Few housewives know how to cook pork knuckle. This product is a shank, that is, the part of a pig's leg from the drumstick. Most often, jellied meat is prepared from the shank. This meat can also be used for cooking broth or baking. Today we will reveal the secrets of preparing delicious shanks.

A few words about culinary subtleties

As already mentioned, the knuckle is the part of the pig's leg near the knee joint. In terms of its consistency, this part is very elastic and moderately tough, since it consists of muscle tissue. Unfortunately, few housewives know how to cook pork knuckle at home, although it is from this product that an exquisite rich broth, delicious jellied meat and a flavorful second course are obtained.

Before we know the answer to main question How to deliciously cook pork knuckle, let's talk about the secrets of selection and the main aspects of heat treatment of this product:

• If you plan to make jellied meat from the shank, then you should choose the front part of the pork leg, which contains a sufficient amount of cartilage tissue to prepare a jellied dish.
• To cook broth or prepare a second course, it is best to take the front part of the shank, which contains a lot of meat fillet.
• A fresh and high-quality shank should have a clean and beige skin, elastic meat and a little veining.
• In order for the knuckle to bake well and become soft, before cooking it must be soaked in milk for at least 3 hours.
• It is recommended to burn the cooled shank with an open fire, then scrape it a little and rinse it.
• Before baking in the oven, the shank must be boiled.
• To prepare a delicious jellied meat based on shanks, the first water after boiling must be drained and the meat continued to be cooked in clean filtered water.
• The amount of water should be calculated immediately; it is not recommended to add it during the cooking process.
• We add salt at the end of cooking the shank, otherwise it may become tough.
• Unpeeled onions will give the broth a golden color.
• When cooking shanks for jellied meat, do not add food gelatin.
• Choose seasonings and spices to your taste, but be sure to add a mixture of peppers and bay leaves.
• To make the jellied meat harden, add cartilage tissue to the pan while cooking the shanks.

Knuckle with honey and soy sauce: you'll lick your fingers

So, you already know how to choose the right pork shanks. As already mentioned, many delicious and appetizing dishes can be prepared from pork ham. One of these dishes is considered to be knuckle baked in the oven under the most delicate soy sauce with notes of honey. Don't forget to soak the shank in milk first.

By analogy, you can cook pork knuckle in a sleeve. To do this, the pork shank is marinated for 2 hours and then baked in the oven. You can also pre-boil the shank, then season it with spices and sauce to taste, place it in a baking bag and put it in the oven for 1.5-2 hours.

Compound:

• pork knuckle- 2 pcs.;
• 1 tbsp. l. soy sauce;
• 1 tbsp. l. liquid mustard;
• 1 tbsp. l. liquid honey.

Preparation:

Knuckle jellied meat - an original Russian dish

Most often, housewives prepare jellied meat from pork shanks. Unfortunately, such a dish in our country is prepared mainly for festive table, since the whole process takes at least 7 hours. We will tell you how to prepare jellied pork knuckle, which will become a real culinary masterpiece and a decoration for any table. Add seasonings and spices according to personal taste preferences. Do not forget that it is better not to add water to the broth while cooking pork shanks.

Compound:

• 1 PC. pork knuckle;
• 1 PC. pork shank;
• 10 pieces. garlic cloves;
• 3 pcs. large onions;
• salt to taste;
• peppercorns - 12-14 pcs.

Preparation:

Knuckle in a slow cooker - simple, tasty, elegant

Many housewives have already added a new appliance to their kitchen arsenal - a multicooker. We will share with you a little secret on how to cook pork knuckle in a slow cooker. You will need approximately two to three hours. Even a gourmet will enjoy this exquisite and appetizing dish. The baked shank can be served with any side dish, spicy, garlic, creamy, tomato, cheese or mushroom sauce.

Compound:

• 1 PC. pork shank;
• ½ tbsp. l. pepper mixtures;
• dried basil to taste;
• ½ tbsp. l. fine grain salt;
• 3-4 pcs. garlic cloves;
• roll of food foil.

Preparation:

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

Before you cook the knuckle, it is important to consider that on average its weight ranges around 1200 grams. In this case, one drumstick is designed for one serving. During the cooking process, it fries, plus the heavy weight of the bones. Therefore, the portion will be quite good, but not too large. The knuckle is served with various side dishes, the most common being braised cabbage and baked apples.

How to cook pork knuckle deliciously?

Pork knuckle takes a long time to prepare; the recipe includes several technological steps.

First, the drumstick must be cooked correctly. Add onion, carrots, celery root to the broth, Bay leaf, black peppercorns. After the water boils, 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 knuckle is cooled, dried, then cuts are made in the form of diamonds with a sharp knife. Be sure to cut the skin! In this case, the drumstick will bake faster. In addition, excess fat will quickly melt away.

Thirdly, bake the shank in a well-heated oven. The temperature should be 220 degrees so that the skin sets quickly. After 10-15 minutes the temperature can be reduced. Every 10 minutes, the drumstick is taken out and generously poured with fat so that the pork inside remains juicy. After the baking time is complete, remove the drumstick from the oven and wrap it loosely in foil. The dish needs to sit for 10 minutes. After which it can be served.

A classic side dish for shanks is stewed sauerkraut; if you don’t have it, 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 load on the digestive organs.

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

Ingredients:

· Sauerkraut – 250 grams;
· Onion- 1 piece;
· Vegetable oil – 1.5 tablespoons;
· Cloves, cumin, 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 the cabbage into thin strips;
2. In heated vegetable oil, fry the onion, cut into half rings, after a couple of minutes add the cabbage, fry for another 5 minutes;
3. Add spices and ¼ cup cabbage brine;
4. Simmer for 15 minutes;
5. After the brine has evaporated, add to the cabbage tomato paste, orange juice and apple, grated on a medium grater;
6. Simmer the side dish under a closed lid until the liquid evaporates;
7. Turn off the heat and let the side dish brew for 10-15 minutes.

An excellent addition to the side dish would be mustard and sour cream sauce with horseradish. They will highlight the taste of pork and make the dish even more spicy and original.

Honey pork knuckle: recipes up to date

The cooked shank in the sleeve turns out very juicy. It bakes much faster this way. You can put the drumstick in the bag along with the side dish. As a side dish, it is better to take products that neutralize fat. An excellent solution would be apples or quince.

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

Ingredients:

· Pig knuckle – 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 up to date

Cooking method:

1. We thoroughly wash and dry the drumstick;
2. Peel the garlic and set it to quarters;
3. We make cuts on the skin;
4. Rub the shank with a mixture of salt and black pepper, insert cloves of garlic into the recesses;
5. Mix honey, mustard and soy sauce;
6. Rub the resulting marinade onto the skin and leave the drumstick to marinate for 12 hours;
7. Place the shank in a baking sleeve;
8. The dish is prepared for 2 hours at a temperature of 180 degrees;
9. After 2 hours, the sleeve is opened, apples or quinces, cut into quarters, are added to the bag. The dish cooks for another 30 minutes.

How not to ruin a shank recipe?

Juicy and tasty pork knuckle takes quite a long time to prepare; the recipes are basically all the same. But it’s quite easy to spoil the recipe if you don’t adhere to the basic rules and recommendations.

To make the dish tasty, you need:

• Defrost the product correctly. Use slow defrosting. In this case, the ice will gradually turn into water, maintaining its original consistency as much as possible. First, the drumstick is thawed in the refrigerator, then kept at room temperature;
• Save the skin when boiling. During cooking, the skin must not be removed under any circumstances. Otherwise, the consistency of the meat will be too loose. But when baking, the skin can be completely removed so that the meat is covered with a golden brown 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 seasonings to the broth. It is better to place the spices in a gauze bag so that they are not distributed throughout the broth;
• Bake the boiled shank after the drumstick has dried. Wet pork should not be placed in the oven, otherwise it will dry out and be tough;
• Soften the meat. If it visually seems that the meat is tough, then it should be soaked in milk for several hours, 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 preparation process. First, you need to choose the right pork shin. This is quite easy to do if you know the following points:

• Skin. The skin should be a uniform white or slightly yellowish color without bruises, damage or various spots;
• Slice If the cut meat is weathered, then you should refuse to buy a piece. The cut shows how much fat is in the lower leg. If pork is too fatty, then you shouldn't buy it. During the cooking process, the fat will melt and very little meat will remain. The knuckle will look unappetizing;
• Freshness. It’s very easy to determine whether the piece in front of you is fresh. Press your finger on the meat, if the hole formed quickly recovers, then you have a fresh drumstick;
• Color. The meat should be a rich red wine color, and the lard should be white. If the meat is dark and the fat has a yellow tint, then you should not buy such a piece, as this indicates that the animal was old. This means the knuckle will be tough;
• Aroma. A light sweetish aroma indicates the freshness of the meat. If there are foreign odors, then you should refuse the purchase;
• Purpose. 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 you will make jellied meat from the shank, then it is better to take the front part, from which there will be a rich broth.

How to serve pork knuckle?

In the classic version, the dish is served on a wooden cutting board along with sauces and side dishes. Complete the drumstick with a knife and fork to hold the piece. Beer is a traditional accompaniment to pork.

Pork knuckle: classic dish presentation

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

Pork knuckle: festive serving of the dish

For a large company, it is better to serve the shank in a baking dish. This will highlight the scale of the occasion. In addition, guests will be able to cut themselves the piece they like.

Pork knuckle: serving option for a large company

Pork knuckle is a very tasty, satisfying and appetizing dish, especially when it comes to homemade pork knuckle. This is what is usually called the part of the ham that is adjacent to knee joint. In addition to muscles, there is connective tissue, fat and skin. But if you cook the shank correctly, the dish will turn out excellent! So, let's go to the kitchen to make one of the most popular snacks in Czech and German beer restaurants!

Choosing pork knuckle

Some housewives believe that it is difficult to prepare a tasty shank, because its meat is not tender. Since the leg muscles are constantly involved in movement, this part of the ham is dry and requires special handling. Keep in mind that the back shank is meatier and more tender, so it is usually used for preparing main courses, while the tougher front shank is better for soups and. How to understand which knuckle is in front of you? The shanks from the hind legs usually weigh at least 1.5 kg, while the front ones - about 1 kg, since they have more bones.

When purchasing, pay attention to the quality of the meat - it should be grayish-pink, with thin layers of fat, and the skin should be light and without spots. If the color of the ham is too bright, it may indicate that the meat has been treated with potassium permanganate. If the meat is dark and the fat is yellow, it means the animal was old. And be sure to press the knuckle with your finger - on fresh meat, which is firm and elastic, the dent will not last long. A stale pork ham will not spring back, and the finger hole will remain for a long time.

Marinade for every taste

Baked pork knuckle (“boar’s knee”) has been prepared in Europe since the 11th century, since the favorite pastime of the nobility was hunting, after which feasts with game dishes were held. Nowadays, pork knuckle is especially popular in countries with a developed beer culture, but in Germany it is loved most of all - it is no coincidence that this snack has become a symbol of the Oktoberfest beer festival in Munich.

The shank can be baked in the oven in foil or in a sleeve, cooked in a slow cooker or on the grill, made into jellied meat or meatloaf. But to do this, you will have to master some tricks so that the dish will definitely turn out.

First, of course, the meat needs to be washed and scraped to get rid of the bristles (if any), and then make several cuts with a knife in the fleshy part and marinate the pork.

This can be done different ways- either rub the shank with spices, pressing some of the seasonings into the cuts on the skin, or grease with lemon juice mixed with soy sauce and garlic. Marinade options depend on the specific pork knuckle recipe. This could be pomegranate or tomato juice, ginger sauce or olive oil. Provençal herbs, rosemary, juniper, bay leaves, garlic, cumin, red and black pepper are very good. Some housewives soak the meat for several hours in cold milk to make the shank tender.

After this, the pork leg can be baked, although many cooks first boil it for an hour in broth with roots and vegetables, or in beer, as in Munich. However, if desired, beer can be successfully replaced with kvass.

Pre-cooking is needed in order to reduce the baking time, since the boiled pork knuckle is in the oven for 20-25 minutes, not 1-2.5 hours. If you use a multicooker, set it to the “Stew” mode, and then to the “Frying” mode.

Before baking, the shank is often coated with mustard-honey sauce for a piquant taste and a beautiful golden crust. On a baking sheet under and next to the meat, you can place large onion rings, which, after caramelization, will release their juice to the baked meat.

Pork knuckle: recipe with photos step by step

Let's prepare baked pork knuckle without foil and sleeve, simply and quickly. This method is often used in Czech restaurants.

Ingredients:

• pork knuckle weighing about 1 kg
• carrots - 1 pc.
• onion - 2 pcs.
• celery stalk - 3 pcs.
• cumin - 1 tbsp. l.
• sugar - 1 tbsp. l. with a slide
• salt - 1 tbsp. l.
• cinnamon - 5 sticks
• peppercorns - 1 tbsp. l.
• dark beer - 500 ml
• light beer - 500 ml
• water - 2 liters
• vegetable oil - 2 tbsp. l.

For the glaze:

• liquid honey - 100 g
• Dijon mustard - 50 g
• lemon juice - 50 ml
• star anise - 3 pcs.

Rinse the knuckle cold water and lightly singe if necessary if it has bristles. Make punctures with a knife along the entire surface of the shank so that the meat is better saturated with the aroma of spices. Place the shank in a saucepan, cover with beer and water. Cut the vegetables into arbitrary pieces and throw them on the shank along with the spices. Bring the broth to a boil and simmer over low heat for one and a half hours. Prepare the glaze: mix honey with star anise and bring to a boil. Add lemon juice and mustard to the honey, then remove from heat. When the shank is cooked, cool it directly in the broth. Turn on the oven to 180°C. Place the shank on a baking sheet and brush it with vegetable oil. Place the meat in the oven for half an hour. Increase the heat to 200°C and brush the shank with the honey mustard sauce before putting it back in the oven. Place the pan in the oven for another 15 minutes.

The meat will turn out rosy, shiny and as if glazed. It is no coincidence that in Germany a similar dish is called ice leg - the crust shines like ice under the sun. Very beautiful and appetizing! By the way, instead of lemon juice in this recipe you can use soy sauce in the same proportion, although this ingredient appeared relatively recently in Germany and the Czech Republic, it successfully complemented the classic versions of dishes.

In foil - hot, hot

Try cooking pork knuckle in the oven in foil with lemon and garlic - this dish is accessible even to novice cooks. It does not belong to any national cuisine and may well be considered international. Pork according to this recipe always turns out soft and juicy, since the foil retains heat well. However, you will also need soy sauce and a little black pepper.

Ingredients:

• knuckle - 1 pc.
• lemon - 1 pc.
• soy sauce - 150 ml
• black pepper - 1 tsp.
• garlic - 1 pc.
• salt - to taste

The beginning of working with the knuckle is traditional: scrape, rinse, dry. Next, make incisions in especially fleshy places and prepare a marinade from squeezed lemon juice, soy sauce and black pepper. Crush the garlic to a puree and add to the marinade, and you don’t have to add salt or add just a little salt, since soy sauce itself is quite salty.

Place the pork leg in a bag for food products, pour in the marinade, tie well and place in the refrigerator overnight to marinate the meat. Next, wrap the shank in foil, place it in a baking dish and place it in the oven for an hour at 200°C. Reduce heat to 170 °C degrees and keep the meat in the oven for another hour.

Unfold the foil, pour the remaining marinade over the meat and cook for 15 minutes, then turn the leg over, pour the marinade over again and leave in the oven for another 10 minutes. The shank will brown, become juicy, tender and amazingly tasty!

A wonderful combination with vegetables

If you cook the shank with vegetables, you will have a ready-made dish that doesn’t even need a side dish! Change vegetables according to the season and serve meat in a new way each time.

Ingredients:

• pork knuckle - 1.5 kg
• champignons – 300 g
• bell pepper - 2 pcs.
• eggplant - 300 g
• potatoes - 3 pcs.
• meat broth - 200 ml
• salt, pepper mixture and rosemary - to taste

Pork knuckle cooks perfectly in a sleeve in the oven, in this case the knuckle is baked in its own juices, just like when using foil, so it will melt in your mouth! Rub the washed shank with seasonings and leave to marinate on the table for about half an hour. Chop the bell peppers, mushrooms, eggplant and grill the vegetables.

Slice the potatoes and place them together with the shanks in a baking sleeve. Pour the broth into the sleeve, secure its edges well and place in a baking dish. Cook for 2.5 hours at 200°C, and when the meat is ready, cut the top of the sleeve and continue cooking for another 15 minutes until a golden brown crust forms on the meat. Serve with vegetables.

Pomegranate knuckle

In this recipe, the pork knuckle is baked not in the oven, but in a slow cooker, and even in a pomegranate marinade.

You should approach the choice of meat for baking wisely. The front leg would be ideal for preparing jellied meat, but we plan to prepare juicy, flavorful meat. Therefore, we opt for the fleshy hind leg.

When choosing a shank, carefully examine it: the meat should be quite dense without any darkening, there should not be too many layers of fat, and the skin must be light in color. The smell also plays an important role - fresh shanks have a rather pleasant, slightly sweet smell.

Advice. To make the baked meat juicy and soft, do a small test when choosing a leg in the store - lightly press on the shank. The meat should spring back a little. Then the perfect dish is guaranteed to you.

Before you begin the basic 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 under running water.
3. Dry with a paper towel, removing excess moisture.

Now you can start preparing the dish. Go!

Bake the shank in foil (sleeve)

Each country has its own national recipe for preparing pork knuckle. And everyone is good in their own way. We'll stop at classic recipe with a minimum set of products that will help highlight the rich taste of the dish and enhance its appetizing aroma.

Cabbage goes well with pork knuckle as a side dish.

So, in order to prepare a delicious shank in foil we will need:

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

Advice. Pork knuckle is a rather fatty and heavy dish. Therefore, people with various gastric diseases need to treat it with caution and not get carried away too much.

Prepare the marinade: mix chopped garlic, mustard, salt, spices. Take the pre-treated shin and carefully spread the resulting mixture. Let it simmer for 1.5-2 hours.

Preheat the oven to 180-200 degrees, wrap tightly with foil (place in a baking sleeve) and send to cook for 1.5-2 hours. The meat turns out juicy and tender.

The dish is served both hot and cold. You can use mustard and horseradish as sauces for serving with meat.

Cooking pork shin in the oven

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

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

Pork leg in the oven

Place the pre-processed pork leg in a deep pan and fill it with water (the leg should be completely covered with water). Place over medium heat and gradually bring to a boil, periodically skimming off the foam. Now you can add peeled carrots, ground spices, onions (make small cuts on them), and salt well. Cook over low heat for about an hour, perhaps up to an hour and a half (the cooking time will depend on the size of the drumstick and how soft you would like the finished meat to be).

Advice. To give the meat a gamey taste, try adding juniper berries and marjoram to the water during cooking.

Remove the cooked shank from the broth and let it cool slightly. To ensure that the meat remains juicy during baking and at the same time releases subcutaneous fat, we make shallow cross-shaped cuts with a sharp knife. We do not touch meat under any circumstances.

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

Advice. If you don't like crispy pork skin, don't discard it before cooking. It is thanks to her that the meat retains its juiciness.

15 minutes before the end of cooking, brush 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.

As a side dish for cooked meat, stewed sauerkraut, boiled potatoes, young corn on the cob, boiled rice with vegetables are perfect, you can also add mustard sauce or traditional horseradish with sour cream. It all depends on your taste preferences.

As an experiment, try using part of the boiled shank as an excellent additional dish on your table. Remove the boiled leg from the broth and leave it to cool for a while. We make a neat longitudinal cut and remove the bone. We unfold the meat, making a layer out of it, stuff it with garlic and add seasonings to make it more aromatic. Roll into a tight roll and wrap in cling film. After a couple of hours, take it out of the refrigerator and you can serve it.

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

Pork knuckle recipe: video

What dishes are prepared from pork knuckle?

The pork leg can be divided into several parts. The knuckle is the specific area of ​​the pork leg located between the claw and the leg. This part can be prepared in all sorts of ways. It is used to make dishes of excellent taste. It is baked in the oven, used for making rolls, casseroles with vegetables, soups and jellied meat.

How to cook pork knuckle in the oven

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

List of products

To bake shanks in the oven you will need the following products:

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

Preliminary processing

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

Cooking time

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

Preparing meat for roasting

The boiled drumstick is removed from the broth. Carefully coat with marinade made from mustard, honey and pork seasoning. Before baking, it is marinated for twenty minutes.

Baking in the oven

The oven is heated to 180 degrees. Grease a baking tray or baking dish well with oil. Pre-chopped onions are laid out on a baking sheet. The marinated shank is placed on it. While 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 rolls. The finished meat is removed from the broth and allowed to cool.

Carefully remove the bone. Make a cut and unroll the shank. The resulting layer is stuffed with grated garlic and sprinkled with pork seasoning. Then they roll it into a roll. The prepared dish is wrapped tightly in cling film and placed in the refrigerator. A few hours later the food is ready.

Pork knuckle baked in a sleeve

For preparation you will need the following products:

• pork knuckle;
• five cloves of garlic;
• mustard;
• salt;
• ready-made spices for pork.

Preparing meat for cooking

Preparing the shanks - important point in preparing this delicacy. Before cooking the pork knuckle, it is soaked in water for twenty minutes. Then wash thoroughly and lightly dry. The prepared drumstick is marinated.

Marinating meat

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

Baking in the oven until fully cooked

Well-marinated meat is placed in a baking sleeve. Cook the shank on a baking sheet in an oven preheated to two hundred degrees for two hours.