Recipe for cooking pork knuckle in the oven. Baked pork knuckle in the oven: easy step-by-step recipes

Hello girls! Today we have a very fatty and tasty topic: I will tell you how to cook pork knuckle in the oven so that you will lick your fingers and ask for more.

A shank is a drumstick, or as people also say, a bullock, which becomes the main ingredient in rich soup and jellied meat, and few people know that it can be used to prepare an incredibly tasty second course. Of course, the drumstick takes a long time to prepare, but it is very, very simple. In addition, the time spent is worth it to spend a tasty and juicy evening with a wine leg!

This dish came to us from the Czech Republic. Previously, it was prepared from boar's knee, now it is simply pork shin. The Czechs are very proud of the recipe, because it has spread all over the world, filling restaurants and holiday tables. If you try this dish, be sure that you will remain full for a very long time.

Before you decide how to bake the shank, you need to choose the right meat. Otherwise, no matter how hard you try, it will not be soft and juicy. Therefore, take some advice.

1. Buying a good drumstick is the first step to cooking delicious dish. Since we are going to cook the dish in the oven, we need to buy a meaty rear leg
2. When purchasing, look at what the product looks like: the skin, which should be light, and the meat should be dense, with white layers of fat, as in the photo. Pork also has a pleasant sweet smell.
3. The weight of the bullock should be about 1200-1800 grams. Big sizes they say that perhaps the animal was old, or the meat was very fatty, or pumped with liquid.

Preparing to cook

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

Pork knuckle in the oven

Cooking method

• Soak cleaned and washed drumsticks (1.5 kg) in milk and leave in a cool place for 2-3 hours. Next, dry
• Put the meat to cook, bring to a boil and skim off the foam
• Add 10 g to the pan. salt, 6 peas each of allspice and black pepper, 3 pcs. bay leaf. Reduce heat and simmer 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 a baking sheet with the shank there for 10 minutes. Next, brush the drumstick with the remaining sauce again and bake it for another 10 minutes. Pork knuckle baked in the oven is ready

Bake the shank in foil

• The recipe for cooking pork knuckle in foil is very simple and will suit every housewife:
• Place 1 kg of processed meat to cook in a deep saucepan. After the water boils, add one teaspoon of salt, carrots and onions in their skins. Cook for 50 minutes. Next, remove the drumstick from the broth and let cool
• Mix 30 gr. mayonnaise, 5 gr. teaspoon salt, 4 cloves of grated garlic, 10 gr. hops-suneli and 5 gr. pepper
• Brush the cooled meat with sauce
• Place on baking sheet large leaf foil and wrap the meat in it
• Cook the bully in the oven for 45 minutes at 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 a saucepan. Pour beer over the meat and place it on strong fire
• Peel all the vegetables: 2 onions, 3 cloves of garlic, coarsely chop 2 carrots and 100 gr. celery
• Wait until the beer boils (a total of 2 liters will be needed) and add carrots, celery, garlic cloves, and whole onions to the pan. Also don’t forget about spices: black and allspice (5 peas each), cloves, cumin, salt (just a pinch and to your taste)
• Cook the shank over low heat for 2-3 hours. Don't forget to turn it 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

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

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

After you have removed and cooled the drumstick, you need to make cuts in a circle and spread the sauce on the meat. Preheat the oven to 160 degrees. Place the cabbage on a baking sheet and place the buldzhka on top. Bake the dish for 30 minutes, periodically basting with broth. Stir the cabbage constantly to prevent burning.

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

Bake the shank in the sleeve

This cooking recipe will allow you to cook juicy drumsticks very quickly:

• Grate drumstick (1.5 kg) 50 g. syrup or juice and leave for 2 hours
• Grease the bulldozer with salt and place 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 cleaned drumstick (1.5 kg) in milk for 2-3 hours
• Pass 3 cloves of garlic through a press, mix it with mayonnaise (60 g), ketchup (30 g), black pepper (10 g) and salt (20 g)
• The sauce is ready, grease the bulldozer with it
• Heat the oven to 200 degrees, wrap the drumstick in foil and cook it for 2 hours.

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

Spicy shank with apples

Recipe:

• Peel 5 cloves of garlic and chop them
• Core and peel 3 apples and cut into slices
• Rub 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 buldyzhka along with apples

German knuckle

This dish, as the Germans call it, eisbahn, takes a really long time to prepare - 3 days, because two of them are in the marinade.

Let's start cooking!

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

Good marinade – juicy shank

An excellent solution would be to marinate the shank overnight to make it tasty and juicy. I offer you several recipes:

1. 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
2. Mix onion, black pepper, lemon juice and mustard, apply to the meat
3. Garlic porridge, ground red pepper, Bay leaf– excellent marinade for the night
4. The exquisite aroma of the meat is ensured if you place it overnight in a container with wine vinegar, fresh herbs, paprika and various types peppers

How and with what to serve

04.06.2018

Knuckle is a traditional dish for Czech cuisine, however, it has long been firmly entrenched in Russian. Of course, pork knuckle is not a product that can be classified as dietary, but you can eat a little. And in order for it to give gastronomic pleasure, you need to be able to properly bake the shank in the oven in foil or in a sleeve.

You can bake such meat in 2 ways: by first removing it from the bone and stuffing it with something, or on the bone. The latter option is suitable for portion serving, and the first is mainly used when they want to make a snack from the shank that can be cut into slices. There is not much difference in the duration and complexity of the work, although without bones the meat cooks a little faster, so housewives should familiarize themselves with all the options to choose the most convenient one.

Ingredients:

• pork knuckles – 3 pcs.;
• onions – 2 pcs.;
• carrots – 3 pcs.;
• bay leaf – 2 pcs.;
• dark beer – 70 ml;
• potato starch - 1 table. spoon;
• salt - 2 table. spoons;
• mixture of ground peppers - 1 teaspoon. spoon.

Cooking method:

1. Remove the skins from the onions and the skins from the carrots. Cut into large pieces, 1 pc. Place each vegetable in a small saucepan.
2. Place a bay leaf there and pour 2 liters of water. Let it boil.
3. Gently lower the washed pork knuckles: they should be completely covered with water. If this does not happen, add more boiled water. hot water(so that there is no strong temperature difference).
4. Cook the shanks until soft for about an hour, setting the burner to medium and without covering the pan. The exact time is determined by their size: in some cases it takes 1.5 hours.
5. Place the boiled shanks on a wire rack and let them drain. Rub with pepper mixture and salt.
6. Place the shanks in foil (it is advisable to take a separate sheet for each), place chopped onion and grated carrots next to them (which are left - not boiled), seal the edges well.
7. Bake the shanks for 1.5 hours at 180 degrees. Then remove the foil and brown on a wire rack (you need to place a baking sheet under it) for another 20 minutes, turning occasionally.
8. While the shanks are browning, warm the dark beer in a small container, add starch, mix well. Pour this sauce over the meat before serving.

This meat turns out to be very tasty when it is marinated in mustard-mayonnaise sauce, if desired, additionally adding any spices to the pork. The shank turns out very piquant, ideal with beer or just for a hearty lunch. Potatoes are an optional addition in this recipe - if you do not need a side dish and plan to serve the salad with the shanks, do not use them.

Ingredients:

• pork knuckle – 1 pc.;
• mayonnaise – 60 g;
• vegetable oil - 1 table. spoon;
• garlic cloves – 3 pcs.;
• mustard - 1 table. spoon;
• salt – 1 teaspoon. spoon;
• potatoes – 500 g.

Cooking method:

1. Wash the pork knuckle very well under running water and let it dry a little.
2. Put in large saucepan, to fill with water. Without adding salt, cook over medium heat under the lid for 1.5 hours. If you wish, you can throw in a few black peppercorns, parsley root or an onion.
3. Transfer the cooked shank to a cutting surface and cut vertically to remove the bones. Rub salt inside and out.
4. Chop the garlic and rub it over the meat on both sides.
5. Mix mayonnaise with mustard, treat the inside of the shank with this sauce.
6. Roll it up and tie it tightly with thread. Place in film and let sit in the refrigerator for 3 hours to soak.
7. Place the marinated pork knuckle in foil, drizzle with vegetable oil and wrap. For reliability, it is worth making 2 layers of foil.
8. Place in a heat-resistant form and pour a glass of water into it. Bake the shank at 200 degrees for an hour.
9. Unfold the foil, leave the shank in the pan and bake for another 20 minutes. Due to the fact that the meat was cooked without bones, it can be served by cutting it into slices.

How to cook juicy boneless pork knuckle in the oven?

To a greater extent, it is not even the marinade and other additives that are responsible for the juiciness of the meat, but the cooking method itself: the baking dish should not be open, otherwise prolonged heat treatment will dry out the surface. It is best to cook in a sleeve or foil, but if you want to use a heat-resistant dish, be sure to pour a glass of water into it and cover the top with foil: this will increase the humidity inside. At the moment the shank is browning on the grill, you should pour the juice coming out of the meat every 5 minutes. And additional juiciness can be ensured by the filling, which is filled with the shank removed from the bone.

Ingredients:

• pork knuckle – 1 kg;
• onion;
• carrots – 2 pcs.;
• mushrooms – 200 g;
• garlic (slices) – 3 pcs.;
• butter – 20 g;
• black pepper (peas) – 5 pcs.;
• bay leaf – 3 pcs.;
• salt - to taste.

Cooking method:

1. Pour cold water over the shanks placed in the pan. Let it boil and remove the foam with a slotted spoon.
2. Throw in the bay leaf, peppercorns and chopped (be sure to peel) carrots. To cover with a lid.
3. Setting the heat to low, boil the shank for 2 hours. If it is larger than indicated in the recipe, you should increase the cooking time to 3 hours.
4. Fry finely chopped onion and mushroom slices in half the volume of butter. Add grated carrots, cook until all products are soft.
5. Place the boiled shank on a cutting board and cut vertically to remove the bone.
6. Place the warm filling in the center instead of the bone. Add the remaining butter.
7. Form a meat roll and wrap in cling film. Place in the refrigerator for 2 hours.
8. After removing the film, tie the shank with thread and place in a baking dish. Cover the top with foil and place in a hot oven.
9. Bake at 190 degrees for half an hour, then remove the foil and cook for another 20 minutes, turning the meat periodically.

Juicy pork, soaked in its own fat with spices, with the addition of spicy herbs and vegetables, baked in the oven in the sleeve will be an everyday and even festive table. Even a novice housewife can prepare this dish. It will delight you with a delicious taste and aroma. How to cook a delicious pork knuckle in the sleeve using the oven with the addition of potatoes and seasonal vegetables, spices and seasonings.

How to properly bake a shank in the oven - cooking features

To cook a tasty shank in the oven, you need not only to choose the right main product, but also to choose the right spices and seasonings for it. The most the best option The meaty hind leg of the animal will become, starting from the knee along with the ham. This cut of meat will be denser and meatier, and much more tender than the same drumstick, which is better used for preparing jellied meat. When choosing meat, it is worth considering that the product tastes best if the animal is not older than 2-2.5 years, then the meat will be optimal in both fat content and softness.

The process of marinating meat

If the pork has not been pre-treated by the supplier, the skin must be singed. It should also be taken into account that for juiciness and softness, the pork leg must first be boiled until almost done, and only then baked so that the skin is covered with a golden brown crust. Well, before you put the meat to cook, the shank needs to be marinated with the addition of aromatic spices and seasonings. The finished meat should be easily and naturally pierced with a knife. Well, in a pressure cooker or slow cooker the pork will be cooked faster.

After the shank is cooked, you need to remove it from the broth and let it dry completely. Then you can cut the skin itself over the entire area of ​​the meat so that the spices actively permeate it, and rub it with dry marinade from vegetable oil, sweet paprika or turmeric (to give an appetizing color) and spicy spices with garlic. The meat itself can be stuffed with garlic and pieces of not very salty lard if the meat is too lean.

Now you can place the product in a baking sleeve, add potatoes, carrots or zucchini as a side dish and bake. A few minutes before it’s ready, you need to carefully cut the bag so as not to get burned by the steam and fry the shank under the “Grill” function until golden brown.

As for the side dish, for convenience you can bake it along with the meat, but it is recommended to prepare the sauces for the dish yourself. For example, it could be spicy mustard, creamy garlic sauce, creamy or beetroot horseradish, sweet and sour or cheese sauces.

How long to cook the shank in the oven?

Beginning housewives will be interested in knowing how long to boil the shank in a marinade with spices, and then bake it in an oven in a sleeve. The baking time will depend on the weight of the selected shank and how much time it spent in the marinade.

The optimal temperature for cooking is 180-190 C and up to one and a half hours. It is recommended to add the side dish already in the middle of baking, otherwise there will simply be nothing left of the vegetables and they will turn into puree. If the shank is only marinated, but not pre-boiled, the meat is baked for up to 2.5-3 hours.

Delicious recipes for cooking pork knuckle in the oven

Almost every housewife will probably have her own signature recipe, but novice cooks will find it useful step by step recipes with photo. You can bake meat not only in a special oven, but also use a fireproof pan and foil (parchment paper). Although it should be noted that during the cooking process a lot of tasty juice may be released, which the vegetables will not completely absorb, so you should use a baking sheet. Potatoes and carrots, pumpkin and zucchini are good as a side dish, cauliflower and broccoli, fresh white cabbage and sauerkraut with onions.

Recipe for knuckle baked in a sleeve

Meat by classic recipe It’s not difficult to prepare, but you need to purchase the product good quality, fresh and already cleaned and singed of stubble. To get a delicious taste, a marinade of honey and mustard is used.

Ingredients:

A knuckle weighing no more than 1.5-2 kg;

Carrots – 500 gr.;

Onions – 3 pcs.;

Potatoes – 400 gr.;

Sunflower oil – 100 ml;

Liquid honey (preferably linden) – 4 tbsp. spoons;

Spices - bay leaf, a couple of cloves and black peppercorns;

Coarse table salt and freshly ground pepper;

Optionally, seasoning for cooking pork.

Preparation:

1. Rinse the pork in running water, scraping it with a knife if necessary. Add salt, spices and seasonings, unpeeled onions and carrots cut into 2-3 pieces to the broth. Cook for about 2 hours over low heat.

2. To coat, mix honey with mustard, add salt and seasonings, and coat the meat, which has cooled.

3. Place the shank in a sleeve with the addition of potatoes, tie the bag tightly for 20 minutes, setting the temperature to 185-190 C. After the specified time, remove the pan from the oven, carefully, so as not to get burned by the steam, cut the bag and bake until crusty on the potatoes and meat.

Pork knuckle baked in foil

In addition to options for baking meat with a side dish in a spicy marinade, you can use foil to preserve the juiciness of the pork. And to diversify the taste of the dish, it is worth preparing a spicy marinade.

Ingredients:

Small pork knuckle;

1 head of garlic – about 10 cloves;

1 small carrot;

2 onions;

Sunflower oil, odorless;

Ginger or hot pepper chili - to taste;

85 ml. soy sauce;

2-3 spoons of ketchup;

20 gr. Sahara.

Prepare the marinade - mix oil with ketchup and soy sauce, add ginger or chili, and garlic cloves squeezed through a press. Set aside, stir well.

Boil the shank with your favorite spices for about an hour, adding onions and carrots to the broth.

After the meat has cooled, rub it with the pre-prepared sauce, wrap it in foil and bake in the oven for 1.5 hours. Serve boiled rice as a side dish.

In honey mustard sauce

Pork is inexpensive, but dishes made from it get boring in Everyday life. You can diversify your family menu by preparing pork knuckle with honey-mustard marinade.

Ingredients:

Large knuckle – 1 pc.;

Salt and ground black pepper;

2 tbsp. spoons of any honey;

3 tbsp. spoons of regular mustard;

50 ml. soy sauce or classic ketchup;

Garlic for stuffing meat - optional;

A little oil.

Preparation:

You need to prepare the marinade in advance and let it sit in the refrigerator for about 45 minutes. To do this, mix butter with honey melted in the microwave, add mustard, soy sauce(then no need to add salt) or ketchup, seasonings, salt and pepper. You can balance the taste of the marinade with citrus juice or 6% fruit vinegar.

Rinse the shank and peel if necessary, dry it and, if desired, stuff the meat with halves of garlic cloves. It is also good to do this so that the marinade penetrates the pork through the cuts more effectively.

Coat the prepared meat with marinade, transfer it to a convenient baking dish and wrap it in cling film and put it in the refrigerator for at least 3-4 hours.

Place the baking sheet in a cold oven, turn it on at 190 C and bake for an hour at the specified temperature, then reduce it to 170 C and cook for another couple of hours.

With potato

The shank can also be prepared as a side dish, for example with potatoes. The tubers will be saturated with spices, aromas and meat juice, baked until golden brown and will become very tasty and appetizing.

Knuckle, weighing up to 1.5 kg;

800 gr. young starchy potatoes;

3 cloves of garlic;

A pair of bay leaves;

1 teaspoon of dry oregano or thyme;

Ground black pepper and salt - to taste;

2 onions;

Grate or press the garlic cloves through a press, transfer it to a mortar, add oil and dry spices, salt and pepper and grind the paste.

Make punctures in the meat, rub it with the resulting mixture and place it in the center of a baking sheet or mold.

Young potatoes do not need to be peeled, just rinse them well. Cut large tubers in half, add salt and season with pepper and spices, and place next to the shank.

Set the oven to 250 C, cook the meat and potatoes for 45 minutes, reduce the temperature to 180 C and continue baking for another 1.5 hours, turning the shanks and potatoes every 25 minutes to ensure even browning.

With sauerkraut

Thanks to a special sleeve for baking in the oven, the oven remains clean, the shank remains juicy, and the cabbage is incredibly tasty and tender.

Medium size knuckle;

Hot pepper - to taste;

Salt and freshly ground black pepper;

55 ml. vegetable oil;

:50 gr. sauerkraut;

Spices for pork;

5 cloves of garlic.

Chop the garlic, mix it with salt and spices, add hot pepper oil to taste. Stir and coat the knuckle.

To prepare a dish, you can use not only sauerkraut in its pure form, but also dilute it in half with white cabbage. Then you need to chop it and mix it with sauerkraut, season it with a little pepper and put it in a baking bag.

Place meat coated with seasonings on top. Tie the bag tightly around the edges, make several punctures in the sleeve at the top and transfer it to a fireproof form.

Place the pan in an oven preheated to 190 C, bake for about 2 hours until the meat is cooked, and then cut the bag and brown the pork.

(function(w,d,n,s,t)(w[n]=w[n]||;w[n].push(function())(Ya.Context.AdvManager.render((blockId:"R-A -293904-4",renderTo:"yandex_rtb_R-A-293904-4",async:true));));t=d.getElementsByTagName("script");s=d.createElement("script");s .type="text/javascript";s.src="http://an.yandex.ru/system/context.js";s.async=true;t.parentNode.insertBefore(s,t);)) (this,this.document,"yandexContextAsyncCallbacks");

With stewed cabbage

The dish belongs to Lithuanian cuisine, because braised cabbage it turns out incredibly juicy, the shank itself is soft, and the addition of a glass of beer will be a pleasant end to the dinner.

Pork shank;

White cabbage – 1 medium head;

3 onions;

85 gr. tomato paste;

Salt and black pepper;

Orange juice – 200 ml;

Soy sauce – 50 ml;

Garlic – 5 cloves;

Chili - optional;

Dry seasonings and spices - to taste;

Vegetable oil.

Mix orange juice with soy sauce, add half of the tomato paste, spices, seasonings and chopped garlic.

Coat the shank with spices and put it in the refrigerator for a couple of hours to marinate.

Chop the cabbage into thin strips and set aside. Cut the onion into thin half rings and fry it in a large saucepan. Add tomato paste, salt and spices, heat and add cabbage. Stir, cover and simmer for 10-12 minutes.

Place the cabbage in a fireproof dish, place the shank on top, cover the baking sheet with foil and bake at 200 C for about an hour.

Then remove the foil and reduce the oven heat to 180 C, continuing to cook the dish until the cabbage is soft and the meat is completely cooked, 1.5 hours.

Pork knuckle in the oven with vegetables

A crispy crust on tender and juicy inside meat and a side dish of vegetables will be a wonderful dinner for all family members, and a group of friends will not refuse to treat themselves to a delicious dish.

1-2 small shanks;

A bag of frozen vegetables of your choice;

Fresh vegetables - sweet onions and carrots, potatoes or cauliflower;

Garlic – 10 cloves;

Salt and black pepper;

2-3 spoons of grain mustard;

A little vegetable oil.

Boil the shank in water with the addition of salt and your favorite spices and seasonings. Cool and stuff with garlic. Make cross cuts on the skin.

Sprinkle the meat with salt and pepper and rub to get the spices into the cuts, then add the mustard and coat the meat thoroughly.

Wrap the shank in foil, place on a baking sheet and bake for 2 hours at 190C. Then remove the foil and add the vegetables seasoned with oil and salt around the pork. Bake the dish for another 45 minutes until the vegetables are ready.

Under honey marinade

You can create an appetizing golden brown crust on a pork knuckle in the oven if you use honey marinade. It is honey that will give the meat a piquant and golden color, while maintaining the juiciness of the meat.

Knuckle weighing up to 1 kg;

2 spoons of honey;

Salt and black pepper;

Garlic – 3 cloves;

Sweet paprika – 1 teaspoon;

Spices for pork;

Olive oil;

A little soy sauce.

Chop the garlic cloves, place them in a large bowl, add spices, salt and pepper, melted honey and soy sauce with olive oil. Place the shank into a bowl with the marinade and coat thoroughly. Wrap in cling film and place in the refrigerator overnight.

Place the finished and marinated piece of meat on a baking sheet, cover with foil or use a roasting bag and cook for about 2 hours. To create a crust, 5 minutes under the “Grill” function is enough.

Video recipe - Pork knuckle Munich style

Recipe from Yulia Vysotskaya.

As you can see, preparing pork knuckle in the oven is not at all difficult! Choose the appropriate recipe and cook with pleasure!

(function(w,d,n,s,t)(w[n]=w[n]||;w[n].push(function())(Ya.Context.AdvManager.render((blockId:"R-A -293904-1",renderTo:"yandex_rtb_R-A-293904-1",async:true));));t=d.getElementsByTagName("script");s=d.createElement("script");s .type="text/javascript";s.src="http://an.yandex.ru/system/context.js";s.async=true;t.parentNode.insertBefore(s,t);)) (this,this.document,"yandexContextAsyncCallbacks");

Almost everyone can bake deliciously in foil. The main thing is to use only fresh and high-quality meat, as well as choose the right spices.

Knuckle in the oven in foil: recipe with photo of the finished dish

Quite often housewives wonder what to cook for the holiday table. At the same time, many people mistakenly believe that baking a pork knuckle in the oven in foil is very difficult, since it requires a lot of time. But that's not true. After all, pork is a soft and tender meat that will only take you 90 minutes to cook. Although it should be noted that in order to obtain a more aromatic and satisfying dish, such a product must be processed and marinated in advance. We will tell you how to do this correctly right now.

What ingredients do you need to stock up on to make a very tasty and aromatic pork knuckle baked in the oven in foil? We provide you with a recipe with a photo of this dish in our review, and to prepare it you must have the following components:

Preparing the meat product

Before baking the pork knuckle in the oven in foil, cooled meat product should be processed carefully. It is washed thoroughly in cool water, cutting off all unnecessary films and veins. The pork knuckle is then dried with paper towels and set aside.

Preparing the marinade

Pork knuckle baked in the oven in foil will turn out aromatic and tasty only if it is properly marinated. To do this, use only spices and seasonings suitable for meat, as well as other ingredients.

So, to prepare the marinade, take a small bowl and pour it into olive oil. After this, garlic cloves are grated into the same bowl, suneli hops and ground pepper are added. At the end, mix all the ingredients thoroughly with a small spoon.

The process of marinating meat

Before you bake the pork knuckle in the oven in foil, it should be properly marinated. The processed and dried piece is thoroughly rubbed with the previously prepared garlic mixture, and then placed in a deep saucepan, covered with a lid and left aside for several hours. During this time, the pork should be soaked in the marinade and become more flavorful and tender.

Formation of lunch and its heat treatment

How to prepare pork knuckle baked in the oven in foil? To do this, place the marinated piece of meat on a wide sheet of cooking foil and then wrap it well. After this, the resulting bundle is placed on a baking sheet or any other heat-resistant form.

After placing the sheet in the oven, immediately set the temperature to 200 degrees. In this state, the pork knuckle should be cooked for at least one and a half hours. During this time, the meat product should be well baked and become as tender and soft as possible.

How to serve for a holiday dinner?

Now you know how to bake a pork knuckle in the oven (without cooking) in foil. After the meat dish is completely cooked, it is carefully removed and placed on a large plate. Having opened the cooking foil, carefully remove the shank from it, using a large fork. Then the pork is cut into portions and presented to guests along with any side dish (for example, stewed vegetables, mashed potatoes, pasta, etc.).

Boiled pork knuckle baked in the oven in foil: recipe

To obtain a softer and crispier meat dish, some housewives pre-boil the pork knuckle in water. This allows you to shorten the process of baking the product in the oven, as well as make dinner juicy and incredibly tasty.

So how to deliciously bake a pork knuckle in the oven in foil? For this we need:

• chilled pork knuckle - about 1 kg (a little more is possible);
• ground black pepper - use according to your taste;
• table salt is not too coarse - use according to your taste;
• khmeli-suneli - use according to the instructions on the package;
• full-fat mayonnaise - 3 large spoons;
• peeled onions and large carrots - 1 piece each;
• garlic cloves - approximately 2-4 pcs.

Process the main ingredient and cook it on the stove

Before cooking the pork knuckle, it is carefully processed. The product is thoroughly washed in cool water, removing all unnecessary veins and films. Then the meat is placed in a deep pan, filled with water and placed on high heat. After the broth boils, add table salt, peeled onions and peeled carrots. In this form, the meat product is cooked for 45 minutes. During this time, it should become soft and acquire a pleasant golden hue.

Marinate the meat and bake it in the oven

After the pork knuckle is boiled, it is carefully removed from the broth and placed on a large plate. While the product is cooling, begin preparing the marinade. To do this, mix high-fat mayonnaise, grated cloves of garlic, a little table salt, suneli hops and black pepper. Mix the ingredients thoroughly with a spoon, and then brush them all over the cooled meat. After this, it is placed on a large sheet of culinary foil and carefully closed. In this form, the shank is placed in the oven. It is baked at a temperature of 220 degrees for 40 minutes. Moreover, 20 minutes before turning off the oven, open the foil as much as possible so that the pork is thoroughly browned on all sides.

Serving a festive meat dish to the dinner table

Once the boiled pork knuckle is well baked and lightly browned, it is carefully removed from the oven and placed on a large plate. Having removed the culinary foil, the meat product is divided into portioned pieces, and then laid out on plates along with fresh vegetables, herbs or some hearty side dish.

Let's sum it up

As you can see, there is nothing complicated about cooking pork knuckle in foil. If you want a softer and juicier lunch, we suggest using the second recipe.

By the way, you can prepare the marinade in other ways. You can add soy sauce, honey, various spices, and red wine to it, and even in any case, you will definitely get the most delicious and aromatic meat dish, which none of your guests will be able to refuse.

Juicy, rosy and appetizing, the knuckle in the oven is an excellent dish for any occasion, be it an everyday meal or a festive dinner. If it seems to you that only experienced chefs can cook shanks, we can assure you that this is absolutely not the case. Despite the fact that the knuckle requires a very long heat treatment, even a novice housewife can handle its preparation, and the waiting time will be more than compensated for by its excellent taste and spectacular appearance. You can be sure that the knuckle in the oven will be greeted with a bang by household members and guests, and try tasty no one will refuse.

Recipes for preparing shanks came to us from European countries, and today knuckle is one of the most popular dishes in the Czech Republic, Germany, Austria, Switzerland and Poland. The knuckle is also popular in Russia - for its ease of preparation, satiety, high nutritional value and, of course, great taste. Despite the fact that pork knuckle is a fatty meat, it is especially worth noting its health benefits. The knuckle contains a large number of vitamins (almost all B vitamins, as well as vitamins PP, E and H), macro- and microelements (iron, zinc, selenium, calcium, zinc, etc.). And even though this product is by no means a dietary product, sometimes you can still pamper yourself a little, right?

To begin with, we advise you to familiarize yourself with simple rules choosing a good meat knuckle, or shank, which is the part of the pork butt immediately adjacent to knee joint. The primary ones in this matter are appearance and smell. The skin of the knuckle should be light and free of damage or stains, the meat should be a uniform pink-red color with white layers of fat. Dark meat with yellow lard is a sign of an old animal. The freshness of meat can be determined by pressing on its surface - a quickly recovering dimple left by pressing with a finger indicates the freshness of the product. The smell of the knuckle is pleasant and slightly sweet. If this is not the case, it is better to refuse the purchase. When choosing a shank, it is advisable to take the back part, since it contains more meat and fat, while in the front shank, most of it is occupied by bone and sinew. One shank is enough for a satisfying meal for two people.

An important part in preparing shanks is the pre-processing of the product. Initially, you need to lightly burn the skin of the shank over gas or a lighter to remove hairs, and then scrape it thoroughly with a knife, rinse and dry. The knuckle meat is very tough, as it mainly consists of connective tissue and rough muscles, so it is recommended to boil it with spices and roots before baking. Usually cooking takes about 1.5-2 hours, after which the shank is baked in the oven until golden brown for about an hour - yes, the process is slow, but the result is worth it, you can rest assured.

Another way to make the shank soft and juicy is to marinate it. In addition, the marinade helps the meat bake evenly in the oven. There are a great many options for marinades - salt and spices, mayonnaise, mustard, garlic, honey, soy sauce, sour cream, kefir and ready-made sauces. The knuckle in the oven will turn out especially tasty and aromatic if you marinate it in beer - this is the drink that is most often used in traditional European knuckle recipes. The shank should be marinated for at least 2 hours, but it is best to leave the meat in the marinade overnight or for a day - in in this case he can have no doubt about the success of his dish. After marinating, the shank can be stuffed with pieces of garlic, ginger or carrots, using a long thin knife or a stuffing needle for convenience.

The shank can be baked with the skin intact or with cross-shaped cuts on it - in the second case, the meat cooks faster and turns out softer. To make the dish less fatty, deep punctures can be made on the shank, allowing some of the fat to flow out onto the baking sheet during cooking. If you bake the shank in foil or in a sleeve, 20-30 minutes before cooking, uncover the meat so that an appetizing golden brown crust forms on it. You can also lubricate the skin with butter or juices released from the shank. The readiness of the shank baked in the oven is checked using a knife, fork or wooden skewer - if they easily enter the meat, and clear juice is released from the latter, the shank is ready. And finally, a little culinary secret - to prevent the bottom of the shank from burning when baking, you can lay the meat on top of thick pieces of onion or potatoes.

Since the knuckle in the oven turns out to be very rich and fatty, it simply needs a side dish. These can be vegetables, potatoes, cereals or stewed cabbage, with which the knuckle is traditionally served in the Czech Republic and Germany. Horseradish, mustard, pickles and a glass of beer are also very suitable additions to the knuckle. The baked shank can be served hot as a main course, or cold as an appetizer. Well, are you tempted? Then let's cook quickly!

Pork knuckle baked with garlic

Ingredients:
1 pork knuckle,
1 head of garlic,
2 tablespoons mayonnaise,

1 tablespoon mustard,
1/2 teaspoon ground black pepper,
1/3 teaspoon ground ginger,
salt to taste.

Preparation:
Peel the garlic cloves and cut in half. Make deep cuts in the shank and insert the garlic into them. Wrap the meat in cooking thread so that less juice comes out of it. Mix mayonnaise, mustard, soy sauce, ground ginger, salt and pepper in a bowl. Apply the resulting marinade to the surface of the shank and leave for 2 hours. After this, wrap the shank in foil or place it in a sleeve and bake in an oven preheated to 200 degrees for 1.5 hours. After this time, unfold the foil (or cut the sleeve), reduce the temperature to 180 degrees and bake for another half hour until golden brown.

Knuckle in citrus marinade, baked in a sleeve

Ingredients:
1 pork knuckle,
1/2 orange
1/2 lemon
4 cloves of garlic,
2 tablespoons soy sauce,
1 tablespoon honey,
adjika to taste,

Preparation:
Mix citrus juice, pressed garlic, soy sauce, honey, adjika, salt and pepper. Brush the mixture onto the meat and place it in a bowl, wrapping it in plastic wrap. Place in the refrigerator for at least 6 hours. After this, place the shank in a sleeve, place in a mold and bake in an oven preheated to 180 degrees for about 2 hours. 20 minutes before cooking, carefully cut the sleeve so that the meat browns.

Knuckle baked with potatoes in the oven

Ingredients:
1.5 kg shanks,
1 kg potatoes,
1 onion,
3 cloves of garlic,
5 peas of allspice,
3 bay leaves,
1 teaspoon dried rosemary,
salt and ground black pepper to taste.

Preparation:
Place the prepared pork knuckle in a deep pan, add the onion cut in half and add water so that it completely covers the meat. When the water boils, add salt and cook over low heat for 1.5-2 hours. 30 minutes before cooking, add allspice and bay leaf. Cool the finished shank and rub with garlic passed through a press.
Preheat the oven to 200 degrees. Coarsely chop the potatoes and mix with salt, pepper and rosemary. Place potatoes in a greased baking dish and top with shanks. Cover the pan with foil. Bake for about half an hour, then remove the foil and bake until the potatoes are cooked through, about 30 minutes more.

Pork knuckle in honey mustard sauce

Ingredients:
1.5 kg shanks,
5 cloves of garlic,
3 tablespoons honey,
2 tablespoons mustard,
salt and spices to taste.

Preparation:
Rinse the shank well and place in cold water for an hour and a half, then scrape the skin with a knife, rinse under running water and dry. Make slits in the skin and stuff the meat with pieces of garlic. Melt honey and mix with mustard, salt and spices. Brush the shank with the resulting sauce and let it marinate in the refrigerator for several hours. Wrap the shank in foil, place on a baking sheet and bake at 180 degrees for 2 hours.

Baked knuckle, or boar's knee, in Czech

Ingredients:
pork knuckle weighing 1.5-2 kg,
1 liter of dark beer,
1 onion,
1 carrot,
1 parsley root,
3 bay leaves,
3 buds of cloves,
1 tablespoon honey,
1 tablespoon mustard,
1/2 teaspoon black peppercorns,
1 teaspoon cumin or cumin,
a bunch of greenery,
salt and ground black pepper to taste.

Preparation:
Wash the knuckle, clean and dry. Place the meat in a saucepan, add the quartered onion, chopped in large pieces carrots, garlic, peppercorns, bay leaf and cloves. Pour in beer until it covers the meat halfway. Pour in a little water and salt. Cover with a lid and simmer over low heat for an hour. After this, turn the shank over, add parsley root, herbs and cumin (or cumin). Cook for another hour.
Mix melted honey with mustard. Place the shank in a baking dish, pour in a little of the liquid in which it was cooked, and brush the meat on all sides with honey mustard sauce. Salt and pepper. Place in an oven preheated to 180 degrees for about an hour, brushing the meat with sauce every 10 minutes.

Polish knuckle in beer

Ingredients:
3 pork knuckles,
1 liter of light beer,
2 onions,
1 carrot,
1 celery root,
1 chili pepper,
100 g honey,
10 peas of allspice,
4 buds of cloves,
3 bay leaves,
salt to taste.

Preparation:
Place one peeled onion, peeled carrots, allspice, cloves and bay leaf into a deep saucepan. Pour in 2 liters of water and bring to a boil. Place the knuckle in the pan and cook for 1.5 hours. Dissolve honey in beer, add chopped chili pepper and salt. Place the shank in the marinade and leave for at least 4 hours (preferably for a day). After this, place the shank on a baking sheet lined with foil and bake in an oven preheated to 200 degrees for about an hour.

The knuckle in the oven will undoubtedly appeal to even the most discerning gourmets. Be patient, and in a few hours your tender, fragrant and juicy shank will be ready! Bon appetit!