Prepare the shank in a slow cooker. Boiled shank in a slow cooker

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

Cooking features

As easy as it is to prepare a baked shank, there are a few secrets that will make it more delicious.

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

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

Serve the finished shank with vegetable side dishes.

Knuckle baked in a slow cooker in soy sauce and wine

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

Cooking method:

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

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

Knuckle baked in foil in a slow cooker

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

Cooking method:

Wash the shank well in warm water, then soak it in cool water for an hour. Remove, scrape with a knife and wash again in warm water. Use napkins to remove moisture.
Place the shank in the multicooker bowl.
Peel the vegetables. Cut each carrot and onion into 4 pieces and place next to the shank. Add salt, bay leaves and peppercorns. Fill with water until it completely covers the meat.
Cook the shank for 3 hours in the “Stew” mode with the valve closed to allow steam to escape.
Remove the shank and vegetables from the broth. The broth and vegetables can be used to make soup. In order to make a baked shank, they are no longer needed.
Dry the knuckle with a kitchen towel and cut in half, removing the bone.
Place the shank halves side by side in the center of a large sheet of foil.
Squeeze a clove of garlic onto each half and brush with mustard.
Wash, dry the green onions, finely chop them with a knife.
Fill it thickly green onions half a shank.
Bring both halves together and wrap them tightly in foil.
Place the shank in foil in the multicooker bowl. Lower the lid and set the “Bake” program for half an hour.

The knuckle baked in foil turns out tender and aromatic. Garlic, mustard and green onions give it a spicy taste.

Knuckle in beer

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

Cooking method:

Place the shank in water for 2 hours, then scrape it and wash it well in warm water. After this, dry with a kitchen towel.
Peel the vegetables and chop them coarsely.
Place meat, vegetables, bay leaf, cumin, pepper and salt into the multicooker container. Fill with beer. Close the lid and move the steam release valve to the “Closed” position. Set the “Stew” program for 2 hours.
When the signal sounds indicating the end of the program, remove the steering wheel.
Pass the peeled garlic through a press and mix it with mustard.
Without waiting for the shank to cool, coat it with honey, then with mustard and garlic sauce. Pour over the remaining beer broth in the slow cooker.
Wash the multicooker bowl and place the knuckle in it.
Set the “Bake” program for 30 minutes.

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

The knuckle baked in a slow cooker is easy to prepare, but it takes a long time, so you will have to be patient. However, the result is worth it.

A knuckle in a slow cooker will turn out no worse, and even much better, than store-bought ham. It can be served to the festive table in a whole piece to decorate the meal, or cut into pieces and offered to guests as an appetizer. IN daily menu knuckle will also be a welcome guest. It can be supplemented with some side dish, or used for sandwiches.

The shank in a slow cooker can be cooked in foil or a sleeve, or simply by placing the meat in a bowl. At the same time, it is important to choose a piece of pork that would fit entirely into the multicooker pan. Before cooking, it must be rubbed with spices. For the most simple option For the dish, salt and ground pepper will be enough. Garlic and dried herbs. If you want to get more original treat, you should prepare a delicious marinade in advance.

Used for marinade olive oil, beer, wine, onions, lemon juice, fresh herbs, mustard, mayonnaise, any spices and seasonings. The knuckle may end up being salty, spicy or sweet. Cumin, red pepper, paprika, rosemary, basil, etc. are perfect as spices for this meat.

The most best side dish the knuckle is considered pickled or braised cabbage, boiled potatoes, as well as peas. However, you can always choose your own addition to this dish. To make the side dish even more tasty, pour it over with the juice remaining after baking the shank.

IN beer marinade The shank turns out to be very aromatic and piquant in taste. It is suitable for any special occasion, because, among other things, this dish also looks very presentable. It's better to take an onion Not big size and do not cut it before adding it to the pan. As a side dish for festive table Potatoes are best. It can be fried immediately after the shank so that it is saturated with the released juice and remaining sauce.

Ingredients:

1 kg pork knuckle;
3 onions;
5 cloves of garlic;
1 liter of dark beer;
1 carrot;
2 bay leaves;
1 tbsp. l. mustard;
1 tbsp. l. honey;
½ tsp. carnations;
Salt pepper.

Cooking method:

Place the shank in cold water and leave for 2 hours.
Scrape the shank with a knife and blot with paper napkins.
Pour beer into the multicooker bowl, peel the onion and also place in the bowl.
Peel the carrots, cut into several pieces, add to the onion.
Also peel the garlic and place it in the slow cooker without chopping it.
Add cloves and bay leaves to the beer and vegetables, salt and pepper to taste.
Place the shank in the marinade and cook for 3 hours in the “Stew” mode.
Separately, combine mustard and honey, add 2 tablespoons of beer from the multicooker bowl.
Coat the shank well with the resulting sauce.
Wash the multicooker bowl and grease it with vegetable oil.
Place the shank back into the saucepan and fry in the “Baking” mode on each side until golden brown.

Interesting from the network

Unlike most other recipes for preparing this type of meat, this one does not require you to spend time preparing the marinade. Simply rub the shank with the indicated spices to get a tender and tasty treat. The meat will fall off the bone very easily and will be soft and flavorful. The recipe is ideal for beginner cooks, because it doesn’t have much complex processes, and the ingredient list even states the exact amount of salt and pepper.

Ingredients:

1 pork knuckle;
2 pinches of dried basil;
½ tbsp. l. salt;
½ tbsp. l. pepper;
4 cloves of garlic.

Cooking method:

Soak the knuckle in cold water for 2 hours.
Cut the garlic into slices, make cuts in the shank and place the cloves in them.
Rub the meat with basil, salt and pepper.
Wrap the shank in several pieces of foil and leave it in the refrigerator for several hours.
Place the meat in the multicooker directly in the foil and turn on the “Baking” mode.
Cook the shank for 2 hours 30 minutes with the lid closed.

Now you know how to cook shank in a slow cooker according to a recipe with a photo. Bon appetit!

Knuckle in a multicooker is an invaluable saving of time and effort for any housewife. It can be prepared without going near the stove or other kitchen surfaces. At the same time, the knuckle will outshine any other familiar dishes for a festive and especially everyday diet. Simple tips from experienced chefs how to cook shank in a slow cooker will help you achieve perfect taste even the first time:
Before baking the shank in a slow cooker, soak the meat in cold water for at least 2 hours. If the meat is old, it is better to add a little salt to the water;

Be sure to scrape the skin with a knife so that there are no dark spots or any dirt left on it. Also check if there is a stamp from the manufacturer on the steering wheel. It will look very unappetizing after cooking, so it’s better to wash it off in time;

If you decide to boil the shank in a slow cooker, then you can make a delicious jellied meat from the resulting broth;

To make the shank juicy and soft, it is better to either boil it first or keep it in the marinade for a long time (from 6 hours);

Smoked knuckle is not suitable for baking; you should buy only fresh meat for this;

When choosing a knuckle, give preference to the one in which more meat, not fat;

Bake the whole shank. If you chop it into pieces, during the cooking process they may simply fall apart and lose their presentable appearance.

Time: 100 min.

Servings: 4-6

Difficulty: 4 out of 5

Amazing pork knuckle baked in a slow cooker

Soft, juicy meat, golden brown crust... pork knuckle will not leave anyone who loves a tasty and satisfying meal indifferent. And how much this product is respected by those who prefer beer to all drinks!

It is known that the Czechs are considered the main experts in the preparation of this dish. Wherein universal recipe There is no food as such.

Even though we don’t live in the Czech Republic, we also love to eat delicious food. Therefore, knuckle in a slow cooker is our choice.

The knuckle is part pork knuckle, which is adjacent to the knee joint and consists of muscles and connective tissues.

The meat of this part cannot boast the same tenderness and softness as the neck; it is denser and tougher. If you really hit classic recipes(for example, baked boar's knee), they all insist on long-term marinating of the shank.

Beer is offered as a marinade, and used for baking additional ingredients, from the traditional garlic and bay leaf to the unexpected honey, ginger root and apples.

All these manipulations and tricks have only one goal: to make the baked meat juicy and soft, melting in your mouth.

Since most of us do not have professional kitchen equipment and technology, you have to implement the recipe based on what is at hand.

You can cook the shank using the oven, however, this process is quite lengthy: first the leg is boiled, then baked, and you need to constantly pour the juice over the meat so that it does not dry out.

And still, as a result, the knuckle baked in the oven may turn out to be rather dry, with a tough skin that cannot be chewed. But the highlight of the dish is precisely this skin, which should be tender and soft.

As usual, salvation comes in the form of a multicooker. This miracle device allows you to cook a leg in such a way that it not only makes you happy taste buds, and she also looks as if she just stepped out of a photo of an advertisement for a cozy Czech restaurant.

And most importantly, pork knuckle in a slow cooker practically does not require your attention. So, if we have convinced you of the many benefits of the dish, it’s time to read the recipe and get acquainted with the photos illustrating each step of the process.

Step 1

The preparation of the dish begins with processing the legs. The meat must be washed thoroughly. If there is dirt or printing on the skin, all these marks must be scraped off with a knife or rubbed off with a scraper.

Place the prepared meat in a bowl. Add carrots and onions, peeled and cut into several pieces, pepper, bay leaf, and salt. Fill all this beauty with water so that the liquid completely covers the products.

When going to the market or store for meat, consider the volume of your multicooker. The recipe allows for the use of both front legs (they are smaller, you can fit four of them in a bowl) and back legs (they contain much more meat, but the dimensions also differ in size - more than two will not fit into the multicooker).

The photo shows that 3 legs fit into the multicooker bowl: 1 larger shank (back) and 2 smaller ones (front).

Step 2

The “Stew” mode will help you prepare our dish. Here the recipe suggests reducing time for owners of models with a double boiler function. Close the steam release valve and set the timer for forty minutes.

If your assistant does not have this option, cooking in the standard “Stew” mode will take an hour and a half.

After the specified time has passed, you will see that the meat has already boiled (as in the photo above), and the broth has become greasy.

Step 3

Remove and place them in a separate bowl. Cut each clove of garlic into several longitudinal slices and stuff the stalks with garlic.

Rich aromatic broth we don’t need it anymore, but we can’t raise our hands to pour out such beauty, right? You can use it to make a sumptuous soup. There is another option - jellied meat (for this dish you need a decoction of pork legs).

Step 4

Return the shanks back to the empty bowl. Pour wine and soy sauce over the meat. Now our main task is to bake the shanks so that cooking ensures the presence of the coveted skin.

To do this, we will use the “Baking” mode, the time is thirty minutes (cooking should be carried out with the appliance lid closed).

Step 5

Open the lid of the multicooker, turn the legs over to the other side. The meat will spend the next fifteen minutes of the “Baking” program with open lid: This will thicken the sauce and fry the legs a little. As a result, your shank in the slow cooker will look like the delicious piece from the bottom photo.

Nuance: Each appliance has its own power and cooking characteristics. Different multicookers can cook completely various dishes using the same program.

If you see that the sauce has already evaporated sufficiently, it is better to cook for the last fifteen minutes with the lid closed, otherwise there is a risk of burning.

Returning to Czech restaurants, it should be noted: all local pork knuckle recipes recommend serving this dish with horseradish and sauerkraut.

See another version of this dish:

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 large cubes(can be in 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, 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 dark shade, tender meat and 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 black ground 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 “frying” mode and poured into the bowl. a small amount of vegetable oil and warms up.
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.
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, remove the thread and cling film, the knuckle is cut into small in portioned pieces 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.

Boiled shank in a slow cooker - juicy and aromatic meat dish, which every man will be happy if you serve it for lunch or dinner with mustard or beetroot horseradish. Pork knuckle is usually cooked for about 2-3 hours so that its meat becomes soft and languid in taste, but in a slow cooker this process happens much faster and your dish will be ready in just 1.5 hours. When purchasing, choose meaty hind shanks - they have more meat, front shanks are more suitable for making jellied meat - they contain more fat and veins.

Ingredients

1 pork knuckle weighing from 1 kg
3-4 bay leaves
2 liters of hot water
2-3 pinches of dried herbs
1 carrot
1 onion
1.5 tbsp. l. salt
5-10 allspice peas

Preparation

1. Using a knife, scrape off all dirt and scorch marks from the purchased pork knuckle and rinse it in water. If the stains are difficult to remove, then soak the meat for half an hour in salted water, and then remove the stains. Place the shank in the multicooker bowl.

2. Peel the onions and carrots, rinse in water and cut in half or into quarters. We will also place it in the multicooker container along with herbs and bay leaves, allspice peas. Add salt. Let's fill it up hot water and close the lid of the equipment. We activate the “Extinguishing” mode for 1.5 hours.

3. During this time, check the cooking process several times; if necessary, turn the knuckle over to the other side. If desired, you can add other spices, peeled and washed garlic cloves, ground paprika etc.