How to cook a pork knuckle baked in a sleeve in the oven. Pork knuckle baked in the oven - the best recipes for a delicious hearty dish

The knuckle baked in the oven must be prepared, taking into account the nuances of processing and cooking the product and having mastered several recipes.

Features of cooking shank in the oven

The dish will turn out juicy and fragrant if you follow the following recommendations:

For the purpose of baking, it is better to use the back knuckle. The meat will be soft and juicy. Dry and sinewy meat of the front shank is suitable only for jelly.
At the very beginning of processing, it is necessary to soak the shank in warm water, which will dissolve excess fat and simplify the cleaning process.
It is not recommended to remove the skin of the shank, otherwise the dish will lose its juiciness and spicy golden crust.
To give the skin softness, you need to cook the knuckle for several hours.
The heat treatment time is determined depending on such indicators as the size of the shank, the baking temperature, and the pre-boiling time. During the preparation recommended in the recipe, adjustments must be made based on these factors. For example, if a piece of meat is taken that exceeds the weight of the norm given in the recipe, then the baking time should be longer.
Improving the taste and enhancing the juiciness of the dish can be achieved by keeping a piece of meat in the marinade before the baking process.

When baking in a pan without using foil or a sleeve, the finished dish may turn out dry and tough.

Preparation of the meat product

The first step in preparing a delicious and fragrant shank baked in the oven is the choice of meat.

When buying, you should consider the following nuances:

Before buying, you must conduct a visual inspection of the shank. Her skin should be a pale pink color, and her meat should be elastic. The optimal weight of the shank is about 1.5 kg. Pieces that are too large are best avoided due to the likelihood of buying meat from an old animal.

If the meat is already available, then it must be prepared for heat treatment.

For this you need:

Take the shank out of the freezer and let it thaw.
Pour the knuckle with cold water and let it soak for 60 minutes, then rinse the meat under running water.
Singe the bristles, cleansing the skin.

Rinse the meat and absorb the liquid with a paper towel. When pre-boiling the product, it should be wrapped in cling film or fastened with culinary thread to avoid breaking the integrity of the piece. The last step in preparing meat for roasting is marinating.

The meat marinating process

The duration of cooking and the taste of the finished dish depend on the correctness of pickling meat. The marinade will shorten the baking time and add juiciness, color and flavor to the dish.

The process of marinating the shank is as follows:

The classic pork marinade recipe is as follows:

Ingredients:

allspice - 9 mountains;
garlic cloves - 4 pcs.;
rosemary - 1 sprig;
bay leaf - 2-3 pieces;
salt - 30 g;
water - 3 l.

Cooking steps:

Boil the sauce. To get it, you need to boil water and put spices. Stir the flavored liquid and let it sit for a few minutes.
Add garlic cloves to the sauce, immerse the meat in the liquid.

The Ukrainian version of the preparation of the marinade is as follows.

Ingredients:

mustard paste - 30 g;
any vegetable oil - 20 ml;
salt - 20 g;
2 thyme leaves;
garlic - 5 teeth

Cooking method:

You need to start with an incision in the pork skin and pressing slices of garlic into it.
For filling, the remaining components are mixed.
Pork should be dipped in the resulting suspension and kept in the refrigerator for 5 hours.

How long to cook a dish in the oven

It's almost impossible to mess up the wheel. The only thing that can adversely affect its taste and juiciness is a long stay at a high temperature.

Approximate duration of heat treatment of the shank:

Meat that has not been exposed to marinade is baked for a couple of hours. The oven temperature must be 180 °C.
For a pickled shank at a similar temperature, it will take half the time.

Meat that has been previously boiled cooks faster than raw meat (1 hour 30 minutes). Temperature regime - 150 ° C.

It is important to consider not only the temperature regime, but also the size of the piece.

Knuckle baked in the sleeve

The shank requires a long heat treatment to acquire softness and tenderness. Using a sleeve will help simplify the culinary process. After sweating, the meat will acquire a delicate texture.

Product List:

1kg 500g pork shank;
45 ml soy sauce;
lemon and orange juice - 1.5 tbsp. l.;
30 g adjika;
30 g honey;
2-3 teeth garlic;
salt;
seasonings.

Cooking steps:

The knuckle prepared in this way can be served both cold and warm. A suitable addition to it will be boiled rice, potatoes or steamed vegetables.

in foil

The knuckle baked in the oven turns out to be very tender and tasty if you cook it in foil, which prevents the dish from drying out and helps to increase juiciness and improve taste properties.

Required products:

1500 pork leg;
4 tbsp. l. tkemali;
4-5 teeth garlic;
1 st. l. mustard;
Salt;
vegetable oil.

Cooking process:

In honey mustard sauce

Another way to bake a dish in foil, which guarantees a good result, is a knuckle aged in mustard mixed with honey.

List of ingredients:

1kg 500g pork leg;
70 g of honey;
50 g mustard;
4-5 dollars of garlic;
salt, seasoning "hops-suneli".

Step by step cooking process:

With potato

The recipe also involves the use of foil.

Grocery list:

Cooking process:

Butter the meat, season. The oil will stick the seasoning to the meat.
After a couple of hours, place the knuckle on several aluminum sheets.
Spread the peeled potatoes around the meat. Season the preparation.
Peel the onion, crumble on top of the dish, adding bay leaf, pepper.
Cover the dish with foil on top, seal the sides.
Simmer for 2 hours with the oven heated to 180 °C.

With sauerkraut

The knuckle, baked in the oven in foil with the addition of sauerkraut, is considered an original Russian dish.

Ingredients:

1500 g pork leg;
700 g of sauerkraut;
3 art. l. sour cream;
½ spoon of mustard;
2 onions;
salt, pepper, laurel. Sheet;
vegetable oil.

Cooking:

With stewed cabbage

List of components:

pig shin - 1500 g;
soybean sauce - 5 tbsp. l.;
30 g of adjika and mustard;
garlic - 6-7 cloves;
cabbage - ½ head;
1 pc. onions and carrots;
mashed tomatoes - 300 g;
rast. oil - 2 tbsp. l.

Cooking steps:

Combine wet ingredients for marinade.
Spread the knuckle stuffed with slices of garlic with the resulting sauce.
Fry onions with carrots, add tomatoes.
Add cabbage and the remaining sauce, simmer for about 4 minutes.
Put cabbage on the bottom of the baking sheet, place the meat.
Cook 190 min. at 190°C.

With vegetables

The knuckle baked in the oven surrounded by vegetables is an exquisite, re-imagined classic.

Required products:

Preparation procedure:

under mayonnaise

The knuckle baked in the oven will come out delicious when using mayonnaise impregnation. She flavors it with a beautiful crust and saturates the taste with unusual notes.

Products:

1500 g of meat;
½ kg of potatoes;
100 g of onion;
20 g of garlic;
75 g mayonnaise;
salt, bay leaf, spices.

Cooking sequence:

A piece of pork flavored with garlic, sprinkled with salt, boil in water along with onions, salt and spices for 3 hours.
Put it on a sheet of foil, spread the potatoes on top and around.
Spread the dish with mayonnaise, salt and pepper.
Bake no more than an hour. The recommended temperature is no more than 190 °C.

long languishing

Ingredients:

Processing steps:

In German

Products:

1000 g shank;
beer - 1 l;
garlic - 4 dollars;
thyme - 40 g;
pepper, salt.

Culinary process:

Boil the shank in salted water with spices.
Make a mixture of finely chopped garlic and seasonings.
Puncture the skin of the leg, soak it with this composition.
Thermal regime -190 °C.
The dish will be on the table in 1.5 hours. In the process of frying, it must be periodically poured with beer and the released liquid.

in Czech

What will be required:

Stages of the culinary process:

Boil the leg in water with spices, place garlic in the cuts, sprinkle the meat with spices.
Put the shank in the oven heated to 175 ° C for 55 minutes.
Drizzle with beer while baking.

In Polish

Required components:

1.5 kg of pork knuckle;
1 pc. celery and carrots;
2 onion heads;
hot pepper - 1 pc.;
light beer - 1 l;
honey - 5 tbsp. l.;
salt, cloves, bay leaf, peppercorns.

Culinary process:

Wash the shank, scrape the surface.
Put the pulp into the water with spices and vegetables and cook over low heat. Duration of cooking - 1 hour. 40 min.
Dissolve hot pepper and salt in beer.
Keep the pork in the marinade for 13 hours.
Fry 55 min. at standard temperature.

Bavarian

Composition of products:

1.5kg legs;
1 head of onion;
garlic - 5-6 teeth;
2 tbsp. l. honey and soy sauce;
1 st. l. mashed tomatoes and mustard powder;
500 ml of water;
salt, pepper, bay leaf.

Processing steps:

Bavarian in beer

Baked in the oven, the Bavarian version of the shank involves the use of a large number of herbs.

Components:

spices (black pepper, cilantro, cumin, oregano) - 20 g;
mustard - 20 g;
garlic - 2-3 teeth;
honey - 20 ml;
beer - 3 l;
salt - 20 g.

Preparation procedure:

Dilute the rest of the ingredients in beer, boil the mixture.
Soak the steering wheel.
Put oppression on top.
Marinate 15 hours.
Dilute the solution with water and boil the meat. After that it is ready for baking.

Under honey marinade

Examples of impregnations with a honey base are given in the description of such cooking methods as "Knuckle in honey-mustard sauce", as well as "Bavarian knuckle in beer". Honey as the main component of the marinade is compatible with products such as mustard, foamy drink. Soy sauce also goes well with it.

Marinated with soy sauce

Another mixture, the basis of which is soy sauce, is called oriental by many cooks. It is prepared in this way.

Ingredients:

soy sauce - 30 ml;
honey - 20 ml;
mustard - 30 ml.

Cooking steps:

Mix all the ingredients of the marinade and coat the shank.
Cover the container with the marinade and refrigerate for at least 12 hours.
During the baking process, the shank should be doused with marinade.

With garlic and spices

Ingredients:

pork shank - 1 kg;
mayonnaise - 75 g;
garlic - 4-5 dollars;
olive. Oil;
salt, pepper, seasonings for meat.

Cooking method:

Cut the bone from a properly prepared shank and unfold it so that the meat forms a layer.
Grate the layer of meat with salt, spices and finely chopped garlic.
Apply a layer of mayonnaise on the meat inside and out.
Sprinkle the outside of the shank with spices and salt.
Roll the meat into a roll, tie with threads.
Leave in a cool place to soak for 2 hours.
Put the roll on a sheet of foil, drizzle with oil.
Lay the meat in foil on a baking sheet with a little water.
Cook the shank at a heat of 200 ° C for 1 hour.
For 10 min. before the end of baking, remove the foil.

In beer with sauerkraut

This option for preparing shank implies obtaining a full-fledged dish, consisting of a meat part and a side dish.

Required products:

Cooking plan:

Pour the washed meat along with coarsely chopped vegetables with water. Use half of the onions and carrots indicated in the recipe.
Place dry ingredients in saucepan.
Cook for about 2 hours, adding water as needed.
Grate the remaining onions and carrots and fry in a pan.
Add the washed and squeezed cabbage to the rest of the vegetables and simmer everything together.
Boil potatoes until fully cooked.
Distribute the cabbage in the culinary sleeve. Put the potatoes on top, and the final layer is the knuckle.
Drizzle the dish with marinade made from soy sauce, honey, beer and spices.
Pierce the sleeve and tie the ends.
Bake the knuckle in a mold at standard temperature.
It will take 40 minutes to prepare.

Pre-boiling the meat and languishing the dish in the oven give it extraordinary softness.

To the festive table

Stuffed shank will become an unusual dish at any feast. The main requirement for a piece of meat here is the presence of a whole skin.

Products:

1500 g shank;
150 g sauerkraut;
1-2 pcs. bay leaves;
1 PC. Luke;
50 g mayonnaise;
salt, spices, vegetable oil.

Cooking:

Fry the onion in a pan for 5 minutes, add the cabbage. Cook vegetables together without lowering the heat.
Hard boil eggs, mix with fried vegetables.
Separate the skin of the previously peeled shank from the meat, preparing a pocket for the filling.
Fill holes with minced vegetables.
Fix the leg with minced meat and skin with a thread.
Spread with mayonnaise mixed with spices.
Wrap meat in foil and bake for 2.5 hours.
Starting temperature - 190 °. After 50 min. reduce the temperature to 160 ° C to simmer the dish.

Knuckle on a spit

For the method of cooking on a spit, you can use any of the proposed pickling options.

Unlike a knuckle baked in the oven, the meat is more tender on a spit

In general, the preparation procedure is identical to those indicated in other recipes.

Oven-baked knuckle is a food that can improve appetite and mood just by looking at it. The dish is beautiful, fragrant, satisfying and incredibly tasty.

Article formatting: Vladimir the Great

Pork knuckle video recipes

Shank recipe from Yulia Vysotskaya:

We spread the juicy and beautiful pork knuckle on a flat dish and serve. Eat healthy and with appetite!

Recipe for pork knuckle baked in a sleeve with beer marinade

This recipe proposes to increase the already long cooking time of pork knuckle. Having tried this incredibly tasty, juicy and tender meat at least once, you will not regret that you have been preparing this dish for so long. The main secret of juicy shank is that when baking, every 10 minutes it needs to be watered with juice, which is released during cooking. Believe me, you have never tasted tastier meat!

Ingredients:

Dark beer - 550 ml.
Pork knuckle - 1150
Tomatoes - 2 pcs.
Onion - 2 pcs.
Garlic - 1 pc. + 2 cloves.
Bulgarian pepper - 1 pc.
Carrot - 1 pc.
Parsley - 1 bunch.
Celery - 1 stalk.
Carnation - 3 pcs.
Bay leaf - 3 pcs.
A mixture of peppers - 10 g.
Salt - to taste.
Honey - 30 g.

Cooking method:

At the beginning of cooking, rinse the pork well under cold water, and then dry it thoroughly with napkins or paper towels to remove all excess moisture. We shift the prepared piece into a saucepan or large saucepan.
Pour a mixture of peppers, cloves, bay leaves, salt into a container with a knuckle and add half of the required amount of honey.
We wash the tomatoes under running water, cut out the compacted center from the fruit and cut the vegetable into cubes.
We free the onion from the husk, after which we cut it into half rings.
We clean the garlic and its cloves.
We wash the parsley in water and let it dry a little, and then finely chop the greens.
We clean the celery and cut it into rings.
Peel the carrots, rinse in water and cut into slices. If the vegetable is large, then divide the resulting form in half.
We wash the sweet pepper under running water, cut it into two parts and remove the stalk with seeds, and cut the halves themselves into strips.
We shift the chopped vegetables into the pan to the knuckle: pepper, celery, garlic, tomatoes, onions, carrots. Throw in the chopped greens.
Pour the above ingredients with the required amount of dark beer and add a little more water so that the liquid completely covers the pork piece.
We put the dishes on medium heat and cook the pork for about 2 hours.
When there is almost no beer left, pour the shank with the resulting broth.
After the time has passed, we transfer the meat to a pre-prepared baking bag, where the chopped garlic already lies. We tightly tie one side of the sleeve with a clip.
In the beer that is left, add the remaining honey and mix thoroughly the mass, which we then pour over the ham.
We tightly tie the second side of the baking sleeve and transfer it to a baking sheet or other heat-resistant form.
We preheat the oven to 220 C and send the pork there, which we cook for about 20 minutes.
When time runs out, reduce the temperature to 160 C and cook the shank for another 40 minutes in this mode.

Juicy and unforgettably tasty knuckle baked in beer marinade is ready to surprise you and your guests! Eat with pleasure and pleasure!

Oven-baked knuckle in sleeve

Pork knuckle baked in the oven is a great option for a hearty lunch or dinner. The output is such a beautiful dish with a golden crust that it can be served on the festive table. The baking sleeve used in cooking greatly simplifies the culinary process. Firstly, in it the meat always turns out to be very juicy and tender, and the hostess does not spend much effort on it. Secondly, the dishes and oven always stay clean!

Ingredients:

Pork knuckle - 1 pc.
Garlic cloves - 4 pcs.
Vegetable oil - 2 tbsp. l.
Dried rosemary - 1 tsp
Black ground pepper - 1 tsp.
Cumin - 1 tsp
Salt - 2 tsp

Cooking method:

Immediately mix all dry ingredients in a deep bowl: dried rosemary, cumin, salt and black pepper.
Let's move on to preparing the pork knuckle. First, rinse it well under running water, and then dry it with a kitchen or paper towel to remove all moisture. If necessary, singe the ham with a gas burner, clean it with a knife and rinse again.
When the piece is prepared, carefully rub it with salt, vegetable oil and the prepared dry mixture of spices and spices.
Peel the garlic cloves from the husk and cut each one into quarters along each piece.
Using a sharp knife, we make small and not very deep cuts over the entire surface of the shank, into which we then put the chopped garlic.
We shift the pork ham into a large bowl, close the lid and let it soak in all the spices for 30 minutes.
We cut off the required length of the sleeve for baking, and then, when the marinating time is up, we shift the shank into it. Tie the ends tightly with kitchen string and transfer the bag of meat to a baking sheet or other baking dish.
We preheat the oven to 220 C and send our dish there for 2 hours.
10-15 minutes before the end of cooking, carefully cut off the top of the sleeve and push its edges apart so that the pork is covered with a beautiful crust.

Delicious pork knuckle is ready! We cut it into portioned pieces and serve it to the table with your favorite side dish and sauces. Eat to your health and have a hearty lunch!

Recipe for baked shank with vegetables

A very convenient recipe for those who want to quickly cook both a meat and a hot dish in one go. The cooked meat is so tasty, fragrant and juicy that you should definitely try it! Moreover, if you do not have much time left, then you can not marinate the shank in advance - anyway, lunch will be very appetizing and satisfying. The roasting sleeve will help the meat cook evenly and retain all of its juices. And since the pork is baked without any excess fat, the dish is not too high in calories.

Ingredients:

Pork - 2 kg.
Onion - 1 pc.
Carrot - 1 pc.
Potatoes - 3 pcs.
Garlic cloves - 4 pcs.
Soy sauce - 0.5 tbsp.
Rosemary - to taste.
A mixture of peppers - to taste.
Salt - to taste.

Cooking method:

Rinse the pork knuckle well under running water, then dry the piece thoroughly with a kitchen towel or paper napkins.
We clean the cloves of garlic from the husk and cut them into small slices.
Using a thin and sharp knife, we make small cuts in the pork over the entire surface, after which we fill each with a garlic plate.
Rub the shank well with salt, pepper mixture, soy sauce and rosemary. Let the meat marinate for a few hours.
At this time, we clean the potatoes, carrots and rinse them in water, free the onions from the husk. Cut all prepared vegetables into large circles. We shift everything into a large deep bowl and season everything with salt and pepper, mix gently.
We cut off the desired length of the baking sleeve and put the vegetables in it, on which we place the already marinated pork knuckle.
We preheat the oven to 180 C. At this time, we tightly tie the ends of the baking bag with special clips or culinary thread. We make several punctures on the surface with a toothpick so that the sleeve does not burst. We shift the shank and vegetables to a baking sheet and send the dish to bake in a hot oven for 2 hours.
After the time has passed, we pierce the meat with a knife through the holes made with a toothpick. If clear juice stands out from it, the dish can be taken out.

When the juicy shank is ready, cut it into pieces and serve with vegetables. If desired, you can sprinkle the dish with fresh chopped herbs and garnish with dill, parsley or onion. Eat healthy and with great appetite!

Pork knuckle in a sleeve in a mustard marinade

If you want to surprise your loved ones and guests with an unusual and delicious dinner, then there is nothing better than a pork knuckle baked in a sleeve. The aroma that will fill your entire home will not leave anyone indifferent, including gourmets! The mustard marinade in which the ham is cooked makes the dish incredibly beautiful, creating a golden crust on its surface. And the roasting sleeve - a real helper for any housewife - will make the pork knuckle very juicy and soft.

Ingredients:

Pork knuckle - 1 pc.
Mustard - 100 g.
Soy sauce - 40 ml.
Garlic - 1 pc.
Turmeric - to taste.
Black pepper - to taste.
Oregano - to taste.
Rosemary - to taste.
Thyme - to taste.
Salt - to taste.

Cooking method:

To start the culinary process, you need to rinse the pork knuckle well under running water, then wipe it with a towel to remove excess moisture.
We clean the garlic from the husk and cut its cloves into small pieces.
We make small and not very deep cuts over the entire surface of the prepared pork knuckle using a special kitchen tool or an ordinary sharp knife. We put garlic cloves in each "pocket".
We cut the dense pork skin lengthwise and across to get a kind of mesh. So, the meat is better and faster soaked with spices and sauce, which will make it even tastier.
Now let's start preparing the marinade. To do this, pour soy sauce into a deep bowl, add the required amount of mustard, salt and spices. Mix the ingredients well until you get a homogeneous mass.
Using a silicone brush, carefully coat each side of the pork knuckle with the prepared marinade.

Tip: lubricate cuts and fillets more thoroughly.

Cut off the baking sleeve, the length of which depends on the size of the ham. We shift the pork into it, pour over the marinade that remains, and tightly tie the ends with a special clip or culinary thread.

Tip: if time permits, leave the shank right in the sleeve for a couple of hours so that it marinates better.

We preheat the oven to 180 C, and then place a baking sheet in it, on which we put the bag of meat. Cooking for about 2 hours (depending on the size and weight of the piece).
After the time has elapsed, carefully remove the shank from the sleeve, after which we shift and twist it into foil. We leave for a quarter of an hour.

Serve the finished pork knuckle hot along with stewed, fresh or baked vegetables. Have a delicious and satisfying lunch!

Pork knuckle baked in the oven is a classic of European cuisine, which has gained popularity due to its excellent taste. There are many ways to diversify the characteristics of the dish, using marinade mixtures of different composition or complementing the product with appropriate accompaniments.

How to cook pork knuckle in the oven?

Roasting the shank in the oven can be carried out in foil, sleeve, on a skewer, in an open form or on a baking sheet.

Each variant of the thermal heat treatment is preceded by preliminary pickling, and in some cases, boiling of the product. The washed shank is rubbed with a dry mixture of seasonings and spices or dipped in a spicy brine.
The soaked or boiled part of the pork leg is often accompanied when baking with spicy sauces, supplemented with vegetables: cabbage, potatoes, onions, carrots.
How long to bake the shank in the oven will depend primarily on its weight and size. An important factor in this case will be the pickling method or the presence of pre-cooking the product. On average, the dish is cooked for 2 hours at 180 degrees.

How to marinate a knuckle for baking in the oven?

It is important to choose the right marinade for pork knuckle in the oven, which will allow you to get a dish that is harmonious in all respects and meets individual preferences.

The knuckle is often marinated or boiled in beer, and then supplemented with garlic, spices and spices.
The meat will be moderately spicy if soaked with a mixture obtained by mixing honey, adjika and soy sauce in equal proportions. Additionally, the juice of half a lemon and an orange, 3-4 cloves of chopped garlic, salt and pepper are mixed into the marinade.
A shank in mustard marinade will turn out juicy and soft, adding 2 tbsp. spoons the same amount of honey, 6 cloves of garlic, a teaspoon of suneli hops, pepper and salt.
A simple but effective marinade is mayonnaise with ketchup in equal proportions, to which 5-6 cloves of garlic, pepper and seasonings of your choice are added for piquancy.

Pork knuckle baked in the oven in the sleeve

The knuckle baked in the oven in the sleeve on a pillow of slices of quince and ginger acquires an unusual taste. Garlic in this case is used for stuffing the product. On the skin around the entire perimeter, it is necessary to make diamond-shaped cuts, which will avoid its deformation during the heat treatment process.

Ingredients:

knuckle - 1 pc.;
ginger - 50 g;
quince - 3 pcs.;
garlic - 1 head;
marjoram, basil, oregano, thyme - 2 pinches each;
ground coriander, nutmeg - 2 pinches each;
black and red pepper - 0.5 tsp each;
mayonnaise - 100 g;
salt.

Cooking

The skin of the shank is incised with rhombuses.
Deep incisions are made around the entire perimeter, into which garlic is inserted and a mixture of spices and herbs is poured.
Lubricate the pork leg with mayonnaise, place it in a sleeve, after laying out a layer of ginger and quince slices.
The pork knuckle will be baked in the oven for 3 hours at 180 degrees.

Pork knuckle baked in the oven in foil

Soft and tender without pre-boiling, a shank in foil in the oven is obtained. Instead of honey-mustard marinade, you can use any other or supplement it with adjika, soy sauce, tkemali, any spices. It does not hurt to make diamond-shaped or circular incisions on the skin around the perimeter.

Ingredients:

knuckle - 1 pc.;
garlic - 1 head;
salt, hops-suneli - 1 tbsp. spoon.

Cooking

The prepared shank is stuffed with garlic, rubbed with a mixture of honey, mustard, salt and suneli hops, left for a day in a bag.
Transfer the leg to a piece of foil, seal tightly, place in a mold or on a baking sheet.
After 2.5 hours at 200 degrees, the pork knuckle baked in foil in the oven will be ready.

Shank in beer baked in the oven

Pork knuckle baked in the oven is especially soft and tender inside and ruddy on the outside, if it is pre-boiled until soft in dark beer. You can use a drink of light varieties, and European mustard is not spicy. The taste of the finished dish will be more delicate and soft.

Ingredients:

knuckle - 1 pc.;
honey and mustard - 2 tbsp. spoons;
garlic - 1 head;
dark beer - 1 l;
salt pepper.

Cooking

The knuckle is stuffed with garlic, rubbed with a mixture of salt and ground pepper, poured with beer, leaving 50 ml, and boiled for 3 hours.
The left beer is mixed with honey and mustard, the knuckle is rubbed with the mixture, sent on a baking sheet or in the form of an oven heated to 200 degrees.
After 25-30 minutes, pork in the oven will be ready.

Knuckle with potatoes in the oven

A great independent dish for a festive or everyday serving is a cooked pork knuckle with potatoes in the oven. The meat will be as soft and juicy as possible when baked in a sleeve or in a deep form, covered with foil. Sliced potatoes can be supplemented with circles of carrots, onion slices.

Ingredients:

knuckle - 1 pc.;
potatoes - 1.5 kg;
paprika - 4 tbsp. spoons;
garlic - 1 head;
soy sauce - 100 ml;
vegetable oil - 40 ml;
salt pepper.

Cooking

Mix soy sauce, chopped garlic and 3 tablespoons of paprika, rub the knuckle with it and leave it in the bag for a day.
The potatoes are peeled, cut into slices, salted, peppered, flavored with butter and paprika, and put into the sleeve together with the knuckle.
After 2.5 hours of cooking at 180 degrees, the pork knuckle baked with potatoes in the oven will be ready.

Knuckle with sauerkraut in the oven

Baked pork in the oven will be appreciated by gourmets and admirers of hearty culinary dishes with an original taste. Pre-boiling will provide the meat with softness and tenderness, and the cabbage pillow will give a light spicy sourness and a unique fragrance.

Ingredients:

knuckle - 1 pc.;
onions - 2 pcs.;
sauerkraut - 0.5 kg;
cloves - 5 pcs.;
garlic - 1 head;
soy sauce - 50 ml;
mustard - 0.5 tbsp. spoons;
vegetable oil - 40 ml;
salt, pepper, laurel.

Cooking

The knuckle is stuffed with garlic and salt, placed in a saucepan with onion, peppercorns and laurel, poured with water, boiled until soft.
Fry onions in oil.
Add cabbage, a ladle of broth, stew for 30 minutes, transfer to a mold.
Mix soy sauce, mustard and pepper, grease the dried shank with the mixture, spread it on a cabbage pillow in a mold, bake for 20 minutes at 200 degrees.

Pork knuckle roll in the oven

The boneless knuckle baked in the oven is a great addition to cold cuts for a festive menu or a hearty snack that can be served as a snack with a slice of bread. The filling can be just assorted garlic and spices or a filling with the addition of cheese, steamed dried fruits.

Ingredients:

knuckle - 1 pc.;
garlic - 1 head;
paprika, dry herbs - 0.5 tbsp. spoons;
mustard - 20 g;
salt pepper.

Cooking

Using a sharp knife, the shank is removed from the bone, rubbed with mustard, salt, pepper, a mixture of paprika and herbs.
The shank is rolled up, tied with twine.
The meat is baked in foil or in a sleeve for 1.5 hours at 180 degrees and another 20 minutes without foil or sleeve, cutting and turning the edges.
Cool the roll before serving.

Shank in soy sauce baked in the oven

In the oven, you can perform with soy marinade. It is preferable to bake marinated meat in a form with a lid, foil or in a sleeve, making several punctures on top. Peeled garlic can be used all for stuffing the shank or add half to the marinade mixture.

Ingredients:

knuckle - 1 pc.;
garlic - 1 head;
soy sauce and olive oil - 70 ml each;
salt, pepper, rosemary.

Cooking

The shank is soaked for an hour in a saline solution, after which it is stuffed with garlic and rubbed with a marinade of soy sauce, oil, pepper and rosemary.
The meat is left to marinate overnight or for a day, after which it is sent to cook at 200 degrees.
After 2 hours, the pork knuckle baked in the oven will be ready.

Knuckle with honey and mustard in the oven

The pork knuckle recipe in the oven takes on a special taste if soy sauce for the marinade is supplemented with honey and mustard. In this case, the meat is pre-boiled in a broth with the addition of roots, spices and a head of peeled onion. Garlic is stuffed with already cooked soft knuckle.

Ingredients:

knuckle - 1 pc.;
garlic - 1 head;
soy sauce, honey and mustard - 1 tbsp. spoon
onions, carrots, parsley root - 1 pc.;
salt, pepper, laurel.

Cooking

Boil the shank in water with the addition of roots, onions, laurel and pepper for 2.5 hours.
Slightly cooled meat is stuffed with garlic, greased with a mixture of soy sauce, honey and mustard, transferred to a mold on a piece of foil.
Wrap the foil and cook the dish in the oven for 1 hour at 200 degrees, unscrewing the edges of the foil 15 minutes before the end of cooking.

Knuckle in dough baked in the oven

Pork knuckle baked in the oven in dough turns out to be just as juicy and soft as when cooked in foil or a sleeve, but in this case it is also accompanied by a “bread” soaked in broth inside, ruddy on the outside. For a flour “bag”, any other dumpling, unleavened, ideally not yeast dough, is suitable.

Ingredients:

knuckle - 1 pc.;
garlic - 1 head;
flour - 600 g;
water - 1 glass;
salt, peppercorns.

Cooking

Rub in a mortar with a spoonful of salt and pepper, add chopped garlic, rub the knuckle with the mixture, leave overnight.
A stiff dough is kneaded from water, a teaspoon of salt and flour, left for 1 hour.
A lump is rolled out to a thickness of 1 cm, the knuckle is wrapped with dough, sealed on top, transferred to a mold.
The dish is baked for 30 minutes at 180 degrees and another 2.5 hours at 150 degrees.

Knuckle on a spit in the oven

The recipe for a shank baked in the oven can be performed on a spit. At the same time, a tray with water should be placed on the lower shelf of the device to collect the melted, flowing fat. Pre-boiling the meat in this case is not required; when baking in a similar manner, a crust forms on the outside, sealing and preserving the juices inside.

Ingredients:

knuckle - 1 pc.;
garlic - 1 head;
salt, ground pepper mixture.

Cooking

The knuckle is rubbed with a mixture of salt and pepper, stuffed with garlic, and allowed to soak for several hours.
String the meat on a skewer and bake in the "Grill" mode for 1.5 hours.

Pork knuckle baked in the Bavarian style in the oven

It comes down to boiling meat in water or light beer and then baking it with marinade. When boiling in water, onions, roots, peppercorns, laurel leaves are added to the pan, and beer is used in its pure form. The amount of honey is variable and may vary according to taste.

From all parts of the pork carcass, you can cook something delicious: a delicious kebab from the neck, jelly from the legs, liver pancakes from the liver, and so on. But today we have a pork knuckle baked in the oven in the sleeve for dinner, it is very tasty and will suit any holiday table.

Pork knuckle or shank is one of the cheapest parts of a pork carcass, but no less tasty if you approach it correctly. According to our simple recipe, you can cook delicious meat, much healthier than store-bought sausage, made entirely of hazards. I baked right away, you can first boil it then bake it in foil with sauce - look with preliminary boiling.

1 pork knuckle
Salt, red pepper, mustard, herbs (I have rosemary and dried basil)
small head of garlic
2 spoons of oil
Foil

The process of cooking shank in the oven is simple and not troublesome. Initially, you need to buy a beautiful and fleshy pork knuckle on the market. Scrap it well with a knife.

Then soak in cold water, you can add a spoonful of soda to it, so that later it is better to clean the skin.

Next, we wash the shank, scrape it again and bring it to the finished look. We make cuts on the shank so that the marinade is better absorbed and prepare the marinade itself.

See also - a very tasty step by step recipe.

To do this, mix all the spices, add oil, crushed garlic, mix - the marinade is ready.

Advice: spices take at your discretion, I took all about a teaspoon.
You can also cook without cuts, but then the shank is unlikely to marinate through thick skin.

You can also make cuts and insert garlic cloves into them. As you like, as you please. Next, rub the shank well with the marinade so that the marinade gets into all the cuts.

It remains to prepare a baking sheet, a sleeve. Now, together with the marinade, carefully shift the shank into the sleeve, tie it, and place it on a baking sheet.

I put it in the cold for the night and in the morning I immediately sent it to the oven with a tray. If you want faster, then marinate at least a couple of hours.

I prepared a shank in my sleeve for 2 hours at 150 degrees, baked for another half an hour without a sleeve. I just cut it up and baked it for a ruddy look.

But my shank was small, about 1 kg of weight, if you have more, you need to increase the temperature and the baking time to about 2.5-3 hours.

And now our pork knuckle, baked in a sleeve in the oven, has ripened, I still left it to cool, and cut it, serving it with black bread and pickled cucumber. Everyone at home appreciated it - tasty and simple, I recommend it for a change in my menu.

How to bake a knuckle in a sleeve in the oven, video

See also - step by step recipe with photos.
Adviсe:

pork knuckle can be boiled first, to speed up the baking process and the juiciness of the product, but as for me, it’s just baked, without boiling, it’s tastier, but it’s not for everyone.
For marinade, you can use pomegranate syrup, orange juice, soy sauce, lemon juice - they marinate meat well.
Of the spices are also perfect: turmeric, rosemary, thyme.
What is a pork knuckle: in fact, this is the back leg of a pork carcass, often a ham, which has many vitamins and minerals in its composition.

Pork knuckle baked in the oven in the sleeve will definitely appeal to men, because they are the ones who love baked meat with a ruddy, golden crust, completely soaked in juicy marinade, easily separated from the bones. And if you serve a glass of foamy beer under the baked knuckle, then you will simply be carried in your arms this evening!

It is prepared in 5-10 minutes from improvised ingredients, but remember that the longer the shank spends in it, the tastier it will turn out. For baking, choose the back of the pork - they have more meat. The front legs are suitable for jelly - there is little meat in them, but there are a lot of gelling components. By the way, you can garnish a pork knuckle baked in a sleeve with stewed cabbage, for example, with paprika or tomato paste - you get the perfect duet!

Rinse the purchased pork knuckle in water, scrape off the skin on it and rinse again. I got the knuckle through an acquaintance, but already without skin. It is best not to cut off the skin when cooking. Put the shank in a baking sheet or a deep bowl, pour the marinade over it and coat it properly on all sides. Place in the cold for about 30-40 minutes. During this time, coat the shank with marinade several more times. Then we put it in a baking sleeve and send it to the oven preheated to 200C for 1.5 hours.

After the specified time, cut the baking sleeve and let the knuckle bake for another 25-30 minutes so that it becomes golden brown. Thanks to the use of the sleeve, the shank itself will be steamed in the middle and will not be raw - it will only have to brown!

We will remove the finished baked part of the pork from the sleeve and baking sheet, put it on a wide dish and let it cool slightly so that we can cut such a juicy delicacy.

We will serve the pork knuckle baked in the oven in the sleeve to the table along with fresh herbs, side dishes, vegetables.