Cook shank in a slow cooker recipes. Knuckle in a slow cooker: recipes

Baked at home pork knuckle much tastier than store-bought ham. It can be served whole and sliced, eaten hot with a side dish, or used to make sandwiches. Oven baked knuckle is an easy dish to prepare. Even an inexperienced chef can make it. Yes, and it will cost. great dish quite inexpensive.

Cooking features

With all the simplicity of preparing a baked shank, there are a few secrets that will make it more delicious.

The handle is part pork leg, and the hind legs are considered to be meatier and more suitable for roasting. However, the capacity of the multicooker bowl is usually not large enough to accommodate the back foot. Therefore, when buying a shank for baking in a slow cooker, it is better to give preference to the front shank weighing about 1 kg. It is even better to buy the meat of a young pig if the shank from the hind leg weighs no more than 1.5 kg. A larger shank is not suitable for baking in a slow cooker.
Before baking, the knuckle must be rubbed with salt and spices to give the finished dish an appetizing aroma. Of the spices, black and red ground pepper, paprika, cumin, basil, and rosemary are well suited to the knuckle.
In order for the shank to be even more tender and juicy, it is marinated. The taste of the shank also depends on the marinade. It can come out salty, spicy, sweetish. Each flavor is good in its own way. The marinade recipe is usually indicated in the recipe for the preparation of the dish itself, as it is of key importance.
The cooking time of the shank depends on its size, so you should focus on the instructions in the recipe. If you have it more or less than indicated in the recipe, then adjust not only the amount of other ingredients, but also the baking time of the shank in the slow cooker.

You can bake the shank directly in the multicooker bowl or by placing it in foil or a culinary sleeve.

Serve the finished shank with vegetable side dishes.

Knuckle baked in a slow cooker in soy sauce and wine

pork knuckle - 1 kg;
soy sauce- 125 ml;
red wine (semi-sweet) - 125 ml;
water - how much will go;
garlic - 6 cloves;
onion - 100 g;
carrots - 100 g;
bay leaf - 1 pc.;
black peppercorns - 10 pcs.;
salt - 20 g.

Cooking method:

Wash the shank, scrape with a knife, rinse again and pat dry with paper towels. Sprinkle with salt and place in the center of the multicooker bowl.
Peel the carrots and cut them into circles or sticks. Lay around the shank.
Peel the onion, cut it into 4 pieces and also put it near the shank.
Put the bay leaf and pepper in the multicooker bowl.
Fill the shank with water so that it completely covers the meat.
Close the lid, install the valve on it so that steam does not escape from the multicooker.
Select the extinguishing mode and run it for 90 minutes.
Remove the shank and vegetables from the broth, pour the broth. Bay leaf and peppercorns are also no longer needed.
Peel the garlic, cut each clove in half. Making cuts in the shank with a knife, stuff the meat with garlic.
Pour wine and soy sauce into the bottom of the multicooker bowl, put the shank and vegetables in it.
Close the lid and stop the Baking program for half an hour.
After the specified time, turn the shank over. Select the "Fry" program. If your multicooker does not have such a program, continue cooking in the baking mode. It takes 15 minutes to cook the shank in one of the indicated modes with the lid open. This will allow it to brown slightly.

cooked according to this recipe the shank can be served hot with potatoes, onions and carrots, or cut into slices and served with sauce.

Knuckle baked in foil in a slow cooker

pork knuckle - 1.5 kg;
carrots - 0.2 kg;
salt - 25 g;
onion - 0.2 kg;
mustard (sauce) - 30 ml;
green onion- 100 g;
black peppercorns - 7 pcs.;
bay leaf - 2 pcs.;
garlic - 2 cloves.

Cooking method:

Wash the shank well warm water then soak it in cool water for an hour. Remove, scrape with a knife and wash again in warm water. Use paper towels to remove moisture.
Put the shank in the multicooker bowl.
Clean your vegetables. Cut each carrot and onion into 4 pieces and place next to the shank. Add salt, bay leaves and peppercorns. Fill with water to completely cover the meat.
Cook the knuckle for 3 hours in the “Extinguishing” mode with the valve closed to release steam.
Remove the shank and vegetables from the broth. The broth and vegetables can be used to make soup. In order to make a baked shank, they are no longer needed.
Dry the shank with a kitchen towel and cut in half, remove the bone.
Place the halves of the shank side by side in the center of a large sheet of foil.
Squeeze a clove of garlic on each half, brush with mustard.
Wash, dry the green onion, finely chop it with a knife.
Fall asleep thickly green onion halves of the rudder.
Put the two halves together and wrap them tightly in foil.
Put the shank in foil in the multicooker bowl. Lower the lid and set the "Baking" program for half an hour.

The shank baked in foil is tender and fragrant. Garlic, mustard and green onions give it a savory taste.

Shank in beer

knuckle - 1 kg;
dark beer - 1 l;
onion- 0.3 kg;
carrots - 100 g;
garlic - 3 cloves;
honey - 35 g;
salt - 25 g;
mustard (sauce) - 20 ml;
ground black pepper - 5 g;
cumin - 5 g;
bay leaf - 2 pcs.

Cooking method:

Put the shank in water for 2 hours, then scrape it and wash it well in warm water. Then pat dry with a kitchen towel.
Peel the vegetables and chop them coarsely.
Put meat, vegetables, bay leaf, cumin, pepper and salt in the multicooker container. Fill with beer. Close the lid, move the steam outlet valve to the “Closed” position. Set the "Extinguishing" program for 2 hours.
When the beep sounds to signal the end of the programme, remove the shank.
Pass the peeled garlic through the press, mix it with mustard.
Without waiting for the knuckle to cool, coat it with honey, then mustard and garlic sauce. Pour over the beer broth remaining in the slow cooker.
Wash the multicooker bowl and put the knuckle in it.
Set the program "Baking" for 30 minutes.

The combination of honey, garlic and mustard gives the shank unique taste. The knuckle in beer turns out to be spicy, slightly sweet and at the same time spicy. As an appetizer for foamy drink it is perfect, but it is served not only to him - it is good for festive feast and for a family dinner.

The knuckle baked in a slow cooker is prepared simply, but for a long time, so you have to be patient. However, the result is worth it.

We present to your attention perhaps the most spectacular dish that can be prepared both on a festive table and on a daily basis. Everyone will like the knuckle in a slow cooker prepared according to our recipe with a photo, we will tell you how to cook a pork knuckle baked in foil in a slow cooker. This dish turns out to be incredibly fragrant, it is prepared quite quickly and simply, and beautiful crust Just the sight of it raises the appetite.

The meat according to this recipe is juicy and tasty. The dish is suitable for holiday table, and for daily menu. Despite the fact that the pork knuckle takes a little longer to cook than regular meat or lard, our work will be greatly facilitated by the Redmond slow cooker. Do not think that the whole cooking process will come down to throwing the shank into the slow cooker and going about your business. This recipe will require a little more attention from you, but the knuckle baked in a slow cooker will become a truly crowning dish in your family.

Ingredients:

Pork knuckle - 1 pc.
Several small carrots
Large onion - 1 pc.
Peppercorns and ground
Salt - 1/2 teaspoon
Garlic - 2 cloves
Coriander, cumin, dried basil and other spices
Bay leaf

Calories in baked pork knuckle

calories and the nutritional value baked pork knuckle in foil in a slow cooker are designed for 100 gr. ready meal. The table shows the average data that you can focus on.

How to cook pork knuckle in a slow cooker

Let's take a closer look at how to cook pork knuckle in a slow cooker. To cook a delicious dish, we will use the Redmond slow cooker in the “stewing” mode, this mode is available in almost every slow cooker. To make a delicious pork knuckle, then we need foil and an oven, but first things first.

Step 1.

Soak the roll in water room temperature for a few hours. Then wash well and clean its skin.

Step 2

Peel the onion, cut into several pieces. Put the knuckle, onion, peppercorns, coriander seeds, salt, peeled carrots, bay leaf into the multicooker bowl.

At this time, peel and squeeze the garlic through a press, add spices to it to your taste ( Provencal herbs, ground pepper, dried basil, cumin, coriander and others) and mix well.

Step 3

Fill the shank with water so that it is completely covered with it.

Step 4

We set the Redmond multicooker to the “Extinguishing” mode for 2.5 hours.

Step 5

We take the knuckle out of the multicooker, let it cool for a while.

Step 6

We make an incision on the shank and carefully remove the bone. She herself will well move away from meat, therefore special efforts you don't have to apply.

Step 7

Now we carefully coat the inside of the shank with the previously prepared garlic mixture, put it on the foil.

Pork knuckle is a rather specific product. It consists not only of meat, fat and bones, but also of connective tissue and coarse muscle fibers. Therefore, it takes much more time to cook it than to bake a regular loin or appetizing fat. But then you can’t just pull away from an appetizing, delicious-smelling dish!
The easiest way to cook pork knuckle in a slow cooker. In this kitchen device, the dish is guaranteed to turn out soft, melting in your mouth and fragrant. The only thing, given the size of the multicooker bowl, when buying a pork leg, give preference to medium-sized specimens.
If you are the owner of a large shank, then arm yourself with a kitchen hatchet, chop the meat into several pieces. Prepare the dish in the same way as it is written in our step-by-step recipe, in this case, the baked shank in the slow cooker will also turn out to be very tasty.
To make the dish really tasty and fragrant, the knuckle must be marinated for several hours so that it is well saturated flavorings and flavors herbs. Spices can be customized to your liking. The main thing is that they should successfully harmonize with meat. After marinating, the pork knuckle is sent to the slow cooker, first stewed, and then fried, this is how you can get soft and delicious knuckle with a ruddy crust.

Taste Info Meat second courses

Ingredients

Pork knuckle - 1 pc.;
Lemon - 0.5 pcs.;
Honey - 1 tablespoon;
Mustard - 1 tbsp;
Garlic - 4 - 5 cloves;
Soy sauce - 3 tablespoons;
Salt;
Ground black pepper;
Dry herbs (paprika, rosemary, oregano, coriander, basil).

How to cook pork knuckle baked in a slow cooker

Before the cooking process pork leg it is recommended to soak in cold, slightly salted water for 5-6 hours (you can leave it overnight), then carefully scrape the surface of the leg with a knife, rinse warm water and pat dry with paper towel. And only after that you can proceed to further actions.
Prepare a marinade from salt, fragrant dry herbs and spices, spicy mustard, honey. Add soy sauce and pressed garlic cloves to the ingredients. Mix thoroughly.

Generously cover the pork knuckle with the resulting marinade. Be sure to grease the meat part of the leg, pour a little sauce under the skin. Wrap the leg in cling film and send to marinate in a cold place for 3-4 hours.

After the specified time, remove the knuckle from the refrigerator, remove the film, place the leg in the multicooker bowl.

Add 150-200 ml of ordinary cold water, close the lid of the multicooker, and then turn on the “Extinguishing” mode. For a medium-sized shank of a young pig, 3 hours is enough, but if the leg is larger, then the heat treatment time should be increased to 4 hours. At the end of the specified mode, remove the knuckle from the multicooker, drain the resulting broth into a separate container. Return the shank back to the bowl and, without closing the lid, fry until appetizing. golden brown in the "Frying" mode for 10 minutes. Don't forget to turn the leg over so that it browns on all sides.

The pork knuckle cooked in a slow cooker is so soft that you can easily remove the bone from it, then sprinkle with red or black ground pepper and serve hot.

We previously told

Time: 180 min.

Servings: 4-6

Difficulty: 2 out of 5

Recipe for a delicious pork knuckle in a Redmond slow cooker

Redmond will delight lovers meat delicacies. Not every housewife knows how to cook this dish deliciously.

Pork shank or knuckle is part of pork ham(shin or forearm). The part from the hind leg is more fleshy, and therefore is used for preparing second hot dishes. Part of the front leg goes to soups and jelly.

Soup is made from smoked shank with peas. Fresh, it can be baked in the oven. The meat is pre-boiled or marinated. Knuckle in a slow cooker recipes with a photo of Redmond, it turns out very tasty.

The recipe that you will get acquainted with describes the preparation of a shank roll. It will be a great substitute for store-bought sausage and even ham. The slow cooker will carefully preserve all the flavors and nutritional qualities dishes, giving it sophistication and originality.

The boiled shank in the Redmond multicooker for the roll turns out to be soft due to the long cooking time in the “Extinguishing” mode. Therefore, it is not necessary to pickle it.

Buying the right part pork carcass(from the back leg, where more meat) in the market or in the store, they wash it and put it in cold water for two hours. This must be done so that the remaining blood is removed from the pork, and a lot of foam does not form during cooking.

At the beginning of cooking, parsley root, carrots and onions are added to give the meat a pleasant aroma. Onions and carrots are then thrown away. Bay leaf and peppercorns are placed at the very end of cooking in a slow cooker.

When the pork is cooked, open the lid of the multicooker and let it cool. Warm meat, freed from the bone, rubbed with salt and spices. Pepper for the mixture can be used only black ground or black with red.

It will be necessary to bring the roll to readiness in the refrigerator. Tied with twine, under the yoke it will freeze, soaked in spices, it will acquire amazing taste. Then the twine is cut, the roll is wrapped in cling film, and stored in the refrigerator.

Pork after boiling can be additionally stuffed different products: cheese, pickled cucumbers, mushrooms, stewed cabbage. The roll prepared with the filling will turn out even tastier. Please note that when using additional products for stuffing a roll (cheese, mushrooms, cabbage, etc.), its shelf life is reduced.

Let's start cooking

Having prepared the knuckle in a slow cooker, you will no longer want to eat store-bought sausage.

Ingredients:

Cooking process

Step 1

Prepare food for rolls. The soaked shank is scraped with a knife and washed. Peel off the onion and garlic. Wash and clean carrots.

Step 2

The knuckle is placed in a multicooker bowl along with onions and carrots. Fill with clean filtered water. Turn on the multicooker in the cooking mode. When the water boils, add the parsley root and salt.

Step 3

Switch the multicooker to the "Extinguishing" mode. Set the time to 3 hours. Half an hour before the end of cooking, pepper and bay leaves are added to the multicooker bowl.

Step 4

Garlic is passed through a press, mixed with salt and ground pepper. Ready, slightly chilled knuckle is freed from the bone, rubbed with a mixture of salt and garlic on both sides. Roll into a tight roll and tie with twine. Put the roll under oppression, and put in the refrigerator for 6 hours. Ready delicacy cut, and served with any side dish - vegetables, cereals or pasta.

Enjoy your meal!

Recipe for shank in a slow cooker

Pork knuckle baked in fragrant spices, usually served with fresh vegetables or light salads, as in itself it is quite a heavy dish. Often, baked pork knuckle is eaten as an indispensable attribute with beer and beer drinks, complementing the already hearty table grilled sausages and wings. Well, how can you refuse such a gastronomic pleasure?

How to cook pork knuckle at home? You can bake it in the oven or slow cooker, which is much easier.

Few people know that the rudder ( top part pig's front and hind legs) contains useful gelling and extractive substances, arachidonic acid, and is also rich in vitamin B12, iron, selenium and zinc. And one could say that the knuckle should be eaten by all people without exception, but it also contains a lot of fat, so if you suffer from excess weight and you have elevated blood cholesterol levels, then resist the temptation to cook this dish. If you do not have such health problems, then, as they say, you are welcome!

Tip: when buying a shank, give preference to the shank from the back leg, as this part of the pork carcass will be more meaty.

So, we cook pork knuckle in a slow cooker with onions and spices.

Ingredients for cooking shank in a slow cooker:

knuckle - 1 piece (1 kg)
onion - 3 pcs
vegetable oil- 50 ml
head of garlic - 1 pc.
water - 1 glass
salt to taste
spices to taste

How to cook a shank in a slow cooker

Onions and garlic need to be peeled.

Cut half of the garlic cloves into cloves.

Rinse the shank well under running water, scrape it with a knife, make incisions on it with a knife about 1 centimeter deep and insert garlic cloves into the incisions. You can also add pieces of carrots to this.

Grind the remaining garlic and onion with a blender or a knife.

We shift the chopped onion and garlic into a bowl, add salt and spices there.

We rub the knuckle with the resulting mixture and send it to the refrigerator overnight, so that before baking it in a slow cooker, the knuckle is perfectly marinated and saturated with juices and aromas.

In the morning, we shift the shank into the bowl of the multicooker, pour vegetable oil and water, select the “Simmering” (or “Extinguishing”) mode, set the cooking time to 4 hours.

If necessary, add a little water while the shank languishes in the slow cooker. Only quite a bit, so that it does not cook, namely, it languishes in a small amount of water.

After the specified time, a delicious and fragrant pork knuckle in a slow cooker is ready.

In our opinion, this dish is ideal for Sunday lunch and holiday table. In Germany, it is believed that meat prepared in this way goes well with good beer. And the Germans know a lot about what is in the first, what is in the second. Serve potato dishes as a side dish, salad from fresh vegetables, pickled onion.

Bon appetit!

Anastasia Pesova told how to cook a knuckle in a slow cooker.

Watch how Milenia cooks pork knuckle Cooking Recipes: