home Audience 2 Pork knuckle recipe in the oven. The knuckle baked in the oven is juicy and tasty. Baked shank recipes with photos

Pork knuckle recipe in the oven. The knuckle baked in the oven is juicy and tasty. Baked shank recipes with photos

There are many ways to prepare this dish. Let's look at the most delicious ones.

Up your sleeve

What do you need:

How to cook:

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

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

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

Long languor

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

Ingredients:

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

Cooking method:

Rub the ham well with spices (do not add salt); you can also sprinkle with a small amount of soy sauce and vegetable oil. Place in a bowl, cover, and put in a cool place. After 12 hours, take it out and let it sit at room temperature for the same amount of time.

Preheat the oven to 65-70 °C.

Add salt to the resulting workpiece, put it in a baking sleeve or wrap it in cling film. Bake for 8 hours.

In German

For this dish, it is worth choosing the front, non-fat shanks from young pigs, they contain more pulp.

What do you need:

How to cook:

Wash the drumsticks, clean them, and scorch the remaining hairs with fire. Cut each piece along the bone, also make 3-4 cuts on the skin. Coarsely chop or crush four cloves of garlic bulb with a knife, place in a saucepan along with meat, onions, carrots, and herbs. Fill it all with beer.

Place on the stove, bring to a boil, skim off the foam and reduce heat. Cook under a closed lid at low simmer for a couple of hours. Add salt half an hour before the end of cooking.

Press one and a half heads of garlic bulb through a press or grate using a grater. Add a small amount of vegetable or olive oil.

Remove the drumsticks, cool slightly, rub with garlic paste mixed with butter. Place on a baking sheet and place in the oven. Bake for the first half hour at 180°C, then set it to 200-220°C for another 10 minutes. Every 10 minutes, baste with the marinade remaining after cooking.

Classic

What do you need:

How to cook:

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

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

In beer

Ingredients:

Cooking method:

Sear the drumstick over the fire, peel and rinse. After making a longitudinal cut, carefully separate it from the bone. Lightly beat the resulting workpiece.

Chop the garlic, mix with spices, and pour in the foamy drink. Pour the resulting mixture over the meat preparation and leave it to marinate. Then thoroughly peel, dry, stuff with pieces of garlic bulb, cut lengthwise. Roll into a roll, placing the greens in the center.

Read also: Popular and delicious cod liver salad recipes

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

On a spit

Meat products on a spit come out soft and juicy, since all the juices are sealed inside.

Ingredients:

one pork on the bone;
garlic - one head;
salt - to taste;
seasonings, for example, a mixture of peppers - optional.

Cooking method:

Mix together the garlic bulb, passed through a press, and seasonings. Rub the washed and peeled meat with this mixture and add salt.

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

Take a skewer and place the marinated shank on it, put it in the oven. Place a container containing liquid underneath where the fat will drain. Cook using grill mode for 80 minutes.

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

In Bavarian

What do you need:

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

How to cook:

Fill the container with water, put the washed and cleaned leg into it. Add salt, crushed garlic bulb cloves, and lightly ground cumin seeds.

Place the pan on the stove, let it boil, cover with a lid, and cook at low simmer for about one hour. Pour the broth in which the meat was cooked into the pan. The height of the liquid should reach two centimeters.

Remove the leg from the pan and place it on a baking sheet. Cook for 90 minutes at 170°C. If necessary, add broth to the desired level. After the specified time period, briefly raise the temperature to 220°C to obtain a crispy crust.

Bavarian style in beer

Ingredients:

Cooking method:

Wash the shanks and remove dirt. Pour water into a three-liter cauldron, add carrots, onions, celery, bay leaves, and caraway seeds. Place on the stove, add salt, and bring to a boil.

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

Baked knuckle – dish with amazing taste.

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

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

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

Shank in foil in the oven - general principles of cooking

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

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

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

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

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

Ingredients

1 shank per 1.5-2 kg;

2 spoons of honey;

2 tablespoons mustard;

6 cloves of garlic;

1 spoon of salt;

1 spoon of khmeli-suneli.

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

Preparation

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

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

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

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

5. Rub the knuckle with the prepared sauce.

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

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

Recipe 2: Knuckle in foil in the oven with potatoes

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

Ingredients

1 knuckle;

200 grams of onion;

1 kg of potatoes;

1 bay leaf;

2-4 tablespoons of oil;

6 peppercorns;

Seasonings for pork or barbecue.

Preparation

1. Prepare the knuckle. How to do this correctly is described in detail in the previous recipe.

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

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

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

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

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

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

Recipe 3: Knuckle in foil in the oven with mayonnaise

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

Ingredients

1 knuckle;

100 grams of mayonnaise;

1 spoon of salt;

0.5 tsp. black pepper;

1 head of garlic.

Preparation

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

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

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

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

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

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

Recipe 4: Knuckle in foil in the oven with sauerkraut

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

Ingredients

1 knuckle;

700 grams of sauerkraut;

7 cloves of garlic;

1 spoon of salt;

5 peppercorns;

2 bay leaves;

¼ spoon of black pepper;

50 grams of butter;

3 spoons of sour cream;

½ spoon of mustard;

2 onions.

Preparation

1. Wash the leg and wipe the skin dry.

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

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

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

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

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

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

8. Place cabbage on a piece of foil. Top the prepared piece, seal it and put it in the oven for 40 minutes.

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

Recipe 5: Stuffed shank in foil in the oven

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

Ingredients

1 knuckle;

150 grams of cabbage;

1 bay leaf;

1 onion;

A little oil;

Salt pepper;

2 spoons of mayonnaise.

Preparation

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

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

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

4. Fill the resulting hole with cabbage filling.

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

6. Mix mayonnaise with salt and pepper.

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

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

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

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

Ingredients

1 knuckle;

4 spoons of tkemali;

5 cloves of garlic;

1 spoon of mustard;

0.5 tablespoons of salt;

2 tablespoons of oil.

Preparation

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

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

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

4. Mix tkemali with mustard, add oil.

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

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

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

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

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

Ingredients

1 knuckle;

2 onions;

2 apples;

2 bay leaves;

5 peppercorns;

70 grams of cheese;

1 spoon of salt;

2 cloves of garlic;

2 spoons of ketchup;

Preparation

1. Wash the knuckle, make a side cut and carefully remove the meat from the bone. Where necessary, cut with a knife. We try not to damage the canvas.

2. Salt and pepper the resulting piece.

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

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

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

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

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

8. Remove from foil, cut into 1.5 cm cross-sections and serve!

Juniper berries added to the pan when cooking the shanks will give the meat a slight aroma of game. Marjoram has the same property. You can add a little to the foil, but not to the leg itself.

If you need to coat the knuckle with hot sauce, but you don’t want to get your hands dirty, you can use a silicone brush. It applies the mass in an even layer and easily penetrates all difficult places.

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

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

There are quite a few recipes for making baked shanks; among the most delicious are German and Czech ones. The side dish for pork knuckle is most often stewed sauerkraut, but you can also take boiled corn on the cob or a side dish more familiar to your family.

Preparation time: 20 minutes
Cooking time: 2-3 hours
Number of servings: 3 servings.

Ingredients

To prepare the glazed pork knuckle you will need:

How to cook pork knuckle in the oven

When choosing a pork leg, immediately assess whether it will fit in your pan, since we will not chop it. It is better to take a shank with a not very thick layer of subcutaneous fat.
The skin on the leg should be scraped well with a sharp knife, and then the leg should be washed thoroughly with cold water.
Place the shank in a saucepan and add enough water to lightly cover it. Immediately send to it vegetables and spices intended to saturate the broth with a delicious aroma - onions in peels, cut in half, peeled carrots, parsnip root, celery. For spices, you can use bay leaf, Sichuan or allspice, star anise, and a mixture of peppers. It is necessary to salt so that the broth from the shank is too salty (a little), then the meat will be salted well.
Let the water boil, skim off all the foam on the surface of the water and cook the shank for 1-1.5 hours.

After this, take the boiled leg out onto a baking sheet with parchment and bake in the oven for 30 minutes at 180 degrees, covering it on top with parchment or foil.

To allow excess fat to flow out, use a sharp knife to make shallow cuts all over the shank, diagonally or in a diamond pattern.

In the meantime, you need to make the glaze. To do this, combine beer, honey, soy sauce, tomato sauce, and a mixture of peppers in a bowl.

Remove the shank from the oven, remove the foil, and drain the fat from the pan.

Using a silicone brush, coat the entire shank with glaze and return to the oven for 30 minutes. During this time, apply the glazing mixture two or three more times.

Remove the finished baked shank and cool slightly.

Remove the bone from the still warm leg by making a longitudinal cut. Juicy meat awaits us inside, and a crispy crust on top.
Serve the pork knuckle on an oblong tray, and it is better to place the side dish nearby in another bowl.

How else can you cook baked pork knuckle?

Bavarian style knuckle
The Bavarians prepare the knuckle in an original way, but for this recipe you will need not just a pork leg, but a pork leg with bristles. The peculiarity of this cooking method is that the bristles on the stem are burned after cooking, due to which the aroma of smoke is preserved in the finished dish.
In addition, Bavarian knuckle is prepared only with beer, pouring it into the bottom of the mold and pouring it over the leg while baking.

Ham knuckle
If you want to turn your knuckle into something special, look no further than homemade ham. It is prepared in different ways: you can simply remove the bone from the raw leg, tie the meat tightly, wrap it in cling film and cook it like that. Then in the cold leg the spaces between the meat will be filled with thick transparent jelly and it can be cut into whole beautiful pieces.
Or you can boil the knuckle separately, disassemble it into pieces, pour in broth with the addition of gelatin and let cool in a rectangular shape.

Czech knuckle
And finally, speaking of pork knuckle, we cannot forget the famous “boar’s knee” - a traditional dish of Czech cuisine. Czechs don’t boil the leg, but marinate it in beer for a long time and bake it right away. Served with stewed cabbage.

Pork knuckle dishes are prepared in many countries, but they are most popular in Germany and the Czech Republic. The knuckle is the lower part of the pork butt adjacent to the knee joint. The fattier and meatier hind knuckle is most often used. Traditionally, to preserve juiciness and make the meat especially tender, 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 over a fire; later, cooks began to add spices and marinade to the recipe, and experiment with the degree of frying and side dishes. The result was a variety of recipes based on baked pork leg.

For many, this dish is in some sense iconic - especially for men. Famous chefs on television discuss how to properly marinate and bake shanks. Well, we’ll prepare it at home, and we’ll also show you several different ways to suit every taste.

Knuckle with mustard and honey

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

Ingredients

1 shank per 1.5-2 kg;
2 tablespoons mustard;
6 cloves of garlic;
1 spoon of khmeli-suneli.

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

Preparation

The skin of the knuckle needs to be cleaned well. You can simply scrape it with a knife or use a steel wool. Then rinse the leg well and wipe it.
Now you need to make circular cuts in the skin on the knuckle. This is necessary so that when cooking it does not tighten the meat. Three cuts are enough.
Peel the garlic cloves, cut them in half and stuff a piece. You can simply insert the pieces into the meat through the previously made cuts.
If the honey is thick, then melt it. Add mustard and all other spices to it. Stir.
Rub the meat with the prepared sauce.
We take foil and wrap our workpiece. You need to leave it like that for 2 hours, but it’s better to remove it overnight.
Place the bundle on a baking sheet and place it in the oven to cook for 100-120 minutes at 180 degrees.

A simple option for beginners

Often, inexperienced cooks feel intimidated before preparing a new dish. Advice from good friends or step-by-step recipes will help relieve stress. Let's consider one of the simplest options.

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

meat;
large onion;
carrot;
salt.

Pour water into a large saucepan. Bring to a boil and dissolve salt in it, then remove from heat.
Prepare vegetables by removing their husks and peels.
When the brine has cooled, put pork, onions, and carrots into it. Cover with a lid and leave for 2 hours. Then the liquid containing the meat is drained, replacing it with clean liquid. After this, it is simmered over low heat in clean salted water for about 4 hours.
Before baking the meat, preheat the oven to 200 degrees. Grease a baking sheet and place the meat on it. Bake for about 45 minutes. When the marked time has passed, the oven is turned off and the meat is left for another 25 minutes.
Serve pork knuckle baked in the oven along with potatoes or stewed cabbage.

To obtain excellent taste, the boiled leg is dried and then fired with a gas burner. This gives it a slight smoky flavor, which is the highlight of this dish.

Pork knuckle with marinade, cinnamon and spinach

Ingredients:

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

Cooking method:

Remove the skin from the shanks.
Melt 50 g of butter in a frying pan, add olive oil, rosemary and cinnamon sticks. Place the pork shanks, salt and pepper and fry on all sides. Drain off the fat from the frying, pour in the wine, wait until it evaporates, add broth and place in the oven preheated to 180 °C for 90 minutes, periodically moistening the shanks with broth so that the meat does not dry out - it should turn out soft and tender. You can cover it with foil (loosely to allow air access).
Wash fresh spinach, place in a saucepan, pour 2 cm of water and add a piece of butter. Salt and pepper. Cook in a saucepan with the lid closed. Once the spinach has settled, add the raisins (pre-soaked in water) and toasted pine nuts. Mix everything. The side dish for the shanks is ready.

Pork knuckle with cabbage baked in beer marinade

Ingredients:

Cooking method:

Wash and dry the meat. Place in a saucepan. Pour in beer and water. Add peppercorns, bay leaves, carrots and onions (the vegetables should be washed, but not peeled: this will make the broth richer). Generously salt the contents of the pan. Boil the pork for 1.5-2 hours at 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 the 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 piece (1.5 kg)
Tomato paste - 4 tbsp (ketchup can be used)
Bay leaf - 5 pcs
Salt, pepper to taste

Preparation:

We will need a large 5 liter saucepan. Wash the meat and place it in a pan of water for about an hour. After an hour, pour out the water, pour in new water, add bay leaf, salt, pepper and place the pan over medium heat. As soon as the water boils, reduce the heat to low and cook for 2.5 hours. Be sure to remove the foam. Remove the finished meat, coat it with tomato paste and place in the oven at 200 degrees for 20 minutes. The knuckle should be slightly browned.

Pork knuckle cooked in a slow cooker

Number of servings: 4

Preparation time: 9 hours 5 minutes

Cooking time: 60 min

Ingredients:

Cooking method:

Make small cuts in the shank and place the garlic in them. Finely chop the onion and mix it with spices. Rub the shank with this mixture and refrigerate for 9 hours.
Pour vegetable oil into the multicooker bowl, place the shank and pour water.
Set the MULTICHEF mode to 130 °C for 1 hour.

How to bake pork knuckle in a sleeve

The shank baked in a sleeve is especially juicy and soft, because the tight wrap creates steam that saturates the entire meat. The dish is saturated with the aroma and taste of spices, looks tender in the photo and in life. The recipe will tell you how to prepare this second dish. Its special feature is the absence of pre-cooking and long cooking time.

Ingredients:

pork knuckle - 1 kg;
garlic - 4 cloves;
mustard - 2 tbsp;
seasoning for pork - packet.

Cooking method:

Peel the skin, pour cold water for 20 minutes, rinse and 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 it, bake at 190 degrees for 2 hours. Half an hour before it’s ready, pierce the sleeve to get a crispy crust. Serve with horseradish, mustard, cold or hot.

Delicious marinades

A special secret to preparing the dish is the numerous options for how to marinate the shank for baking in the oven. Here are just a few delicious marinades that go 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 No. 1

Ingredients:

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

Recipe No. 2

Ingredients:

Marinate the pork knuckle overnight in wine with crushed garlic. Season with salt and pepper. Fry chopped onion in hot lard in a frying pan, and then add pork to it. When it acquires an appetizing shade, transfer the contents of the frying pan with bay leaves and carrot slices into a deep stewing dish. Pour in a mixture of hot broth and marinade and simmer over low heat until tender, about 1.5 hours. Brush the finished meat with egg and place in a hot oven for a few minutes to form a golden brown crust.

You can stuff the meat using a stuffing needle or a thin narrow knife - pierce the flesh, turn to expand and pull through whole or chopped cloves of garlic;
A good marinade is a mixture of soy sauce with mustard, turmeric and peppers; bake the meat without touching the skin or by making diamond-shaped cuts on it - the latter reduces 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 using a fork, a chopstick or a toothpick - you need to pierce the thickest place with it and look at the juice; when it is lightly pierced and the contents are transparent, the oven turns off;
To prevent the meat from burning, place it on top of onion halves or thick potato wedges.
When buying a shank, inspect it carefully: the skin should be light, without spots, and the meat should be dense and light, with a small amount of white fatty layers. Press the pork leg a little, if it springs back, you can cook a delicious dish from it.

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

Bon appetit!

Video recipe for pork knuckle baked in the oven Bovar style

How to cook pork knuckle in the oven to surprise your family and friends? We have prepared an interesting selection from which you can choose a great recipe.

How to deliciously cook pork knuckle in the oven

Place the shank in a deep pan, pour water on top so that it covers the meat by two centimeters. Take it out of the water, add salt, and boil some water. Return the meat to the container with water, add the peeled onion and celery root, skim off the foam, and continue cooking for about another hour. Remove the container from the heat and let it cool slightly in the broth.

Make a spread: combine a large spoon of liquid honey with a small spoon of mustard and soy sauce. Rub the cooled meat with black pepper and salt, coat with vegetable oil, and place in a deep dish. Heat the oven to 200 degrees, bake the dish for 50 minutes. Remove the meat slice, coat generously with the spread, return to the oven for another 15 minutes.

What do you think?

How to cook juicy pork knuckle in the oven

Wash the meat preparation thoroughly and soak it in milk for 12 hours. In a separate container, make the marinade filling: combine 2 liters of beer, half a teaspoon each of rosemary, oregano, caraway and thyme, a small chopped onion, red pepper, salt, 3 crushed cloves of garlic. Drain the liquid, add beer marinade, marinate for 6 hours in any cool place.

Place the workpiece along with the marinade in a deep container and cook for two hours. Remove the product from the marinade and cool slightly. Stuff the pieces with garlic slices. Place the meat in an oiled bowl and coat with a mixture of olive oil and mustard. Add 0.5 cups of beer marinade to the pan and bake in the oven for 1.5 hours at 200 degrees. Baste the dish with marinade every 20 minutes.

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Recipe for cooking pork knuckle in the oven

Chop 2 pork knuckles into portions and wipe with napkins. Heat 2 tbsp in a frying pan. spoons of vegetable oil, fry the meat over high heat on both sides. Place the fried pieces in a deep pan. Fry the chopped onion and 6 crushed garlic cloves in fat until golden brown. Pour in 2 tbsp. spoons of tomato paste, add 1 liter of water, black pepper to taste.

Mix the contents thoroughly and pour the sauce into the saucepan with the meat. Boil again, cook over low heat with the lid closed for 20 minutes. Remove the vessel from the heat and transfer the contents to a mold coated with butter. Add 0.7 kg of potatoes, cut into large slices, stir a little and bake for 40 minutes in the oven. Decorate with parsley sprigs.

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How to properly cook pork knuckle in the oven

Place 1 smoked shank in a bowl, pour hot water on top, boil, simmer over low heat, simmer for a couple of hours. Heat a large spoon of vegetable oil in a deep frying pan or cauldron, add 300 g of fatty brisket, cut into small cubes, fry for 10 minutes. Combine with 300 g of smoked-boiled sausage and the same amount of shredded smoked sausages.

Fry the contents for 5 minutes, remove from the stove. Select a wide baking dish and place about 1 kg of shredded cabbage mixed with sauerkraut on the bottom. Pour in a glass of hot broth. Distribute sausages on top, add 4.5 tbsp. spoons of tomato sauce, mix well. Place the mold in the oven for 20 minutes. It must be heated to 180 degrees. Stir frequently to prevent the cabbage from burning on top. Remove the dish, place the meat in the center, and return it to bake for another 20 minutes. Serve on a wide platter.

How to cook pork knuckle in the oven - photo:

You might also want to make some boiled shanks. Then try this recipe:

Grease a thick-bottomed pan thoroughly with melted butter. Place a couple of glasses of sauerkraut at the bottom of the container, lay out slices of large tomatoes, throw in a couple of bay leaves and a couple of peppercorns. Place 3 large smoked shanks. Place a layer of sauerkraut again, a few chopped tomatoes, and bell pepper strips.

Throw in a few allspice peas and season with ground pepper. Pour in 1 tbsp. cabbage brine. Boil the contents over medium heat, cover with a lid. Reduce heat until contents are just simmering. Sprinkle with chopped parsley.

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How to cook pork knuckle in the oven

Grease a baking dish, place a large smoked shank, pour in 2 tbsp. apple cider, cover tightly with foil and place in the oven for a couple of hours. Remove the meat, pour out most of the melted liquid, leaving a little at the very bottom. Cool the meat slightly, and use a sharp knife to make diagonal shallow cuts across the entire surface of the skin. It should look like a mesh. Rub the meat slice with a mixture of two tablespoons of mustard and liquid honey and seasonings. Place the slice back into the mold and return it to the oven for 40 minutes. Serve with fresh vegetables and stewed cabbage.

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How to cook baked pork knuckle in the oven

Rinse 2 pork knuckles thoroughly, place them in a deep container, pour hot water on top, boil and cook for a couple of hours over low heat. Be sure to cover the meat with a lid. Remove the meat, cool slightly, and separate the flesh from the bone using a sharp knife. Chop the meat into small pieces. Heat a frying pan with vegetable oil, add chopped onion and fry. Add sweet pepper, chopped into small pieces, and a couple of tomatoes, cut into slices.

Simmer the contents all together for 5 minutes. Remove from heat, sprinkle with salt and spices. Coat ceramic portioned pots with melted butter, place stewed vegetables on the bottom, throw in one bay leaf (per pot). Place slices of boiled meat on top. Pour a large spoonful of sour cream and 5 tbsp into each pot. spoons of meat broth. Bake for half an hour at a temperature set to 200 degrees. Serve the dish with pickled vegetables and boiled potatoes.

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Recipe with soy sauce and carrots

carrot root vegetable
- allspice – 6 peas
- laurel leaf – 3 pieces
- onion
- black pepper – 8 peas
- a large spoon of salt
- soy sauce - large spoon
- 1 tbsp. spoon of mustard
- honey – 1.1 tbsp. spoons

Subtleties of preparation:

Place the prepared meat in a pan, pour water on top. Make sure the liquid completely covers the contents. Bring to a boil, skimming off any foam that has formed as you go, reduce the flame, and simmer the leg for about an hour. After this time, add the peeled onion and carrots into the broth. Continue cooking. After 20 minutes, remove the meat and cool. Combine mustard, soy sauce and honey. Brush half of the sauce onto the cooled pork leg. Place the leg on a baking sheet and place it in the oven, heated to 180 degrees. When there are 10 minutes remaining, brush the meat with sauce.

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Recipe with vegetables and ketchup

You will need:

Pork leg
- carrot
- garlic clove – 3 pcs.
- onion
- ketchup - large spoon
- 1.1 tbsp. spoon of kitchen salt
- mayonnaise - a couple of large spoons
- allspice and black pepper - 3 peas each
- bay leaf - a couple of pieces

Cooking features:

Prepare the leg as described above. Combine crushed garlic, ketchup, mayonnaise. Lubricate the meat with sauce, wrap it in foil, put it in the oven, heated to 200 degrees. Baking time – 30 minutes. If you want the meat to be covered with a crust, unfold the foil 10 minutes before the end. An excellent addition to this dish would be mashed potatoes, boiled rice or vegetable salad.

Recipe with beer

Required Products:

Onion
- dark beer – a couple of liters
- head of garlic
- pork leg weighing approximately 1 kg
- garlic head
- bay leaf, black peppercorns - 3 pcs.
- carrot
- clove bud – 3 pcs.
- a pinch of cumin
- 1 tbsp. spoon of table salt
- 1 tbsp. spoon of honey
- 90 g celery

How to cook:

Prepare the leg according to all the rules, place it in a narrow saucepan, and fill it with beer. Place on the stove and turn on high heat. Peel the onion and carrots. Stick in some clove buds. After boiling, reduce heat and skim off foam. Place the vegetables in the broth and add the rest of the spices. Cook over moderate heat for a couple of hours, after an hour, turn the meat over so that it cooks better.

Make cuts and insert peeled garlic cloves. Rub the shank with a sauce made from mustard, beer broth and honey. Place the meat in the oven, heated to 180 degrees. Leave for half an hour, pouring beer broth and honey mustard sauce every 5 minutes. Serve the dish hot, cut into portions.

Recipe with basil and soy sauce

Ingredients:

Pork – one and a half kilograms
- a large spoon of mustard
- salt from peppers
- basil
- soy sauce – 95 g

Subtleties of preparation:

Rinse the back of the ham thoroughly and dry with a towel. Prepare a sharp knife and make deep cuts along the surface. Divide the garlic into cloves, cut each of them into 2 parts, insert into the resulting cuts.

Prepare the marinade filling: combine soy sauce, seasonings, mustard. Treat the meat with marinade and place in the refrigerator for 12 hours. Wrap with plastic wrap. Preheat the oven to 180 degrees. Cut the surface crosswise, hide it in foil, and put it in a bowl. After 20 minutes, remove the almost cooked meat, remove the foil so that the surface is browned. Bake for another 10 minutes. Serve with sauerkraut.

Pork knuckle is a win-win option for a holiday dish. When cooked correctly, it turns out tasty, juicy and very aromatic. It will become a real holiday decoration!