Delicious shank in a slow cooker. Pork knuckle in a slow cooker is a meat lovers dream

Many people call the multicooker the housewife's first assistant. But it would be more correct to call the hostess an assistant to everyone’s favorite “multi”. If you set the program correctly, the housewife can do other things and entrust cooking dinner to a smart pan. Especially when it's time for lunch shank in foil in a slow cooker . The housewife only needs to choose the meat and start the machine.

This is where some difficulties arise. After all, they are suitable for a multicooker different types meat, so you need to think about which one to choose. You can cook veal, pork, rabbit, in short, according to your taste.

How to choose the right meat

Meat from young animals is ideal for a slow cooker. Old, dark red meat takes longer to cook and products made from it will be less juicy and tough.
If you come across stringy pieces of meat, ribs, they should be left for clear soups and broths.
A slow cooker will not save frozen meat that is losing its structure. But you can use it for minced meat.
Beef and goose lovers should take note that products made from these types of meat will be more tender and take less time to cook if they are marinated in advance.

Pork is best suited for shanks baked in foil in a slow cooker. There are many recipes for its preparation.

Pork knuckle roll in foil in a slow cooker

Ingredients:

Pork knuckle - 1.3 kg
Sour cream and mustard, 3 tablespoons each.
Salt - 2 tsp.
Ground pepper mixture - 1 tsp.
Onion peel - 2 handfuls
Garlic - 3-4 cloves
Bay leaf - 5-6 pcs.
Peppercorns - 6-7 peas

Work progress

Wash the knuckle and rinse thoroughly hot water, scrape the skin well.
After making a longitudinal cut, cut out the bone.
Place in brine (150g of salt per 1 liter of water) for 2 hours.
Dry with a napkin, rub with a mixture of peppers and crushed garlic.
To make a knuckle baked in foil in a slow cooker fragrant and tender, you need to roll it into a roll, tie it with a strong thread, put it on foil generously greased with sour cream and mustard, cover it with washed onion skins, add bay leaf, peppercorns. Wrap in foil.
Place in a multicooker bowl, pour 1 glass of water into the bottom, and set the “quenching” mode for 200 minutes.
Cool the finished roll and place it in the refrigerator for 1.5 - 2 hours. Remove threads before cutting.
Serve to the table as cold snack with horseradish or mustard.

The shank can also be baked without cutting out the bone. The recipe is simple. Even an inexperienced housewife can handle it. A slow cooker will give you an effect that you cannot achieve in a regular oven.

Knuckle baked in foil in a slow cooker

Ingredients:

Pork knuckle - 1 pc. (1.2 – 1.3 kg)
Soy sauce and mustard 3 tablespoons each.
Ground pepper mixture - 2 tsp.
Garlic - 3-4 cloves
Salt - 2 tsp.
Oregano - 1 tsp.
Bay leaf - 4-5 pcs.

Work progress

Wash the shank, pour boiling water over it, scrape out the skin, and make transverse cuts with a knife.
Stuff with garlic, rub with a mixture of soy sauce and mustard and leave for 2-3 hours in a saucepan, covered with a lid, at room temperature.
Place on foil, rub with salt, a mixture of peppers and oregano, add bay leaf. Pour the sauce and mustard juice on top and wrap in foil.
Place in the multicooker bowl and set the “Baking” mode for 150 minutes.

The knuckle cooked in foil in a slow cooker is simply fabulous. It exudes a delightful aroma, stimulates the appetite, decorates the festive table, and gives a holiday on weekdays.

Pork knuckle in a slow cooker turns out very soft and tasty. But before placing meat on the bone in the bowl of a kitchen appliance, it must be kept in the marinade for several hours. This will make the pork even more flavorful and juicy.

Step by step preparation knuckle

Ingredients for the second course:

small - at personal discretion;
large garlic cloves - 5-6 pcs.;
pork knuckle frozen or fresh - 1-2 pcs. (by number of family members);
ground allspice (black or red) - add at your personal discretion;
dried basil - 1 dessert spoon;
sunflower oil - several large spoons.

Meat ingredient processing

So, pork knuckle in a slow cooker. Since the bowl of the device has a relatively small volume, this ingredient should be purchased in the appropriate size. Next, rub the meat on the bone with a metal brush or a sharp knife. After this, it is recommended to immerse the pork in cool water and soak it in it for at least one and a half hours. This procedure will not only rid the skin of all existing dirt, but will also make the product softer and juicier.

Marinating the meat ingredient

It's quite easy to make a knuckle in a slow cooker. But before placing the meat component in the bowl, it must be seasoned aromatic spices. To do this, you need to make several cuts in the skin of the knuckle, and then place garlic chopped into thin slices into them. Next, the meat must be grated with fine iodized salt, fragrant ground pepper and dried basil. In this composition, it is advisable to leave the pork aside for 60-150 minutes. During this short time, the shank will absorb the aromas of spices and become more tasty and juicy.

Shaping the dish

In progress heat treatment Pork knuckle in a slow cooker will definitely release its juice. And to prepare such a dish in your own broth, it is recommended to use cooking foil. It must be laid on the table, then the marinated meat should be placed on it, poured with a small amount of sunflower oil and wrapped tightly. Next, the package with the knuckle needs to be placed in the bowl of the kitchen utensil.

Heat treatment of the second dish

Pork knuckle in a multicooker should be cooked in the baking program for two hours. During this time, it is advisable to turn the briquette with meat several times. This will brown the pork on all sides, making it more tasty and juicy. After kitchen device completes its program, carefully remove the shank from the bowl (so that the juice does not spill out), remove it from the foil and place it on a large plate.

How to serve meat correctly

Pork in a slow cooker should be served hot. It is also recommended to prepare some kind of side dish for this meat. To pasta or cereal products, stewed or boiled vegetables were not too dry, it is advisable to pour a little broth on them from the foil. It is worth noting that the shank prepared according to the presented recipe turns out to be very soft and separates well from the bones.

Today, a multicooker has become simply an indispensable assistant for many housewives, because with its help you can prepare almost any dish very quickly. This does not require any special culinary skills or exotic products.

Pork knuckle baked in a slow cooker turns out incredibly tasty, tender, juicy and appetizing. It’s easy to prepare, the most important thing is to choose good meat.

Pork knuckle in a slow cooker: recipe

Compound:

Salt - 1 tbsp. l.
Black peppercorns - 10 pcs.
Bay leaf - 1 leaf
Garlic - 5-6 cloves
Soy sauce - 6 tbsp. l.
Red semi-sweet wine - 1 tbsp.
Onions - 1 pc.
Carrot - 1 pc.
Pork knuckle - 1 kg.

Preparation:

The most important thing is to choose the right knuckle. Before purchasing it, it is necessary to conduct a thorough inspection - there should be no excess stubble on the surface, no skin defects, or other defects.
The knuckle is thoroughly washed with running water, after which it is cleaned from dirt with a knife or brush. If there is a small stubble, it must be singed, but very carefully.
The prepared shank is placed on the bottom of the multicooker bowl.
Take carrots and wash them thoroughly, peel them and cut them into large cubes (you can cut them into cubes).
The onion is peeled, washed and cut into 4 parts (divided crosswise).
The prepared pieces of carrots and onions are laid out in the multicooker bowl, and placed around the shank or between them (if several small shanks were taken).
A bay leaf and peppercorns are added, and the shank is seasoned with salt. Cold water is poured in.
You need to pour in enough water so that it is about 1 cm above the meat.
On the multicooker, set the “quenching” mode, the timer is set for 40 minutes, and the pressure should be at maximum. If you use a multicooker model that does not have a pressure cooker function, then the meat can be stewed in the simple mode until full readiness for 1.5 hours.
Pieces of meat are taken out of the broth, then all vegetables are removed, since they are no longer needed. If desired, the broth can be strained through a fine sieve and used as a base for soup.
6 cloves of garlic are peeled, then each clove is cut into 2 halves lengthwise, after which the shank is stuffed with garlic.
The pieces of meat are returned to the multicooker bowl (empty) and 1 tbsp is added. red wine, also added soy sauce(6 tbsp.) The bowl is covered with a lid and the “baking” mode is set, the timer is set for half an hour.
The pieces of meat are turned over to the other side, after which the “frying” mode is set, the timer is set for 15 minutes. The most important thing now is not to close the lid, as the sauce should thicken and all excess moisture will gradually evaporate. This will allow the pieces of meat to brown slightly.
In the event that a simple multicooker is used, so that part of the sauce evaporates during baking, it is necessary to turn the shank over and closed lid Continue cooking the dish using the “baking” mode.
The finished shank should have a dark shade, tender meat and a carmelized crispy crust.

Recipe for very tender shanks in a slow cooker

Compound:

Salt - to taste
Ground black pepper - to taste
Spices - to taste
Vegetable oil - 3 tbsp. l.
Garlic - 5-7 cloves
Carrot - 1 pc.
Pork knuckle - 1 pc. (300-350 g)

Preparation:

First of all, you need to prepare the pork knuckle. It is best to choose a piece that is not very large in size so that it can easily fit into the multicooker bowl.
The pork knuckle is thoroughly washed with running water; if necessary, the skin should be cleaned with a brush and the existing bristles should be singed.
Using a sharp knife, cut the shank lengthwise, after which the bone is carefully removed.
The garlic is peeled and passed through a press, while a couple of cloves should be put aside, as they will be useful a little later. If desired, the garlic can be chopped on a fine grater.
Once the shank is completely ready, place it on the table skin side down. The inside of the shank is thoroughly rubbed with chopped garlic, salt and ground black pepper (spices are taken to taste).
The carrots are peeled, washed, dried and cut into oblong small pieces. You need to cut the carrots so that it is convenient to stuff the meat.
The remaining garlic cloves are also finely chopped.
The meat should be stuffed with garlic and carrots. To make it convenient, it is recommended to choose oblong pieces, since they are much more convenient to roll into a shank.
Stuffed meat is placed on the edge of the shank. Now it is carefully rolled up in the shape of a roll, after which its thick end is tied with twine (cooking thread).
The finished roll is again rubbed with salt, spices and ground black pepper. You can choose spices according to your taste; there are practically no restrictions.
The multicooker is set to the “frying” mode, a small amount is poured into the bowl vegetable oil and warms up.
The stuffed pork knuckle is placed in the multicooker bowl and fried on both sides. The main thing is to turn the roll regularly to form an even golden crust.
Next, set the “stew” mode on the multicooker, and the shank is cooked for 2.5-3 hours.
After the specified time, the finished shank is transferred to a dish and decorated with fresh herbs.

How to cook shank in a slow cooker using a special method?

To prepare stuffed pork knuckle, you can use not only the above recipe, but also another option. In this case, there is no need to cut it up; you can leave the bone inside.

Compound:

Pork knuckle (medium piece) - 1 pc.
Salt, spices - to taste
Parsley - 1 root
Filling - to choose from

Preparation:

Place the prepared pork knuckle into the multicooker bowl, season with salt to taste and pour hot water. Pour water so that the meat is completely covered with liquid.
Add a couple of peas to the water allspice, as well as parsley root.
The multicooker is set to “stew” mode, and the shank is cooked for 3 hours until fully cooked.
After the specified time has passed, the finished shank is removed from the multicooker bowl and left for a while so that it can cool completely. After which it is carefully cut with a sharp knife and the bone is removed.
Now you can wrap any filling in the meat - it can be cheese, mushrooms, stew sauerkraut. As soon as the filling is laid out, the shank is rolled up in the shape of a roll and wrapped in cling film and tied with thread.
Then it is placed under a press and left for several hours.
Immediately before serving, the thread and cling film are removed, the shank is cut into small portions and decorated with fresh herb leaves.

Not so long ago it was generally accepted that cooking soft and delicious knuckle only possible an experienced chef. Since multicookers appeared in many kitchens, the situation has changed. Now delicate dishes Even a novice housewife can easily make these from pork knuckle.

Pork knuckle is a part of the ham that is primarily made up of muscle and connective tissue.

As a rule, it is cooked in the oven, but the shank in a slow cooker turns out much tastier and more aromatic.

From the article you will learn how to cook shank, as well as secrets on how to do it so that the meat turns out tender.

Pork knuckle in a slow cooker - basic cooking principles

Today, a multicooker is simply an indispensable assistant for many housewives, because with its help you can quickly prepare almost any dish.

The knuckle in the slow cooker turns out much tastier than store-bought ham. She is being prepared for festive table whole piece, or served as a snack, cut into slices.

The knuckle is also suitable for daily menu. Pork knuckle can be served as a side dish or used to make sandwiches.

The knuckle is prepared in a slow cooker simply by placing it in a bowl, or in a sleeve or foil. Therefore, it is important to choose a piece of pork that can fit entirely into the multicooker bowl. Before cooking, it must be rubbed with spices. The base is salt and black pepper, but you can choose the spices you like. Garlic and dried herbs. To prepare a more delicious treat, the shank is kept in a special marinade.

It is prepared using wine, olive oil or beer. Onions, mustard, fresh herbs, lemon juice, mayonnaise, and any spices and seasonings are added to it. Depending on the components of the marinade, the taste of the shank can vary from salty to sweet

The best spices for preparing the shanks: cumin, paprika, rosemary, red pepper, basil, etc.

As a side dish, stewed or boiled vegetables.

Recipe 1. Knuckle in a slow cooker with spices in honey marinade

Ingredients

two kilograms of fresh pork knuckle;

red hot pepper;

six cloves of garlic;

two pinches of black pepper;

30 g dried rosemary;

30 g fine salt;

30 g juniper;

25 g buckwheat honey;

juice and zest of half a lemon;

50 ml olive oil.

Cooking method

1. Wash the knuckle thoroughly warm water, put it in a deep bowl and pour cold water for two hours. Then we wash it again and thoroughly clean the skin with a sharp knife.

2. Peel the garlic cloves and pass them through a garlic press. Add rosemary, salt, lemon zest and juice, black pepper and juniper to the garlic. Grind the ingredients thoroughly and then add olive oil and honey Mix.

3. Rub the pork knuckle with the resulting marinade, trying to do this both outside and between the fibers and under the skin. Wrap the shank in cling film and leave it in the refrigerator overnight.

4. Free the knuckle from the film and place it in the bowl of the device. Pour in about half a glass of boiled water. Close the multicooker tightly and turn on the “Stew” program for four hours. Turn the meat periodically during cooking.

5. Cool the finished shank, cut into slices and place on a plate.

Recipe 2. Knuckle in a slow cooker in beer

Ingredients

kg pork knuckle;

carrot;

5 cloves of garlic;

bay leaf – 2 pcs;

30 g mustard;

three onions;

black pepper;

liter of dark beer;

3 g cloves;

Cooking method

1. Wash the pork knuckle and soak in cold water for a couple of hours. Then scrape it with a knife, wash it again and dry it with paper napkins. Transfer the shank to the multicooker container.

2. Pour beer over the meat. Then add the whole peeled onion and peeled garlic cloves.

3. Peel the carrots, chop them coarsely and place them in the multicooker container. Add salt, cloves, pepper and bay leaf.

4. Close the device tightly with the lid and turn on the “Extinguishing” mode for three hours.

5. Remove the finished shank from the multicooker and cool.

6. In a separate plate, combine honey with two tablespoons of beer broth and mustard. Mix well.

7. Coat the knuckle on all sides with the resulting mixture. Place in the multicooker bowl and activate the “baking” function. Fry the meat until delicious crust from all sides.

Recipe 3. Pork knuckle in a slow cooker with soy sauce

Ingredients

purified water;

kilogram pork knuckle;

carrot;

10 black peppercorns;

bulb;

bay leaf;

a glass of red semi-sweet wine;

six cloves of garlic;

120 ml soy sauce.

Cooking method

1. Rinse the knuckle thoroughly under running water, then scrape it with a sharp knife or brush. Place the prepared shank into the multicooker container.

2. Peel, wash and cut the carrots into large pieces. Peel the onion and cut into four parts.

3. Place carrots and onions around the shank. Add peppercorns and bay leaf. Salt and pour boiled water so that its level is a centimeter above the meat.

4. Close the lid tightly. Set the valve to “Closed” mode. Cook the shank for forty minutes.

5. Remove the shank and vegetables from the broth. You can strain the broth and use it to make soup.

6. Peel the garlic cloves and cut each one in half lengthwise. Stuff the shank with garlic halves.

7. Return the shank to the multicooker container, pour a glass into it and add soy sauce. Close the lid and set the “Baking” mode for half an hour. Turn the meat over and activate the “Frying” mode for a quarter of an hour. Do not close the lid so that excess moisture evaporates and the sauce thickens. Take out the finished shank, cut into slices and pour over the sauce.

Recipe 4. Pork knuckle in a slow cooker in foil

Ingredients

pork knuckle – 1.5 kg;

drinking water;

two carrots;

sea salt– 25 g;

two onions;

a couple of cloves of garlic;

two bay leaves;

big bun fresh green onions;

seven black peppercorns;

30 g mustard.

Cooking method

1. Rinse the knuckle in warm water. Then soak it in cold water for a couple of hours. Then carefully scrape the shank with a sharp knife or brush.

2. Peel the onions and carrots, wash them and cut them in half.

3. Place the shank in the container of the device and fill it with water so that it completely covers the meat. Add onions and carrots, bay leaves and peppercorns here. Add salt and turn on the “Stew” program for three hours.

4. Take out meat product from the slow cooker and cool slightly. Remove the vegetables, strain the broth, and use it to make soups or borscht.

5. Cut the cooled shank lengthwise and “open” it. Remove the bone and place the meat on a sheet of foil, skin side down. Brush the meat with mustard and squeeze the garlic onto it. Green onions rinse and finely chop. Sprinkle the meat with chopped green onions and season with your favorite spices. Roll tightly and wrap in foil.

6. Place the meat in foil in the container of the device, close the lid tightly and activate the “Baking” mode for half an hour. Turn the meat periodically to ensure it is cooked on all sides.

7. Remove the knuckle, unfold the foil and cool. Cut into slices and place on a plate. Serve with or as a side dish.

Recipe 5. Tender pork knuckle in a slow cooker

Ingredients

pork knuckle – 350 g;

sea salt;

carrot;

ground black pepper;

seven cloves of garlic;

80 ml vegetable oil.

Cooking method

1. Wash the pork knuckle thoroughly under running water. If necessary, clean it with a sharp knife or brush. Cut the knuckle lengthwise and carefully remove the pit.

2. Peel the garlic and pass it through a press, leaving a couple of cloves intact.

3. Place the shank on the table, skin side down, and rub the meat with chopped garlic, pepper and salt.

4. Peel and wash the carrots. Dry and cut into oblong bars.

5. Cut the remaining garlic cloves into slices. Stuff the meat with garlic and carrots. Roll the shank into a roll and tie it with twine. Rub the top of the roll with spices and salt.

6. Pour some oil into the multicooker container, activate the “frying” function and heat it up. Place the shank and fry on both sides, constantly turning the meat so that it is evenly coated. golden brown crust.

7. Switch the mode to “Stew” and cook the shank for three hours, closing the lid. We take the finished shank out of the multicooker, cut it into slices, place it on a dish and decorate with fresh herbs.

Recipe 6. Spicy pork knuckle in a slow cooker

Ingredients

bulb;

pork knuckle – kg;

carrot;

two pods of hot pepper;

black pepper;

two bay leaves;

rosemary branch;

garlic - two cloves.

Cooking method

1. Scrape the shank with a knife, rinse thoroughly under the tap and place in a multicooker pan.

2. Peel the carrots, wash them and send them there.

3. Wash the onion, but do not peel it. Place it on the knuckle. Add a sprig of rosemary and bay leaf.

4. Fill the contents of the pan with water to the maximum mark. Close the appliance with a lid and turn on the “Slow Cook” program for six hours.

5. Peel the garlic and pass through a garlic press. Remove the hot pepper from the stalk and seeds. Chop finely.

6. In a separate plate, combine garlic with pepper, paprika, salt and hot pepper. Mix thoroughly.

7. Remove the knuckle, cool and cut lengthwise. Carefully remove the pit, unfold and spread evenly garlic sauce. Roll the roll tightly, place it in a bowl, place pressure on top and place it in the refrigerator for five hours.

The broth that remains from cooking the shanks can be used for jellied meat.

To ensure the shank is soft and juicy, marinate it for at least six hours.

Choose knuckles that have less fat and more meat.

Before serving, sliced pork knuckle can be poured with the juice that formed during the baking process.

1. First you need to prepare the pork knuckle. For cooking of this dish you need to choose a small or medium-sized knuckle so that it fits into the bowl without any problems. Wash the knuckle thoroughly under running water, and if necessary, lightly rub the skin with a brush. Using a sharp knife, carefully cut the shank lengthwise and remove the bone.

2. Peel the garlic (put a couple of cloves aside - you will need them a little later) and pass through a press. Alternatively, you can grate it on a fine grater or crush it with the handle of a knife.

3. Place the prepared shank on a table or cutting board, skin side down. Rub thoroughly with chopped garlic, ground black pepper and salt to taste.

4. Peel the carrots, wash, dry and cut into small oblong pieces (such that it is convenient to stuff the meat).

5. Also finely chop the remaining garlic cloves.

6. Stuff a piece of pork with carrots and garlic, rub with pepper and salt. To fill the shank, it is best to take an oblong piece of meat that will be convenient to wrap in the shank. Or you can take several small pieces.

7. Place the stuffed piece of meat on the edge of the shank. Roll the shank into a log and tie with thick kitchen thread (twine).

8. Rub the resulting roll again with ground black pepper, salt and spices at your discretion.

9. Turn on the multicooker to the “Frying” mode. Pour into the bowl sunflower oil and let it warm up well.

10. Place the stuffed pork knuckle in a multicooker bowl and, turning occasionally, fry on all sides until golden brown.

11. Select the “Stew” mode and cook the shank for 2.5-3 hours.

12. Remove the finished shank from the multicooker bowl, cool and serve.

In addition to the option proposed above, you can cook stuffed pork knuckle in a slow cooker in another way. To do this, place the pork knuckle (without cutting or removing the bone) in a multicooker bowl, add salt to taste and add hot water (so that the liquid covers the knuckle completely). Add a few peas of allspice and parsley root to the water. Turn on the multicooker in the “Stew” mode and cook the shank for 3 hours.

Remove the finished shank from the bowl, cool completely, carefully cut with a knife and remove the bone. Then wrap any filling of your choice in the meat (mushrooms, cheese, stewed sauerkraut), roll it up, wrap it in cling film and rewind with thread. Place under a press for several hours. Before serving, remove the thread and film, cut the food into portions and garnish with herbs.

Bon appetit!

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