We learn how to bake pork knuckle - tasty and juicy, which will be perfect and appropriate on a weekday and on a festive table.
  What you need to know before baking pork shank.

If you bake without pre-marinating - baking time - two hours at 180 degrees.

Marinated pork knuckle baked for an hour at the same temperature.

Boiled pork knuckle - one and a half hours at a temperature of 150 degrees.

If you bake in the convection oven - hold for half an hour on each side at a temperature of 220 degrees. And here - see the recipe for cheesecakes.


Pork knuckle in the oven - ingredients

  • Pork knuckle - 1 kg.
  • Garlic - 5 cloves.
  • Mustard - 3 tablespoons.
  • Thyme - 1 tsp.
  • Vegetable oil - 2 tablespoons.
  • Salt - 2 tsp.

Pork shank recipe in the oven in foil - how to bake

  • Before baking the pork knuckle, wash it, scrape the skin with a knife and wipe dry with a towel.


  • Cut each garlic clove lengthwise into four.


  • Make cuts in the knuckle and put a piece of garlic in each cut.


  • Mix in a saucepan, vegetable oil, mustard and spices and salt.


  • Rub the knuckle with the mixture, cover and put on in the refrigerator for five to six hours, if possible, better at night.


  • Pork knuckle wrap in foil and put on a baking sheet.


  • Preheat oven to 180 degrees.
  • Put the baking tray with pork knuckle on the middle level of the oven.
  • Bake the pork knuckle for an hour and a half.

Roasting in the oven

  • Heat oven to 150 degrees.
  • Put the knuckle in the baking dish, pour the marinade.
  • Bake the knuckle for 1.5 hours.


Multicooking


  • Put the pork knuckle in a multicooker container, pour over the marinade broth.
  • Set the slow cooker to the "Baking" mode.
  • Cover the multicooker and bake for 1.5 hours.

Enjoy your meal.

Greetings!
  Today we will prepare a dish with you called - pork knuckle baked in the oven in foil. It is perfect for an ordinary dinner, and a festive feast. The only negative, it is necessary to wait a few hours until the knuckle is ready, but for the sake of such yummy, you can suffer.
I want to draw your attention to the fact that the final result depends on the marinade. Someone will be enough to season with black pepper and salt, someone likes more seasonings. I think that it is necessary to experiment, and it is desirable to record for yourself, so that during the next preparation you will not forget that at that time you wanted to be sharper or something else. As an option, you can see how I previously cooked.
  When buying a knuckle, pay attention to its appearance, so as not to create additional work for yourself, choose an already cleaned one. Well, I buy the shank itself with less fat, I try to have the thickness up to 0.5 cm, still I want to have more meat.

  • pork knuckle 1.2-1.5 kg
  • 3-4 cloves of garlic
  • 2 tablespoons of sunflower oil
  • 1 teaspoon salt
  • 1 teaspoon hops suneli
  • 0.5 teaspoon black pepper
  • 0.5 teaspoon ground sweet paprika
  • 1-2 leaves of bay leaf

    • How to cook pork knuckle in the oven in foil

    For starters, shake the knife thoroughly with a knife and wash it.
      Then make a puncture with a sharp knife.
      Pig skin is very dense, and the thickness and knuckles are large, so the spices must be helped to make their way inside.


    Next, make a marinade.
      We put all the spices in a bowl, squeeze the peeled garlic into it (we do this with the help of a garlic press, or we grind it very finely with a knife), we roll a half-piece (we can break the leaves a little), pour in the vegetable oil and mix it well.


    Then we thoroughly lubricate the knuckle with marinade, trying to push it through the incisions and under the skin.
      And put in the fridge for a couple of hours. You can leave it so that you can wrap it in a bag or a food film.
      Well, or immediately wrapped in foil, as you like.
      I leave it open, so to speak, to "breathe."


    After a couple of hours, we take the knuckle out of the fridge, put it on the foil and wrap it tightly, making 2-3 turns so that the juice does not leak out and the steam does not come out during cooking.


    Put it on a baking sheet or in a baking dish, put it in the oven and bake at a temperature of 180-200 degrees for approximately 2 hours and 15 minutes and 2 hours and 30 minutes.
      The smell of the finished knuckle will appear much earlier, but do not rush to get it, it should bake well, so as not to be raw in the middle.
      After the above time, remove the knuckle, carefully cut the foil and pierce it with a knife, transparent fat should flow out, there should be no blood.
      Optionally, you can leave open for another 10-20 minutes so that it slightly browned.


    Pork knuckle baked in the oven in foil, ready.
      We spread it on a large plate and serve it whole on the table, so it looks more effective, then you can cut it into pieces.
      Served with a side dish and / or vegetable salad. I served with sauerkraut.
      Enjoy your meal!


    Pork knuckle is a traditional dish for European cuisine: it is popular in the Czech Republic, where it is served with dark beer, it is cooked in Germany, where pork is replaced by boar, and of course it cannot be overlooked in Russia. The dish is cooked very quickly, it requires minimum ingredients and is combined with almost any side dish, which allows it to become the center of a festive or everyday table.

    Recipe from Julia Vysotsky

    Most classic recipe pork knuckle   in the oven, where there is nothing superfluous, and which everyone can modify to their liking, this is a recipe from Julia Vysotskaya. In addition, if you act according to this scheme, the dish is cooked unusually quickly, and can be an ideal choice if you need to gather on the table in a short time. Your direct participation is estimated at 25-30 minutes, and the total cooking time will be 2 hours.

    Composition:

    1. Pork knuckle - 1 pc.
    2. Olive oil - 35 ml
    3. Ground pepper - ½ tsp.
    4. Salt - Pinch
    5. Garlic cloves - 3 pcs.
    6. New potatoes - 6-8 pcs.
    7. Cherry tomatoes for decoration - 3-4 pcs.

    Cooking:

    • At the starting stage, the mixture is prepared for rubbing meat: bay leaf and salt are pounded in a wooden or ceramic mortar, squeezed garlic cloves squeezed through a press or crushed are squeezed there olive oil. All components must be set aside for 5-10 minutes, so that they give each other their taste and smell.
    • Pork knuckle need to hold in cold water   15-20 min, then shift to a paper towel, make cross-wise shallow cuts on it, and fill them with an infused spicy dressing. Then, from these cuts, the dressing should be stretched all over the knuckle, carefully rubbing the seasonings into the meat. Sprinkle it with ground black pepper on top of it.
    • In an oven heated to 220 degrees (with convection) or to 250 degrees (without convection), an oven is placed on the middle level, where a pork knuckle is laid. Under the grate, you need to place a baking sheet - the fat melted from the skins will flow into it. In 10 minutes. the temperature should be lowered to 140 degrees (with convection) or to 160 degrees (without convection), and continue baking the meat for another 1 hour.
    • While the knuckle is baking, water is added to a boil in a deep pan, which should be salted, and the washed, but not peeled potatoes are put into it. Boil on power slightly above average, with the lid shifted to half-ready: it takes about 20-25 minutes, after the potatoes are cut into quarters and lose the skin.
    • Prepared potatoes are laid out on a baking tray that has collected fat from the knuckle. If you want a less heavy dish, the baking sheet can be changed to a clean one, pour some water into it, and then arrange the potatoes there. Together the potatoes and knuckle will be baked for another 25-30 minutes. at the same temperature.

    Serve pork knuckle prescription by Julia Vysotsky recommended on common dish, with cherry tomatoes and greens cut in half. If you wish, potatoes can be divided not into quarters, but into thick (0.8-1 cm) plate-medallions and flavor it with your favorite seasonings.

    Pork knuckle baked in the oven without cooking: a recipe with photos

    Pork knuckle does not have to be cooked whole and served on a common dish: portioned large pieces look just as good, and you can decorate them much more interesting. It only remains to come up with a decent side dish to the resulting dish.


    Composition:

    1. Pork knuckle - 2 pcs.
    2. Carrots - 2-3 pieces.
    3. Garlic - 2 pcs.
    4. Onion - 2 pcs.
    5. Salt - Pinch
    6. Ground red pepper - 1 tsp.
    7. Mustard - 2 tbsp.

    Cooking:

    • Meat is soaked in cold water, especially if it was frozen: the knuckle should be soft and resist to the division into portioned parts. With a wide, sharp knife, it should be cut into slices of 1.5-2 cm in order to get a kind of "medallions", after which they are laid out on a plastic grid to make the glass water.


    • Garlic is cut with small and thin circles, onion in half rings. Carrots are washed, cleaned and rubbed through the grater to make a gruel. It should be mixed with chopped garlic and mustard.


    • The meat is rubbed with salt and pepper, each piece closer to the bone is filled with the mixture obtained earlier from carrots, garlic and mustard. Parts of pork knuckle are laid out in a glass form, onion half rings are distributed between them and on them. Bake pork knuckle at a temperature of 150 degrees (with convection) or 170 degrees (without convection) should be 1 h 20 min., After which it should be shifted to the grid, and raise the temperature of the oven to 190 degrees (with convection). Or you can set the grill mode. Bringing pork shank to readiness will occur within 15-20 minutes.


    The number of garlic cloves can vary at your discretion, as well as mustard can be replaced with soy sauce or honey. For lovers of more spicy and less spicy food, red pepper is replaced by turmeric and basil.

    Bake fragrant and juicy shank in foil

    If you have enough time to fully marinate the meat and cook it, you can resort to more complex recipe   cooking pork knuckles in the oven. The meat according to this scheme is very tender and juicy, and if a crisp is needed, it is always easy to create it through the grill mode.


    Composition:

    1. Pork knuckle - 1 pc.
    2. Salt - Pinch
    3. Nutmeg 1 ½ tsp.
    4. Honey - 3 tbsp.
    5. Soy sauce - 1 tbsp.
    6. Onions - 2 pcs.
    7. Celery root - 1 pc.

    Cooking:

    • Salt is poured into a pot of boiling water, peeled, but not chopped onions and whole celery root are laid. Vegetables need to boil for 10-12 minutes before lowering the washed pork knuckle there. The power of the burner is reduced to a minimum, the pan is covered with a lid, the meat is cooked for 80-90 minutes.
    • When the knuckle reaches the state of half-ready, it is removed and shifted into a deep bowl. In a separate container mixed ground or chopped ginger root, liquid honey, soy sauce   and nutmeg. This mixture should be grated pork shank, after which it is removed in the refrigerator for 6-8 hours.
    • Pickled shank wrapped in foil and placed on a baking sheet or in a deep container, which is placed in a preheated to 170 degrees oven. Ensure that the seam on the foil is located at the top: after 50 minutes. after the start of baking, the foil will need to be opened to redden the meat a little. The total time of roasting pork knuckle in foil is 70-80 minutes, but it depends on the power of your oven.

    Knuckle baked in the oven.

    The recipe of shank baked in the oven. Someone calls this recipe bavarian knuckle. I prefer the Czech name - veral knee   baked in the oven. How to cook pork knuckle in the oven. How to cook shank. how pickle shank   in beer.So, what do you need for cooking knuckles on the Bavarian). To garnish to pork knuckle   will serve stewed cabbage.




    1. Pork knuckle. I had two rear shanks, one front.
    2. Onions 2 pcs.
    3. Allspice. 10 pieces.
    4. Carnation 6-8 pcs.
    5. Bay leaf. 2 pcs.
    6. Garlic 1 head.
    7. Light beer 1-1.5 liters.
    8. Soy sauce 70 ml.
    9. Pepper, salt to taste.


    Preparing pork knuckles   to cooking, carefully wash, cut off the blue print (if any)


    We clean the bow. Spread shanks in a large saucepan, put onions, allspice, cloves.


    Fill pork knuckle   water Bring to a boil.


    Cook pork knuckle   on low heat for 2 hours. We remove the foam. Broth not salt.


    Two hours later, remove the knuckle from the stove, pour the broth. Leave some broth for the marinade.


    Cooking marinade for pork shank. Will marinate knuckle in beer.

    Put pork knuckle in the same pot.


    Fill with beer, add soy sauce. Add the broth so that the shanks are covered with marinade.


    Marinade for pork rolls   we salt, we a little pepper. I added some dried herbs. We leave the knuckles to marinate for 5-6 hours.

    Clean a lot of garlic.


    Garlic cut into four parts. So it is more convenient to force our knuckles.


    We take a narrow knife and begin to play the game "Who inserts the most garlic in his knuckle" We make deep cuts in shanks and insert slices of garlic there. Insert the slices as deep as possible, otherwise during baking the meat will push them out.


    We spread the shank, stuffed in this way, on a baking sheet, pour the marinade and put it in the oven heated to 180 degrees for one and a half hours.



    During baking, we water the shanks with the remains of the marinade every fifteen minutes.


    After 40-50 minutes. In the oven   need to flip. Getting out pork knuckles from the oven.


    Turn the knuckles to the other barrels, pour the marinade and send the knuckles to the oven. We continue to water every fifteen minutes with the marinade. Pork knuckles   take out of the oven.


    Pork knuckles in the oven   ready.



    to file pork knuckles   we will be with stewed sauerkraut   , horseradish and mustard.


    I am quite pleased with the result. It turned out no worse than chevrolet knee in the Czech Republic. I did not like pork knuckles in Germany. Although, maybe not there tried.

    I can say that the largest knuckle (pictured above) I ate with my own hand in one person. Ate for a long time.

    Now, looking at their photos of the Czech Republic or Germany, do not flow drooling.


    Even the skin turned out to be delicious. But the biggest thanks for the chef - an empty plate.


    Upd.09 / 12/13. I recently cooked shanks for this recipe. Once again, I am convinced that this recipe is one of the best. In the Czech Republic and Germany, mainly served boiled smoked knuckles. Before serving, they are warmed up. Honestly - do not eat much. There are places in Prague serving shanks cooked according to this recipe.

    This time I bought four excellent fresh shanks with a total weight of about 5 kg.


    Boil, make marinade. I did not have time to cook the shank in one day, so I sent the shank to marinate on the balcony. The next day, the marinade turned into jelly.


    I poured beer into a marinade of 1.5 liters and I had fears that the knuckles might touch the beer smell.


    But everything turned out well, the shanks gained as much taste as they needed and there was no obsessive aroma of the marinade.


    Pens turned juicy with a crisp crust. And this is despite the fact that I hardly watered them during baking.


    Meat is well separated from the bone. Subcutaneous fat is almost all drowned and even the skin is eaten with a bang.

    I wonder why someone from the commentators shank turns raw or dry. Most likely it's about the product.

    P.S. TO pork knuckle   light beer is very good. Perhaps it could not write, right?

    P.P.S Based on the recipes read in the conference Cooking on avto.ru,

    P.P.P.S. If you like the recipe, please click the g´ + 1 button below.

    Pine or "Eisbein" as the Germans call this dish, has its own history and traditions. For Czechs and Germans, this is generally part of the national traditions, but at the same time in the East they love this dish very much, of course, using their spices and recipes. Therefore, the preparation of this dish can be so different that everyone can choose and cook their favorite recipe.

    As always, such dishes are not so simple, cooking begins not in the kitchen, but in a store or at the meat market rows. It is very important to choose a good drumstick, which will later become a knuckle in the kitchen. The drumstick should not be very huge, fat and old (in the sense of the age of the pig, not the freshness of the meat), at the same time too young will be small, lean, in general one bone and 200 grams of meat. You need to look for a middle ground, do not hesitate to examine, pick up and touch the chosen product. Ideally the shin should not be long, but plump, meat, with not much fat. You must understand that the skin in the shank is also edible, so the skin must be tender, thin, light and without damage. If you still have a knuckle with bristles, then it must be pummeled and washed well in warm water using the hard side of a kitchen sponge.

    How to cook delicious pork knuckle in beer baked in the oven in foil - a recipe

    Ingredients:

    • pork knuckle - 1, 5 kg;
    • dark beer - 2 l;
    • onion - 1 onion;
    •   root - ½ pcs .;
    • carrot - 1 pc .;
    • garlic - 3 cloves;
    • honey - 1 tbsp. spoon;
    • lavrushka - 1 sheet;
    • carnation - 2 buds;
    • allspice - 4 pcs .;
    • mustard - grain - 1 tbsp. spoon;
    • cumin - ½ tsp;
    • salt.

    Cooking

    Pour the beer into the pan and put your shin in it, remove the froth as you boil and set the minimum temperature. After the foam has ceased to form, add chopped garlic and other vegetables, followed by salt and spices. Since the cooking shank is not a pharmacy recipe, the choice and change in the composition of the spices in your hands. The shin should be cooked for 2-2.5 hours, and then cool right in the beer, do not get it out of the hot broth to cool, this is very important. From the already cooled broth, remove the knuckle and put to dry, and at this time prepare the sauce. Connect 2 tbsp. spoons of beer broth, mustard, honey and red pepper, if desired, well coat the cooked leg with this sauce. Put the knuckle on the foil, lift the sides so that the sauce and juices do not flow out, pour the sauce on top, and add a glass of beer broth downwards, now you can connect the edges of the foil. 40 minutes at 160 degrees, and then unrolling the foil about half an hour to browning. During the last phase, do not be lazy a few times to pour the broth with beer broth.

    Cooking pork knuckle baked in the oven in the sleeve

    Ingredients:

    • pork leg - 1.5 kg;
    • lemon - 1 pc .;
    • black pepper - 5 g;
    • chili pepper - ¼ tsp;
    •   - 150 g;
    • garlic - 7 cloves;
    • honey - 30 g;
    • salt - 10 g

    Cooking

    Wash the drumstick thoroughly and check for the presence of bristles, then dry. The sharpest knife, which is in your kitchen, make incisions on the skin in the form of a lattice over the entire surface of the leg. This recipe does not provide for pre-cooking of the shank, so it must be marinated. Marinades for pork knuckle, prepared in the oven, there are very different. One of the most popular and popular is the combination of four tastes, which can be achieved by mixing the listed ingredients. Squeezing garlic and lemon, and then adding everything else and wait until the honey and salt are completely dissolved, rub well and spread the drumstick. Wrap it in film and leave it for at least 3 hours, and the rest of the sauce is still useful to you. Now it's small, put the knuckle in a sleeve for baking, pour into it a portion of the remaining sauce and send to the oven warmed to 200 degrees for 1 hour. After that, reduce the temperature to 170 degrees and endure another 1-1.5 hours, and at the finish line 20 minutes before the final, carefully cut the bag, pour the shank with sauce and set 190 degrees.