut into 3-4 parts and place in a capacious pan. Fill the shank with water - it should cover the leg by no more than 2 cm. Place the bowl on the stove (the fire should be maximum), and wait for the liquid to boil.

Then reduce the heat to low and remove the foam from the surface. 4 hours after the start of cooking the shank, add the peeled onions to the broth. My carrots and cut into circles and also sent to the broth. Cook for about half an hour, then enrich the soup with parsley and black pepper. And be sure to salt.

Cook for another half an hour, remove the dish from the stove. We take the bulldyzhka out of the broth and let it cool down a bit. After we separate the meat from the bone and finely chop.

Grind the garlic with a garlic press, put on the bottom of each plate. Put the pork on top and fill it all with broth. Let the dish cool and send it to the refrigerator until completely solidified.

Pork leg in Bavarian beer

Required products:

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

We place the bulldyzhka in a capacious pan and fill it with beer. Put the pot on a strong fire. Insert a clove into a peeled onion. Cut celery and carrots into large pieces.

When the beer begins to boil, remove the foam from the surface, reduce the heat to low. Send vegetables to the pan. Also add pepper, parsley, cumin and salt to the broth. Cover the pan with a lid and cook on low heat for 1.5-2 hours.

Take the meat out of the broth. We 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 a spicy mass.

We spread the shank in a baking dish and bake for half an hour in the oven at 160 degrees. Periodically baste the leg with beer broth and sauce. Serve flavored pork knuckle with sauerkraut and herbs.

Recipe in Czech

This delicacy will become your favorite holiday table. With glasses of dark beer and sauerkraut as a side dish, you will feel like you are in the Czech Republic 🙂

Required products:

• rear steering wheel;
• 3 glasses of dark beer;
• 2 medium onions;
• 3-4 glasses of water;
• 2 carrots;
• 1 lavrushka;
• 1 st. a spoonful of salt;
• 10 g parsley;
• 10 black peppercorns;
• a head of garlic;
• 3 art. tablespoons of vegetable oil;
• 1.5 st. spoons of sugar;
• 5 potatoes.

We send the knuckle to a capacious pan and salt. Add here 7 peas of black pepper and lavrushka. We cut the onions in half, and 1 carrot in thick rings. Add these vegetables to the pot. We also put parsley stalks and a couple of unpeeled garlic cloves here. Pour it all with 2 glasses of beer and 2 glasses of water.

We put the pan on the stove (the fire must first be strong) and bring the liquid to a boil. After we remove the foam, reduce the heat to a small one and continue to cook for about 2 hours. Periodically add water - during the cooking process, the liquid should be at its original level. Also turn the handle several times.

Line a baking dish with foil, put the boiled shank in it. Cut the remaining carrots into large rings. Unpeeled, thoroughly washed potatoes are cut into 4-6 parts and also placed on a baking sheet. Add unpeeled garlic cloves to this. Top with vegetable oil.

To brown vegetables and meat, mix the remaining glass of beer with 1.5 tbsp. Sahara. Pour this sauce over the vegetables and the shank. 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 vegetables and meat 2 times with the remaining sauce and the juice that stands out. Readiness is determined by the softness of the potatoes.

Roll with garlic

No purchased sausage can be compared with a roll prepared according to this recipe. Believe me, it turns out really delicious!

• large shank;
• a 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 bulldozer for a couple of cm). Peeled onions and carrots are also immersed in a saucepan. Add lavrushka and salt a little. Cook on 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 make it as intact as possible. Separate the meat from the bone and chop it with a knife. I salt the pork. Also add hot pepper and paprika to the meat.

Cooking on the grill

You can cook a shank with a delicious caramel crust without an oven. For example, on the grill. It will turn out incredibly tasty, and even with smoke. Just to make the pork soft, the leg will have to be pre-cooked.

The required composition of products for the dish:

• back shank;
• 2 liters of water;
• a handful of onion peel;
• 3 pcs. lavrushka leaf;
• 2 tbsp. spoons of salt;
• 1 st. a spoonful of honey;
• 1 st. a spoonful of mustard;
• 5 black peppercorns;
• 1 st. a spoonful of seasoning for pork.

Immerse the leg in a saucepan and fill with water. Add here black pepper, lavrushka, onion peel and salt. We put the dish on a strong fire and bring the liquid to a boil. Next, reduce the heat to low and continue to cook for about 2-2.5 hours.

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

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

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

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

Pork knuckle dishes are prepared in many countries, but they are most popular in Germany and the Czech Republic. It is customary to call the knuckle the lower part of the pork ham, adjacent to knee joint. The most commonly used fatter and meaty rear knuckle. Traditionally, to preserve juiciness and give the meat special tenderness, it is boiled with vegetables and herbs, and then baked in the oven.

In the Middle Ages, the leg of a freshly shot wild boar was baked on a fire, later culinary specialists began to add spices, marinade to the recipe, experiment with the degree of roasting and side dishes. The result was a lot of recipes, the basis of which is a baked pork leg.

For many, this dish is in some sense a cult - especially for men. Eminent chefs on television discuss how to marinate and bake the knuckle. Well, we will cook it at home, and even show several different ways, for every taste.

Shank with mustard and honey

Hot sauces go great with fatty pork. To cook shank 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 mustard;
• 6 cloves of garlic;
• 1 spoon of suneli hops.

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

Cooking

1. The skin of the shank needs to be cleaned well. You can simply scrape with a knife or use a metal washcloth. Then we wash the leg well, wipe it.
2. Now on the shank you need to make circular cuts in the skin. This is necessary so that when cooking it does not tighten the meat. Three cuts are enough.
3. Peel the garlic cloves, cut in half and stuff a piece. You can simply stick the pieces into the meat through previously made incisions.
4. If the honey is thick, then melt it. Add mustard and all other spices to it. We stir.
5. Rub meat with prepared sauce.
6. We take the foil, wrap our workpiece. You need to leave it like that for 2 hours, but it is better to remove it all night.
7. We shift the bundle onto a baking sheet and send it to cook in the oven for 100-120 minutes at 180 degrees.

An easy option for beginners

Often, inexperienced cooks experience fear before preparing a new dish. The advice of good friends or step by step recipes. Consider one of the simplest options.

To cook a pork knuckle baked in the oven, first collect the necessary set of products:

• meat;
• large bulb;
• carrot;
• salt.

1. Pour water into a large saucepan. Bring to a boil and dissolve the salt in it, then remove from heat.
2. Prepare vegetables by removing their skins and skins.
3. When the brine has cooled, put pork, onions, carrots into it. Cover with a lid and leave for 2 hours. Then the liquid in which there was meat is drained, replacing it with clean water. After that, it is boiled over low heat in clean salted water for about 4 hours.
4. Before baking meat, preheat the oven to 200 degrees. Lubricate a baking sheet with fat and spread the meat on it. Bake for about 45 minutes. When marked time will pass, the oven is turned off, and the meat is left for another 25 minutes.
5. Pork knuckle baked in the oven along with potatoes or stewed cabbage is served.

To obtain an excellent taste, the boiled leg is dried and then burned with a gas burner. Thanks to this, it smells slightly of smoke, which is the highlight of this dish.

Pork knuckle with rasmarin, cinnamon and spinach

Ingredients:

• 4 pork knuckles
• 60 g butter
• 2 sprigs of rosemary
• about 500 ml (2 ladles) vegetable broth
• 2 cinnamon sticks
• olive oil
• 1 glass of dry white wine
• 500 g fresh spinach
• 50 g raisins
• 40 g roasted pine nuts
• salt pepper

Cooking method:

1. Clean the skin off the handles.
2. Melt 50 g butter in a frying pan, add olive oil, rosemary and cinnamon sticks. Put pork knuckles, salt, pepper and fry on all sides. Drain the fat from frying, pour in the wine, wait until it evaporates, add the broth and put in the oven, heated to 180 ° C, for 90 minutes, periodically moistening the shank with broth so that the meat does not dry out - it should turn out soft and tender. You can cover it with foil (loosely so that there is air access).
3. Rinse fresh spinach, put in a saucepan, pour 2 cm of water and add a piece of butter. Salt, pepper. Cook in a saucepan with a closed lid. As soon as the spinach settles, add the raisins (previously soaked in water) and fried pine nuts. Mix everything. The garnish for the shank is ready.

Pork knuckle with cabbage baked in beer marinade

Ingredients:

• 1 pork knuckle
• 1.5 l light beer
• 500 ml water
• 300 g sauerkraut
• 100 ml honey
• 200 ml tomato juice
• 1 bulb
• 1 carrot
• salt, black peppercorns,
• bay leaf - to taste

Cooking method:

Wash and dry the meat. Put in a saucepan. Pour in beer and water. Add peppercorns, bay leaf, carrots and onions (vegetables should be washed, but not peeled: this way the broth will be more saturated). Salt the contents of the saucepan liberally. Boil pork for 1.5–2 hours at a low boil. Get it. Make longitudinal and transverse cuts on the meat. Coat with honey. Bake in the oven at 200-220°C until golden brown for 6-10 minutes. Place cabbage in a saucepan. Pour in tomato juice. Add bay leaf and simmer for 20-30 minutes. Serve along with the shank on a plate.

The knuckle is harsh

Ingredients:

• Pork knuckle - 1 pc (1.5 kg)
• Tomato paste - 4 tablespoons (you can use ketchup)
• Bay leaf - 5 pcs
• Salt, pepper to taste

Cooking:

We will need a large pot of 5 liters. Wash the meat and put it in a pot of water for about an hour. After an hour, pour out the water, pour in a new one, add bay leaf, salt, pepper and put the pan on medium heat. As soon as the water boils, reduce the fire to a minimum and cook for 2.5 hours. Be sure to remove the foam. Ready meat to get, coat tomato paste and place in the oven at 200 degrees for 20 minutes. The roll should brown a little.

Pork knuckle cooked in a slow cooker

Servings: 4

Preparation time: 9 hours 5 minutes

Cooking time: 60 min

Ingredients:

• Shank - 900 g
• Onion - 2 pcs.
• Garlic - 2 cloves
• Basil - 1 tsp
• Water - 200 ml
• Vegetable oil - 50 ml
• Salt pepper

Cooking method:

1. Make small cuts in the shank and put garlic in them. Finely chop the onion, mix it with spices. Grate the knuckle with this mixture and refrigerate for 9 hours.
2. Pour vegetable oil into the multicooker bowl, put the shank and pour water.
3. Set the MULTISCHEF mode to 130°С for 1 hour.

How to bake a pork knuckle in a sleeve

The knuckle baked in the sleeve has a special juiciness and softness, because the tight binding creates steam that soaks the whole meat. The dish is saturated with the aroma and taste of spices, looks tender in the photo and in life. How to cook such a second, the recipe will tell. Its peculiarity is the lack of pre-cooking and long cooking.

Ingredients:

• pork knuckle - 1 kg;
• garlic - 4 cloves;
• mustard - 2 tablespoons;
• seasoning for pork - a package.

Cooking method:

Clean the skin, pour cold water for 20 minutes, rinse, dry. Crush the garlic, mix with mustard, salt and seasoning, marinate the meat. Keep for an hour and a half. Place the meat inside the sleeve, tie, bake at 190 degrees for 2 hours. Half an hour before readiness, pierce the sleeve to get a crispy crust. Serve with horseradish, mustard, cold or hot.

Delicious marinades

A special secret of cooking the dish are the numerous options for how to marinate the knuckle for baking in the oven. Here are just a few delicious marinades that pair well with pork:

• mustard, honey;
• mustard, mayonnaise, garlic;
• beer, onion, allspice, black pepper, bay leaf;
• soy sauce, tomatoes;
• cilantro, tomato sauce;
• kefir, cumin, rosemary;
• onion, garlic, bell pepper.

Recipe #1

Ingredients:

• 2 pork knuckles 800–900 g each
• 100 g pork fat
• 2 cups dry red wine
• 1 cup meat broth
• 1 head onion
• 4 garlic cloves
• 1 egg
• parsley and dill
• pepper

Marinate pork knuckles overnight in wine with chopped herbs. Salt and pepper. Stuff with garlic. Fry chopped onion in lard in a pan, and then add meat to it. When they acquire an appetizing shade, transfer the contents of the pan to a deep stew dish. Pour in the hot broth and marinade mixture and simmer over low heat until tender, about 1.5 hours. Grease the finished meat with an egg and put in a hot oven for a few minutes to form a golden crust.

Recipe #2

Ingredients:

• 1 pork knuckle
• 100 g pork fat
• 1.5 cups dry red wine
• 1 cup meat broth
• 1 head of onion
• 4 garlic cloves
• 2 bay leaves
• 2 carrots
• 1 egg
• pepper

Marinate the pork knuckle overnight in wine with the addition of crushed garlic. Salt and pepper. Fry the chopped onion in hot lard in a pan, and then add the pork to it. When it acquires an appetizing shade, transfer the contents of the pan with bay leaves and circles of carrots to a deep stew dish. Pour in the hot broth and marinade mixture and simmer over low heat until tender, about 1.5 hours. Grease the finished meat with an egg and put in a hot oven for a few minutes to form a golden crust.

• You can start the meat with a lard needle or a thin narrow knife - pierce the flesh, turn to expand and drag through whole or chopped garlic cloves;
• A good marinade is a mixture of soy sauce with mustard, turmeric and peppers; bake meat without affecting the skin or by making diamond-shaped cuts on it - the latter reduce the baking time;
• It is better to marinate the meat for 2 hours, and if possible, the whole night or day;
• The readiness of the dish is determined by a fork, stick or toothpick - they need to pierce the thickest place and look at the juice, with a light piercing and transparent contents, the oven turns off;
• To prevent the meat from burning, it is laid out on top of onion halves or thick potato wedges.
• When buying a knuckle, carefully inspect it: the skin should be light, without spots, and the meat should be dense and light, with a small amount of fatty layers white color. Put a little pressure on the pork leg, if it springs, then it will be possible to cook a delicious dish out of it.

Serve the shank with tomato, red onion, radish, lettuce, leek, horseradish and mustard.

Bon appetit!

Video recipe pork knuckle baked in the Bovarian oven

From pork knuckle, you can cook a lot of dishes that even the most fastidious gourmet will appreciate. But to cook it deliciously, you need to know and follow some simple rules.

How to choose?

To make the pork knuckle appetizing, really tasty and tender, it is important to make right choice. And here's what you should pay attention to:

• The age of the animal. Yes, the structure of the meat will depend on it, and the younger the pig was, the more tender it will be. The optimal age is up to two years. More mature flesh may be tough, stringy.
• It is best to choose a shank from the back leg, and the part is above the knee, that is, closer to the ham, it will be softer and meatier.
• It is advisable to buy a shank either in an organized market or in a large chain store.
• Before buying, be sure to ask the seller for documents confirming that the animal was absolutely healthy, and that the meat does not contain pathogenic microorganisms.
• The ideal weight of the shank usually ranges from 1200-1800 grams. A more impressive mass should alert, since either the animal is too old, or the part will be very fatty, or the supplier is trying to deceive buyers by pumping the pulp with liquid.
• If you plan to cook the shank in the very near future, then it is advisable to purchase it chilled. If you are not going to use it soon, then buy a frozen one, as fresh meat does not last long.

Preparation

Preparation consists of several stages:

1. Defrosting. It is desirable to carry out room temperature, not in microwave oven, then the dish will be more tender and juicy.
2. Thawed shank should be washed well in running water.
3. Further, it is recommended to boil the shank, even if you are going to bake it further.
4. Some people prefer to peel the skin, but this is not necessary and even undesirable, as it allows you to maintain juiciness and not overdry the pulp during cooking.
5. It is recommended to remove the bristle (and it will certainly be on the surface) not before cooking, but after it, since in a softened state it is removed much faster. Just burn it with a match or candle.
6. As for pickling, it is usually not required, since the knuckle is cooked for a rather long time, so it is not worth softening it further. But you can still use a marinade, and a mixture of seasonings and garlic is ideal. Vinegar can add stiffness, but it will add a piquant taste and pleasant aroma.

How to cook?

How to cook pork knuckle? Most often it is baked, and the most different ways. But how long does the whole process usually take? This question worries beginners and even experienced chefs.

It should be noted right away that you will have to be patient and have two or three free hours, since that is how much it can take for a full-fledged heat treatment, which allows you to achieve maximum softness and tenderness of the meat.

Below are some interesting options.

Option one

Make a delicious and soft pork knuckle in the oven with beer.

For cooking you will need:

• 1 pork knuckle;
• 2-2.5 liters of beer (preferably dark);
• 1 onion;
• 8-9 garlic cloves;
• spices and salt to taste;
• three tablespoons of vegetable oil.

How to cook? It's pretty simple:

1. The roll must be washed and dried thoroughly. Next, make a few cuts in it so that it is well saturated during the cooking process, also rub it with a mixture of salt and spices and leave for an hour. Peel the onion, no need to cut it. Peel the garlic and finely chop.
2. Now place the shank in the pot along with the whole onion and a few cloves of garlic, pour over the beer. Boil the meat for an hour and a half. Do not pour out the beer, it will be needed for further watering the meat during the cooking process.
3. Now move the shank to a baking sheet, after rubbing it with the remaining garlic. Pour some of the remaining beer over it and put it in the oven.
4. Cook the dish for an hour, periodically pouring beer.

Option two

This simplest way cooking baked shank in the sleeve.

You will need:

• 1 pork knuckle;
• 5 cloves of garlic;
• any of your favorite seasonings;
• salt to taste.

Cooking method:

1. First you need to thoroughly rinse the shank and singe the bristles. It is not necessary to boil it, since it will steam well in the sleeve and, thus, fully soften.
2. Now rub it with spices and salt. Also, make a few cuts in the skin and place the garlic cloves in them. Leave the meat to marinate for one and a half to two hours.
3. Place the whole shank in the sleeve, put it in a baking dish or baking sheet and send it to the oven preheated to 190 degrees for two hours. About twenty minutes before cooking, pierce the sleeve in several places so that a delicious crispy crust forms on the skin.

Option three

Now the recipe for making shank in foil.

Here's what you'll need:

• 1 medium-sized shank;
• 50 grams of mustard;
• 50 grams of mayonnaise;
• 50 grams of honey;
• pepper and salt to taste.

Step-by-step instruction:

1. Wash the shank and boil for an hour with the addition of salt and pepper.
2. Next, prepare a kind of marinade by mixing mustard, mayonnaise and honey (it is advisable to use liquid). Rub it on the shank and wrap it well with foil so that there is not a single open area left, and then place it on a baking sheet.
3. Preheat the oven to about 200 degrees and send a baking sheet into it for an hour.
4. Next, reduce the heat to 170 degrees and unfold the foil so that the shank is covered with a delicious golden brown.

Option four

Delicious and spicy will be a knuckle baked with apples.

Here's what you'll need:

• 1 knuckle;
• 2-3 sweet and sour apples;
• 5 cloves of garlic;
• pepper and salt to taste.

Cooking:

1. The roll must be washed and dried.
2. Peel and crush the garlic in a garlic crusher or with a knife (you can also grate it).
3. Cut the apples into slices, remove the cores. It is advisable to peel the peel, especially if it is thick.
4. Rub the knuckle with salt, pepper and garlic, put in foil and cover with apples.
5. Wrap everything very well and send it to the oven, preheated to 180 degrees, for 2.5-3 hours.
6. Serve the finished baked knuckle directly with apples, it's very tasty!

How and with what to serve?

In principle, the knuckle can be served with different side dishes, for example, with potatoes, this combination is considered traditional in many countries.

But remember that the dish will certainly turn out to be very fatty, and so that the meal is not excessively heavy and does not lead to indigestion, choose something light or even neutralizing fat as a side dish. So, stewed or sauerkraut is ideal. And if you want something more unusual and sophisticated, use baked apples.

The table setting and the dish itself can also be anything, but if you want to surprise your guests, then cook and serve the whole shank so that everyone gets the opportunity to cut off a piece.

Now you can cook the shank in a variety of ways. Surprise your other half or family!

Feb 27, 2016 Olga