Home Vegetables How to bake a whole shank in the oven. Pork knuckle baked in the oven in foil

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How to bake a whole shank in the oven. Pork knuckle baked in the oven in foil

In Russia, pork knuckle is usually boiled delicious aspic or rich broth. However, the shank (as some call the knuckle), following the example of European countries, can be cooked as an independent dish. Today you will learn some interesting recipes.

Secrets of choosing and cooking pork knuckle

The knuckle can be baked, boiled and made into jelly. Depending on what dish you want to create from the pork leg, its choice also depends. So, for jelly, you should buy the front leg - there is not much meat on it, but there are plenty of substances necessary for tasty aspic. For the preparation of second courses from the shank, as well as for baking, you should buy a meaty back leg. Well, in pea soup and it’s even better to put a smoked shank.
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 white fat layers. Put a little pressure on pork leg if it springs, then it will be possible to cook a delicious dish from it.
And finally, smell the shank, it should have a pleasant, slightly sweet smell.

Upon returning from the store, you can start creating culinary masterpiece from a purchased roll. However, first it needs to be prepared.

Burn the shank a little over the fire. Scrape it with a knife, and then rinse thoroughly under running water, dry if necessary.
To make the shank especially soft and tender, some chefs advise holding it for 2-3 hours in milk in a cool place before cooking. After soaking, the pork leg will need to be thoroughly rinsed and dried with paper towels.

As you can see, the preparatory stage is simple. Let's start cooking shall we?

Pork knuckle baked in the oven

You will need:

pork knuckle - 1 piece weighing about 1.3 kilograms,
onion - 1 piece,
carrots - 1 piece,
allspice - 6 peas,
black pepper - 8 peas,
bay leaf - 3 pieces,
mustard - 1 tablespoon,
honey - 1 tablespoon,
soy sauce - 1 tablespoon,
salt - 1 tablespoon.

Cooking method

We put the knuckle prepared in the above way in a saucepan and fill it with water. The liquid should completely cover the pork leg. Put on fire and bring to a boil.
After boiling, remove the resulting foam. Salt, put bay leaf and peppercorns. Reduce the heat and cook the shank for an hour.
After the specified time, put in the broth, where the shank is cooked, peeled carrots and onions. We continue to cook.
After 20 minutes, remove the shank from the broth, let it cool.
Mix honey, soy sauce and mustard. Grease the cooled pork leg with half of the resulting sauce.
We spread the knuckle on a baking sheet and send it to the oven preheated to 180 degrees for 20 minutes. 10 minutes before baking, it must be again greased with honey sauce, soy sauce and mustard. Ready!

Spicy pork knuckle with sauce

You will need:

pork knuckle - 1 piece,
carrots - 1 piece,
onion - 1 piece,
black pepper - 5-7 peas,
allspice - 3-5 peas,
bay leaf - 2-3 pieces,
garlic - 3 cloves,
mayonnaise - 2 tablespoons,
ketchup - 1 tablespoon,
salt - 1 tablespoon.

Cooking method

We cook the knuckle in the manner indicated in the first recipe.
We mix mayonnaise, ketchup and garlic passed through a press.
Lubricate the pork knuckle with the prepared sauce.
We wrap the shank in foil and send it to the oven, heated to 200 degrees, for half an hour. If you wish the shank to be covered golden brown, then 10 minutes before cooking, unfold the foil.
An excellent addition to the shank prepared according to this recipe will be vegetable salad, boiled rice or mashed potatoes. Try!

Roast pork knuckle with beer

Pork knuckle considered a classic German cuisine. What else is Germany famous for? That's right, beer. So let's combine these two ingredients and prepare a real Bavarian dish.

You will need:

pork knuckle - 1 piece weighing about 2 kilograms (you can take 2 each one kilogram),
dark beer - 2 liters,
onion - 1 piece,
carrots - 1 piece,
garlic - 1 head,
allspice - 5 peas,
black pepper - 3 peas,
bay leaf - 3 pieces,
cloves - 3 buds,
cumin - 1 pinch,
celery - 100 grams,
salt - 1 tablespoon,
grain mustard - 1 tablespoon,
honey - 1 tablespoon.

Cooking method

We put the knuckle prepared in accordance with all the rules in a narrow high pan and fill it with beer. If there is no suitable saucepan, you can use it, but it is possible that in this case you will need a little more beer. We put on a strong fire.
Peel carrots and onions. In the last we stick cloves.
After the beer boils, reduce the fire, remove the foam. We put vegetables and all prepared spices in the broth. Cook over moderate heat for 2 hours, after an hour turn the pork leg over so that it boils better.
We make cuts in the cooled shank and insert the peeled garlic cloves there.
We rub the shank with a sauce prepared from the indicated amount of mustard, honey and 2 tablespoons of beer broth in which the shank was cooked.
We send the shank to the oven, heated to 160 degrees, for half an hour, not forgetting to pour the pork leg with beer broth and the remaining mustard-honey sauce every 5 minutes.
Ready pork knuckle is recommended to be served hot, previously cut into portioned pieces. If desired, you can sprinkle it with cheese and chopped celery. Sauerkraut is considered a classic side dish for shank prepared according to a Bavarian cuisine recipe, but it goes well with vegetables and boiled potatoes. Bon Appetit!

Do you have a pork knuckle recipe in your cookbook?!

There are many ways to prepare this dish. Consider the most delicious.

Up your sleeve

What do you need:

lower leg - 1-1.5 kg .;
onion - 1 pc.;
lemon - ¼ part;
garlic - one head;
rosemary;
salt pepper.

How to cook:

Hold the ham in water for one and a half to two hours, then wash it, scrape off the dirt from it. Cut in three or four places, insert the chopped garlic cloves there. Grate with a mixture of lemon juice and spices. Fold in a flat container, hold in the refrigerator for 60-90 minutes. Turn over every half hour.

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

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

long languishing

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

Ingredients:

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

Cooking method:

Wipe the ham well with spices (do not salt), you can also pour a small amount of soy sauce and vegetable oil. Put in a bowl, cover, put in a cool place. After 12 hours, get it, let it lie down at room temperature so much more.

Preheat the oven to 65-70°C.

Salt the resulting workpiece, put it in a baking sleeve or wrap it with cling film. Bake 8 hours.

In German

For this dish, it is worth choosing the front, not fatty shanks, from young pigs, they contain more pulp.

What do you need:

shank - 2 pcs.;
onion - 2 pcs.;
medium-sized carrots - 2-3 pcs.;
dark beer - 2 liters;
garlic - two heads;
vegetable oil;
salt - to taste;
herbs (oregano, thyme, basil).

How to cook:

Wash the shins, clean them, burn 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 bulbs with a knife, put in a saucepan along with meat, onions, carrots, herbs. Fill it all up with beer.

Put on the stove, bring to a boil, remove the foam and reduce the heat. Cook under a closed lid with a slight boil for a couple of hours. Salt half an hour before the end of cooking.

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

Remove the shins, cool slightly, rub with garlic gruel mixed with oil. Put on a baking sheet, send to the oven. Bake at 180°C for the first half an hour, then set 200-220°C for another 10 minutes. Every 10 minutes, pour over the marinade remaining after cooking.

Classic

What do you need:

pork on the bone - two pieces;
soy sauce - 3 tbsp. l.;
garlic - two heads;
mayonnaise - 50 ml;
spicy mustard - 1.5 tablespoons;
honey - 35 gr.;
salt, black pepper - to taste.

How to cook:

Wash the pork, scrape 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, thoroughly spread the boiled shanks with it. Wrap them in foil and refrigerate overnight.

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

in beer

Ingredients:

pork leg - one piece;
mustard, coriander, cumin seeds;
beer (light or dark) - 1.5 liters;
garlic - half a head;
peppercorns - 2-3 pcs.;
salt - to taste;
Carnation;
greenery.

Cooking method:

Singe the shank over the fire, clean, rinse. After making a longitudinal incision, carefully separate from the bone. Lightly beat off the resulting workpiece.

Chop the garlic, mix with spices, pour in the foamy drink. Pour the meat preparation with the resulting mixture, leave it to marinate. Then thoroughly clean, dry, stuff with garlic onion slices, cut lengthwise. Roll into a roll, placing greens in the center.

Read also: Popular and delicious recipes cod liver salad

Lubricate the baking dish with fat, put the roll tied in two or three places there. 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, as all the juices seem to be 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 the press, seasonings. Grate washed and cleaned meat with this mixture, salt.

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

Take a skewer and put a pickled shank on it, send it to the oven. From below, substitute dishes containing liquid, where fat will drain. Cook using the grill mode for 80 minutes.

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

Bavarian

What do you need:

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

How to cook:

Fill the container with water, put the washed, cleaned leg into it. Salt, add crushed garlic cloves, as well as lightly ground cumin seeds.

Put the pan on the stove, let it boil, close the lid, cook at a low boil for about one hour. Pour the broth where the meat was cooked into a baking sheet. The height of the liquid should reach two centimeters.

Remove the leg from the pan, put on a baking sheet. Cook for 90 minutes at 170°C. Top up the broth as needed to the desired level. After the specified time period, briefly raise the temperature to 220°C to obtain a crisp.

Bavarian in beer

Ingredients:

shin - 2 kg .;
carrots - 2 pcs.;
celery root - 190 gr.;
leek - 1 pc.;
lavrushka - a couple of leaves;
dark beer - 0.3 l.;
onion - two heads;
cumin seed - 3 gr.;
salt.

Cooking method:

Shanks wash, clean off the dirt. Pour water into a three-liter cauldron, send carrots, onions, celery, lavrushka, caraway seeds there. Put on the stove, salt, bring to a boil.

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

Pork knuckle baked in the oven in foil

5 (100%) 1 vote

This is a wonderful thing - pork knuckle baked in the oven in foil. A recipe with a photo is useful in many cases. The festive table can be served as a main hot dish or cold appetizer, make cutting for meat plate. And for every day a great solution: quick and satisfying snacks are prepared at a time. A little greens, vegetables, bread or a tortilla, some kind of sauce - now the sandwich is ready. And you can also with baked potatoes or stewed cabbage- that's where the deliciousness is unreal! In a word, everyone who loves tender, juicy meat, the pork knuckle recipe in the oven will definitely appreciate five points.

The essence of cooking is that the meat is stuffed with garlic, rubbed with spices or marinade and put in the oven for a couple of hours. There are different cooking options. I baked a pork knuckle in foil, I am very pleased with the result.

Ingredients

To cook pork knuckle in the oven you will need:

garlic - 1 head;
bay leaf - 3 pcs;
knuckle - 1 pc (about 1.5 kg);
table salt - 2 tbsp. l;
black peppercorns - 1 tbsp. l. or 2 tbsp. l. ground;
white peppercorns - 0.5 tsp (optional);
paprika - 1.5 tsp;
basil or Provence mixture - 1 tsp;
potatoes - 12-14 pieces (or how many will go into the brazier).

How to cook pork knuckle in the oven. Recipe

For baking, I chose a meaty shank, in which there is more meat than fat. Preparation begins with cleaning and soaking. I scrape the skin with a knife, if there are remnants of bristles, I singe and rinse well under running water.

The skin will become light, without dark spots. Be sure to clean out all the folds so that there is no foreign aftertaste later.

I'm flooding cold water and leave for one or two hours. During this time, blood will leave the meat, and again, the smell of scorched bristles will disappear.

I'm making a spice mix. I took black and white peppercorns, paprika for a bright color, basil and parsley. All these spices need to be ground in a smaller mortar. I did it in two steps.

First, I mashed all the whole spices (peppers and dried herbs). Not in powder, but fine enough.

Then I ground the lavrushka in a mortar (if you have it, take it ground) and mixed it with paprika. I combined all the ground spices with table salt.

I peeled the garlic cloves, cut them lengthwise into two or four long slices, so that it would be more convenient to stuff the knuckle. Rolled in a mixture of spices and salt.

He took the knuckle out of the water, washed it again and wiped it almost dry with a towel. Now you need to stuff with garlic so that the meat is fragrant inside too. With a sharp knife I make a puncture 3-4 cm deep to insert the garlic cloves. I slightly deflect the knife and push the garlic deeper into the pulp along the blade. This method is convenient because then you don’t have to look for where the punctures were made and check whether there is garlic in each. Pierced - inserted garlic - pulled out a knife. The incision will close itself, the garlic will be inside the meat.

When the whole knuckle is stuffed, I sprinkle the skin and meat part with spices and salt and rub it well on all sides.

After that, the meat should lie down a little, let it absorb the flavors better. You can even pickle in the morning or in the evening and leave for several hours. I left for an hour at room temperature.

I baked the pork knuckle in the oven with potatoes so that the side dish was ready right away. I cut two pieces into wide plates - they will fit under the knuckle. The rest was cut into large pieces.

Sprinkled potatoes for garnish with spices (I used black pepper and chili), salted, mixed. This must be done before you put it in the oven, otherwise the salt will melt and drain.

You need to bake the shank in the oven in a deep dish or on a baking sheet. I took a big cast iron pan with sides. Lined with a large piece of foil. Oiled the middle, left the edges clean. He laid out circles of potatoes on the foil - this will be a pillow under the knuckle so that the meat does not burn when baking.

He laid the shank on the potatoes. Try to pick up a container so that the shank lies freely, not close to the sides, and there is still room for potatoes.

He laid out potato slices around the shank, covering the meat almost half in height. But it depends on how much garnish you need and whether you need it at all. Can be baked without potatoes.

Lifting the foil by the edges, he made a tight pinch, turning the foil three or four times. The meat must be hermetically sealed so that all the juices remain inside. Then the shank in the oven in foil will turn out to be very soft and juicy. I heated the oven to 200 degrees, put the shank and baked for two hours. To prevent the bottom from burning, you can pour a little water into the pan or onto a baking sheet (under the foil).

After two hours, I took it out, checked the meat with a knife for readiness. I pierced it in the highest place with a knife, pressed lightly - the juice flowed out transparent. So, the knuckle in the oven has reached full readiness.

It remains to brown, make the crust golden. You can grease with a mixture of honey and mustard (if you like this combination), soy sauce, or just pour over with fat and rearrange it higher, as I did. The temperature was increased to 210 degrees, baked for another 25-30 minutes. I overdid it a little, in some places the knuckle reddened excessively, but this did not spoil the taste.

To the table, the pork knuckle baked in the oven in foil is served hot, do not let it cool down! I pre-cut vegetables, herbs. He took the knuckle out of the oven, put it on a dish, around potatoes, tomatoes - and immediately to the table. Oh, looking at the photo salivating flowed! Calorie-dense, of course, but what kind of calories are there when such deliciousness is cooked! Everyone Bon appetit! Your Plushkin.

Preparation for cooking

To keep the pork tender, thaw it at room temperature. Next, wash the bulldozer in running water, scrape the skin. The further plan of action depends on the specific recipe - the meat is either boiled, or baked. Since I am not a cook in any way, all recipes will be elementary and applicable at home.

Pork knuckle in the oven

Cooking method

Soak the cleaned and washed shin (1.5 kg) in milk and leave it in a cool place for 2-3 hours. Next, dry
Put the meat to boil, bring to a boil and remove the foam
Add 10 gr. salt, 6 peas of allspice and black pepper, 3 pcs. bay leaf. Lower the heat and simmer the meat for an hour
After an hour, add peeled carrots and onions to the broth
After 20 minutes, remove the pork from the broth and cool
Mix 30 gr. honey, mustard and soy sauce. Brush the leg with ½ of the resulting sauce
Preheat the oven to 180 degrees and place the baking sheet with the knuckle in there for 10 minutes. Brush the drumstick again with the remaining sauce and bake for another 10 minutes. Pork knuckle baked in the oven is ready

Bake the shank in foil

The recipe for pork knuckle in foil is very simple and will suit every housewife:
Put to boil 1 kg of processed meat in a deep saucepan. After the water boils, add one teaspoon of salt, carrots and onions in the husk. Boil 50 minutes. Next, remove the drumstick from the broth and let cool.
Mix 30 gr. mayonnaise, 5 gr. a teaspoon of salt, 4 cloves of grated garlic, 10 gr. hops-suneli and 5 gr. pepper
Rub cold meat with sauce
Place a large sheet of foil on a baking sheet and wrap the meat in it.
Cook the bulldozer in the oven for 45 minutes at a temperature of 220 degrees. Remove the foil 20 minutes before cooking to brown the meat.

Pork knuckle in beer

Recipe:

Wash the drumstick (2 kg) and place it in the pot. Fill the meat with beer and put it on a high fire
Peel all vegetables: 2 onions, 3 cloves of garlic, coarsely chop 2 carrots and 100 gr. celery
Wait for the beer to boil (a total of 2 liters will be needed) and add carrots, celery, garlic cloves, whole onions to the pan. Also do not forget about spices: black and allspice peppers (5 peas each), cloves, cumin, salt (just a pinch and to your taste)
Boil the shank over low heat for 2-3 hours. Don't forget to turn over so it cooks well.

While the meat is cooking, we can prepare the side dish. Bavarian style pork knuckle served with sauerkraut.

For the garnish you need:

Sauerkraut
Onion
Coriander
vegetable little
Bouillon

Cut the onion into half rings and fry until golden brown
Drain the brine from 1 kg of cabbage and add to the pan with the onions. Roast over medium heat
Pour in meat broth and add spices 5-10 gr.
Simmer cabbage for 30-40 minutes

Now let's prepare the sauce. Mix 2 tablespoons of beer broth with mustard and honey.

After you have taken out and cooled the drumstick, you need to make notches in a circle and spread the meat with sauce. Preheat the oven to 160 degrees. Put the cabbage on a baking sheet, put the bulldozer on top. Bake for 30 minutes, basting occasionally with stock. Stir the cabbage constantly to prevent burning.

I would like to add that the Bavarian pork knuckle is the same Czech knuckle, which is a favorite dish of European restaurants. After all, both countries simply adore this dish and its combination with a local favorite drink - beer.

We bake the shank of the sleeve

Such a cooking recipe will allow you to cook a juicy drumstick very quickly:

Grate the drumstick (1.5 kg) 50 gr. syrup or juice and leave for 2 hours
Lubricate the bulldozer with salt and put it in your sleeve. Add coarsely chopped potatoes (1.5 kg) and unpeeled garlic (1 head) and garlic arrows(200 gr.)
Fasten the edges of the sleeve and bake in the oven for 2.5 hours at 160 degrees

Spicy pork knuckle

Cooking method:

Marinate the peeled drumstick (1.5 kg) in milk for 2-3 hours
We pass 3 cloves of garlic through a press, mix it with mayonnaise (60 gr.), Ketchup (30 gr.), Black pepper (10 gr.) And salt (20 gr.)
The sauce is ready, grease the bulldozer with it
We heat the oven to 200 degrees, wrap the drumstick with foil and cook it for 2 hours.

OK it's all over Now! Pickled spicy pork shank is ready!

Spicy shank with apples

Recipe:

Peel 5 cloves of garlic and mince them
Peel 3 apples, core and peel, cut into slices
Rub the cleaned drumstick (1.5 kg) with salt, garlic and pepper
Wrap the shank and apples in foil and place in an oven preheated to 180 degrees for 3 hours
Serve the finished bulldozer along with apples

Knuckle in German

This dish, as the Germans call it, eisban, is cooked for a really long time - 3 days, because two of them are in the marinade.

Let's start cooking!

Place the washed and cleaned shank (1.5 kg) in a container and fill with cold water. Leave in a cool place for 48 hours, changing the water every 6 hours
Mix 25 gr. salt, 15 gr. sugar, juniper berry, bay leaf, pepper. Add water and dip the meat into the resulting brine. Store in refrigerator for 12 hours
Drain half of the brine, add ½ teaspoon of mustard, add water to completely cover the shank
Now cook the shank for 2 hours
Take out and refrigerate. Next, mix 30 gr. honey, garlic, 30 gr. mustard and spread the pork with the sauce. Place it in the oven and bake until golden brown

A good marinade is a juicy shank

An excellent solution would be to marinate the shank overnight to make it tasty and juicy. Here are some recipes for you:

You can marinate meat in beer. Two options: dark and light. In the first case, the pork will have a spicy taste and aroma, and in the second case, the meat is suitable for classic recipes.
Mix onion, black pepper, lemon juice and mustard, apply on the meat
Garlic porridge, red ground pepper, Bay leaf - excellent marinade overnight
Exquisite flavor to the meat is provided if you place it overnight in a container with wine vinegar, fresh herbs, paprika and various types peppers

How and with what to serve

Pork knuckle is most often used to make rich broth or jelly. But these are not all the dishes where she can show herself. Oven baked knuckle - a recipe with a great result. Tender juicy meat with soft jelly streaks, with thin, melted fat is a great appetizer, a delicious addition to side dishes, it can be used to make sandwiches, or you can easily serve it as an independent dish.

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

Pork knuckle is better to choose more so that it is meaty. It must be washed well and scraped with a sharp knife. If there are remnants of bristles, you need to pour over with a burner or a lighter and wash thoroughly again.

Then, on one side (from the one where the bone is closer), make a deep incision, up to the bone itself. And with the sharp tip of the knife, slowly, slowly moving forward, cut the bone. It should remain white, practically without meat.

When taking out the bone, you need to try not to damage the skin - this way the shank will look much more attractive on the dining table. That's when the shank was left without a bone, it must be laid out with the skin down, put finely chopped garlic on the meat, salt and season with spices.