The knuckle is a part of the pork butt, consisting mainly of connective tissue and muscle. Properly prepared, it can become a decoration and the main dish of any table: both festive and everyday. Using a multicooker, preparing a tasty, juicy and aromatic shank is not difficult. In this article we will look at several simple recipes for cooking shanks in a slow cooker.

The knuckle, prepared with the addition of garlic, fully complies with the German traditions of preparing this product. Therefore, if you love good tasty meat, and prefer beer as a drink, adopt this recipe.

To prepare shanks with garlic in a slow cooker you will need the following ingredients:

• pork knuckle – 1.5 kg;
• garlic – 5 cloves;
• lemon – 1 piece;
• dried rosemary – 1 tbsp;
• olive oil – 2 tbsp;
• ground red pepper – 0.5 tsp;
• water – 100 ml;
• vegetable oil;
• salt, pepper to taste.

Cooking pork knuckle with garlic in a slow cooker.

1. Wash the shank and scrape the skin with a knife.
2. Peel the garlic, rinse. Cut half a lemon. Grind the garlic and half the lemon in a blender and transfer to a separate container.
3. Add rosemary, red pepper, olive oil and salt and pepper to taste to the garlic and lemon pulp. Mix the mass.
4. Rub the resulting dressing generously onto the shank on all sides.
5. Wrap the ham in cling film and place in the refrigerator for 2 hours. During this time, the meat will marinate and acquire the necessary taste.
6. After 2 hours, remove the shank from the refrigerator, remove it from the film and place it in the multicooker container.
7. Pour water into the bowl of the device.
8. Close the device tightly with the lid and set the “Extinguishing” mode for 1 hour.
9. After an hour, open the multicooker and turn the knuckle over to the other side.
10. Close the device with the lid again and continue cooking in the stewing mode for another 1 hour.
11. After the time has passed, open the multicooker again and turn the knuckle over. Extend cooking in the “Stew” mode for another 1 hour.
12. You can check the readiness of the dish by piercing the meat with a knife. If the juice comes out clear, the shank is completely ready.
13. After preparing the dish, remove the shank from the bowl of the appliance and drain the water.
14. Pour a small amount of vegetable oil into the multicooker container, turn the appliance to “Frying” mode, fry the shank on both sides until golden brown.

Knuckle in beer in a slow cooker

Knuckle in beer is an excellent dish for the New Year or Christmas table. This dish has an exquisite spicy taste, and the unsurpassed aroma of the finished shank can turn the head of even the most demanding guest.

To cook knuckle in beer in a slow cooker you need the following products:

• pork knuckle – 1 kg;
• onions – 3 pcs;
• carrots – 1 piece;
• dark beer – 1 l;
• garlic – 5 cloves;
• bay leaf – 2 pcs;
• cloves – 0.5 tsp;
• honey – 1 tbsp;
• mustard – 1 tbsp;
• salt, pepper to taste.

Cooking the knuckle in beer in a slow cooker.

1. After 2 hours, scrape the product with a knife, wash, dry with a paper towel and place in a multicooker container.
2. Pour beer into the bowl of the device.
3. Peel the onion without cutting it and place it in the slow cooker.
4. Peel the carrots, cut into several large pieces, and add to the contents of the multicooker.
5. Peel the garlic and place whole cloves in the bowl of the device.
6. Add cloves, bay leaves, salt and pepper to the slow cooker to taste.
7. Close the appliance tightly with a lid, set the “Stew” mode and cook the dish for 3 hours.
8. When the program ends, remove the shank from the multicooker and let the meat cool.
9. In a separate container, mix honey, 2 tbsp. the resulting beer broth and mustard.
10. Coat the cooled shank with the resulting mixture on all sides.
11. Drain the beer broth from the bowl of the device and place the knuckle in a container coated with sauce.
12. Turn the multicooker to “Baking” mode and fry the meat on all sides until golden brown.

Knuckle with greens in a slow cooker

Lovers of hearty food will certainly appreciate the recipe for shanks with herbs in a slow cooker. This simple, but at the same time incredibly tasty dish can pleasantly surprise every member of your family.

List of ingredients that will be required to prepare pork knuckle with herbs in a slow cooker:

• pork knuckle – 1 kg;
• green onion feathers – 50 g;
• dill – 30 gr;
• basil – 30 g;
• garlic – 3 cloves;
• olive oil – 2 tbsp;
• lemon juice - 1 tsp;
• salt, pepper to taste.

It is worth noting that the recipe involves the use of foil.

Method for preparing shanks with herbs in a slow cooker.

1. Rinse the shank with cold water, scrape it with a knife and make deep cuts in the meat.
2. Peel the garlic, cut into small slices.
3. Place garlic cloves into the cuts.
4. Wash the onion, dill and basil and chop finely.
5. Mix chopped herbs with olive oil, lemon juice, salt and pepper.
6. Rub the shank with herb and spice dressing.
7. Wrap the shank in foil and place in the refrigerator for a day. During this time, the meat will marinate well and acquire the necessary taste.
8. After the time has passed, remove the shank from the refrigerator and remove the foil.
9. Place the ingredient in the multicooker bowl and set the “Baking” mode for 3 hours. Turn the product periodically during cooking.

Spicy shank in a slow cooker

The shank prepared according to this recipe will appeal to lovers of spicy and savory dishes. Serve it on the table during a noisy party and your guests will certainly appreciate the exquisite taste of pork ham.

To prepare a spicy shank in a slow cooker, stock up on the following products:

• pork knuckle – 1 kg;
• onions – 1 piece;
• carrots – 1 piece;
• hot pepper – 2 pods;
• paprika – 1 tsp;
• garlic – 2 cloves;
• rosemary – 1 sprig;
• bay leaf – 2 pcs;
• salt, pepper to taste.

It is worth noting that the recipe involves the use of cling film.

A method for preparing spicy pork knuckle in a slow cooker.

1. Scrape the ham with a knife, wash thoroughly, and place in the multicooker bowl.
2. Peel the carrots and put them in the slow cooker.
3. Wash the onion, but do not peel it, put it in the container of the device.
4. Add rosemary and bay leaf to the multicooker container.
5. Fill the contents of the multicooker with water to the top.
6. Close the appliance with a lid and set the “Slow cook” mode for 6 hours.
7. Pass the garlic through a press.
8. Finely chop the hot pepper.
9. In a separate container, mix garlic, salt, pepper to taste, paprika and chopped hot pepper.
10. Cut the finished shank lengthwise and remove the bone.
11. Spread the cling film, place the previously prepared sauce on it, and place the shank on top of the sauce. Spread the remaining sauce over the entire surface of the meat.
12. Roll the ham tightly into a roll, place it under pressure and refrigerate for 5 hours.

Knuckle roll in a slow cooker

A pork knuckle roll in a slow cooker will be an excellent alternative to store-bought sausage and the much-loved ham. In addition, thanks to special heat treatment, the multicooker will not only give the dish an exquisite taste, but also retain all the nutrients.

To cook pork knuckle in a slow cooker you need the following products:

• pork knuckle – 1 kg;
• dried parsley root – 1 tbsp;
• onions - 1 pc;
• carrots – 1 piece;
• peppercorns – 5 pcs;
• bay leaf – 2 pcs;
• water – 3.5 l;
• garlic – 2 cloves;
• salt, pepper to taste.

Recipe for making pork knuckle roll in a slow cooker.

1. Pour cold water over the shank and leave for 2 hours.
2. After the time has passed, scrape the product with a knife and wash thoroughly.
3. Peel onions and carrots, rinse.
4. Place the knuckle in the multicooker container along with the onion and carrots, add water. Set the “Cooking” mode, wait until it boils, add salt and parsley.
5. Simmer the product in the “Stew” mode for 2 hours.
6. After two hours, add peppercorns and bay leaves to the contents of the multicooker. Extend cooking in stewing mode for 1 hour.
7. Place the boiled shank in a separate container, make a longitudinal cut, and remove the bone.
8. Pass the garlic through a press, mix with salt and pepper.
9. Rub the shank on both sides with chopped garlic and roll the product into a tight roll.
10. Place the rolled roll under pressure and place it in the refrigerator for 5 hours.

It is worth noting that the roll can also be stuffed. The following fillings are perfect:

• mushrooms;
• pickles;
• stewed cabbage, etc.

Bon appetit!

Cooking shanks in a slow cooker. Video

Recipe for shanks in a slow cooker

Pork knuckle, baked in aromatic spices, is usually served with fresh vegetables or light salads, as it is a rather heavy dish in itself. Often baked pork knuckle is eaten as an indispensable attribute with beer and beer drinks, complementing an already hearty table with grilled sausages and wings. 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 shank (the upper part of the front and hind legs of a pig) contains useful gelling and extractive substances, arachidonic acid, and is also rich in vitamin B12, iron, selenium and zinc. And one could say that shank should be eaten by all people without exception, but it also contains a lot of fat, so if you are overweight and have high cholesterol levels in your blood, then resist the temptation to cook this dish. If you don’t have such health problems, then, as they say, you are welcome!

Tip: When buying shanks, give preference to the shank from the hind leg, as this part of the pork carcass will be more meaty.

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

Ingredients for cooking shanks in a slow cooker:

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

How to cook shank in a slow cooker

Onions and garlic need to be peeled.

Cut half the garlic cloves into slices.

The shank should be rinsed well under running water, scraped with a knife, cuts about 1 centimeter deep are made on it with a knife and garlic cloves are inserted into the cuts. You can also add carrot pieces here.

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

Transfer the chopped onion and garlic into a bowl, add salt and spices.

Rub the mixture onto the knuckle and place it in the refrigerator overnight so that before baking it in the slow cooker, the knuckle is thoroughly marinated and soaked in juices and aromas.

The next morning, transfer the shank to the multicooker bowl, pour in vegetable oil and water, select the “Simmering” (or “Stewing”) mode, and set the cooking time to 4 hours.

If necessary, add a little water while the shank is simmering in the slow cooker. Just a little bit so that it doesn’t cook, but simmers in a small amount of water.

After the specified time, the tasty and aromatic pork knuckle is ready in the multicooker.

In our opinion, this dish is ideal for Sunday lunch and holiday table. In Germany, they believe that meat prepared in this way goes well with good beer. But the Germans know a lot about the first and the second. Serve potato dishes, fresh vegetable salad, and pickled onions as a side dish.

Bon appetit!

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

Watch how Milenia Cooking Recipes prepares pork knuckle:

Many people don’t like to cook, eat, and some don’t even like to hear about certain offal products. And in vain, because they can be used to prepare excellent dishes and even delicacies.

Pork knuckle is also treated differently; as a rule, it is used for jellied meat or saltison. But its capabilities are much greater. You can prepare many delicious and unusual dishes from pork shanks, for example, a tasty, soft, aromatic and satisfying roll.

It’s not difficult to prepare, although it’s not very fast. Since the knuckle consists of connective tissue and rough muscles, it will have to be cooked for 1.5-2.5 hours. And for the roll to acquire a beautiful, rosy color, bake it in the oven for 10-15 minutes. While the shank is cooking, you can go about your business.

After cooking, the roll must cool thoroughly, then it will be evenly and easily cut into slices. Place a beautiful and tasty piece on a slice of gray bread, add a delicious sauce, and as a snack with a vegetable salad... mmm... delicious!

To prepare pork knuckle roll in a slow cooker, prepare all the necessary ingredients.

Wash the knuckle well and remove the bone.

To do this, use the tip of a sharp knife to cut the skin on one side, and moving towards the bone, cut the meat, freeing the bone itself. She should remain practically naked.

Using a tenderometer (can be replaced with a regular fork or knitting needle), beat the meat, or rather pierce it. Pay special attention to thicker areas. The tenderizer will not break the fibers, thereby maintaining the tenderness and juiciness of the meat.

Mix salt with spices (ground black pepper, paprika, coriander, mustard powder, basil, marjoram and thyme). Rub the meat well, slightly pressing the spices into the fibers.

Peel the garlic, cut into thin slices and add to the meat.

Roll into a tight roll and tie with strong thread.

Place the shank in the multicooker bowl, add a tablespoon of salt, bay leaf and add water so that the shank is completely covered.

Cooking time depends on the size of the shank and the age of the animal itself. You can check the readiness with a fork: it goes in easily - that means the roll is ready. I cooked the pork knuckle roll in a slow cooker on the “Stew” function for exactly 2 hours.

Carefully transfer the roll onto double-layer foil, make sides out of it and place in an oven preheated to 180 degrees for 10-15 minutes.

Before serving, the hearty, tender shank should be allowed to cool.

Bon appetit.

Cook with love.

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, and then 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 fully cooked 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, soy sauce (6 tbsp) is also added. 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.
• If you use a simple multicooker, so that some of the sauce evaporates during baking, you need to turn the shank over and continue cooking the dish in the “baking” mode with the lid closed.
• 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 of vegetable oil is poured into the bowl and heated.
• Place the stuffed pork knuckle into the multicooker bowl and fry it 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:

• The prepared pork knuckle is placed in the multicooker bowl, seasoned to taste with salt and hot water is poured. Pour water so that the meat is completely covered with liquid.
• A couple of allspice peas and parsley root are added to the water.
• 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, stewed 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 only an experienced chef could cook a soft and tasty shank. Since multicookers appeared in many kitchens, the situation has changed. Now even a novice housewife can easily make tender dishes from pork knuckle.

2015-11-21T05:20:04+00:00 admin multicook

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...

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Ingredients:

• pork knuckle
• garlic
• ground black pepper
• dried basil

Recipe for baked pork knuckle in a slow cooker:

Choose a knuckle of a size that fits well into the multicooker bowl.

Wash the shank, if necessary, rub the skin with a wire brush or scrape it with a knife, and soak in water for 2 hours. Then use a sharp knife to make deep cuts for the garlic. Stuff with chopped garlic. Rub with salt, pepper, grated garlic and basil.

Wrap it well in foil, preferably in several layers, so that the resulting juice does not leak out during cooking and the multicooker bowl does not burn, leave to marinate overnight.

Then place the shank in the multicooker bowl, set the “baking” mode for 2.5 hours, close the lid and let it cook.

Be sure to turn the shank on all sides during cooking so that the meat is well baked on all sides. The meat turns out very tasty, soft, tender and aromatic.

Bon appetit!!!

Multicooker Polaris 0517AD, power 860W.

We thank Vakulina Svetlana for the recipe with photos!