• Pork knuckle - 1 pc.
• Pork - 200 gr.
• Garlic - 2-3 cloves
• Salt, spices for meat - to taste
• Spicy tomato sauce or adjika - 2 tsp.
• Gelatin - 1 tbsp.
• Broth - 50 ml

Cooking method:

First of all, you need to soak the shank in warm water, wash it, peel the skin with a knife, and rinse again. Then cut it along the bone and carefully remove the last one. Cut the pork pulp into small pieces, add spices, salt to taste, and chopped garlic. Add broth and gelatin here. Mix the meat well until it becomes sticky. Salt the inside of the shank and brush with spicy tomato sauce or adjika. After this, lay the shank skin side down and place the prepared meat mixture on it. Roll up tightly and tie as tightly as possible with special threads. Now wrap the shank in 2 layers of foil, then in 2-3 food bags, and tie tightly. Place the shank in the multicooker bowl and cover with cold water. Set the “multi-cook” mode to 95 degrees, the time is about three hours. If you don’t have a slow cooker, boil the shank in a saucepan over very low heat, it will take about the same amount of time.

After cooking, cool the shank directly in the bag, then place it in the refrigerator for several hours. Well, that's all, you can serve it with bread and mustard or horseradish. If consumed hot, cool slightly, cut the bags, remove the foil and carefully cut into slices with a sharp knife.

We wish you bon appetit!

Good day, dear readers! I hasten to please true gourmets. Today, the main ingredient of the proposed dishes is boiled pork knuckle; I described the recipes step by step in this article. Believe me, it’s quite easy to make a simple pork shank into an exclusive and delicious dish.

For cooking, I recommend buying the back legs. In this case, there will be more meat on the bone and less fat. Wash thoroughly and, if necessary, remove dirt and bristles from the skin with a knife. When cooking, the first broth must be drained - this will remove excess fat and make the dish tastier. And now step-by-step cooking recipes. Interesting tricks in choosing meat, and a lot of information about its benefits await you!

The dish has a delicate and spicy taste and a delicate garlic aroma. Preparing a roll of boiled pork knee with garlic is not difficult even for novice cooks.

Dish ingredients:

• 1.5 kg shank;
• 4-5 cloves of garlic;
• 4 things. small onions;
• 1-2 pieces of medium carrots;
• ½ tsp. allspice and black peppercorns;
• ground black pepper - to taste;
• 3 pcs. bay leaves;
• salt for broth - to taste.

As I wrote above, first you need to thoroughly clean the leg. Then, completely place the shank in water in a deep pan and put it on the stove. After boiling, you need to drain the first broth and fill it with clean water.

After an hour of boiling, add peeled vegetables, peppercorns, bay leaves and salt to the broth. The shank should be cooked over low heat for at least 2 hours. You can determine readiness in a simple way: check how easily the meat separates from the bone. If it’s bad, then cook for another half hour.

The finished shank is removed from the broth to cool. We separate the bone - one cut is made, and then the bone is easily removed by hand. At this time, you need to start cleaning and chopping the garlic.

Let's start preparing the roll. Rub the prepared shank thoroughly with salt, a mixture of peppers or black pepper and garlic gruel. Rolls up into a tight roll, which is secured with threads.

The finished dish is wrapped in foil and left to infuse in the refrigerator for a couple of hours. The longer the roll sits, the more flavorful and tender it will be.

After keeping in the refrigerator, take out the boiled shank, remove the foil and threads. This dish is served chilled as a slice. Pork knuckle roll with garlic can be served with various side dishes, vegetable dishes, or used on sandwiches. More delicious recipes for making rolls.

For clarity, watch the step-by-step video recipe for preparing shanks. Instead of foil, you can use cling film for wrapping.

Knuckle in a bag

This recipe will delight you not only with its simplicity and excellent taste, but also with the absence of the need to wash a mountain of dishes. To prepare, you need to get special baking bags. They are sold in any supermarket.

Ingredients for cooking pork knee in a baking bag:

• 1.1-1.5 kg of bullocks;
• ½ tsp each dried rosemary and thyme;
• 1 tbsp each tomato paste and mayonnaise;
• 2 tsp garlic powder;
• 3-4 cloves of fresh garlic;
• 1-2 tsp. salt;
• ½ tsp. ground black pepper.

Before you start cooking the shanks, you need to mix the seasonings in one cup. Take 1 tsp. garlic powder, salt to taste and ¼ tsp. thyme with rosemary.

Slots are made across the entire surface of the cleaned shank, into which thinly sliced ​​garlic cloves are inserted. Rub the knee thoroughly with the prepared spice mixture. Place in 2-3 baking bags. Squeeze the air out of each thoroughly. Leave to marinate for at least 3 hours in the refrigerator. You can do it overnight, it will be better saturated with spices.

Place the meat in a large saucepan and bring to a boil. Cook in bags for 1 hour, and then let it brew for another 40 minutes. Remove the slightly cooled shank from the baking sleeve. Carefully grease with a mixture of tomato paste and mayonnaise with the addition of the remaining seasonings: thyme, rosemary, salt and pepper.

Place the dish in a new bag and place it in the oven, preheated to 200°C for another 1 hour. For proper air circulation in the baking bag, you need to make several holes with a toothpick. Then cut the bag and let the dish brew for another 8-10 minutes.

The knuckle is stuffed with garlic - the cloves are cut in half and inserted into thin slits. Place the meat in an empty multicooker bowl, add red wine and soy sauce. Then set the “baking” mode for 30 minutes and close the lid tightly. After the specified time, the meat is turned over to the other side and kept in the “frying” mode for another 15 minutes with the lid open.

Boiled-baked with garlic

This recipe requires the following ingredients:

• 1.5 kg bullocks;
• 1 onion;
• 1 medium carrot;
• 5-7 cloves of garlic;
• 3 pcs. bay leaf;
• 8-10 pcs. black peppercorns;
• salt to taste;
• 2 tsp honey;
• 1 tsp. refined vegetable oils;
• 2 tbsp. soy sauce;
• 1 tbsp. mustard.

Fill the pan with water and immerse the cleaned meat in it. While the pork knee is boiling, the carrots and onions must be peeled, washed, and chopped. Skim the foam from the broth, add vegetables along with garlic and pepper, salt. Cook over low heat for at least 2 hours, then remove the meat and let cool. Add the bay leaf 5 minutes before the end of cooking the broth.

Place the shank in a baking dish, make cuts in the skin in the form of squares and put the garlic in them. Then the meat is generously coated with sauce, wrapped in foil and placed in the oven to bake for 30 minutes. The optimal temperature is 200 °C. During the baking process, the meat must be brushed with sauce every 10 minutes to obtain a golden brown crust.

When purchasing a pork shank intended for baking, experienced housewives always give preference to the shank from the back leg, since it is larger, thicker and has a lot of meat on it than on the drumstick from the front leg. The front shank is most often used for jellied meat.

To make the shank juicier, it is advisable to marinate it a little. Various products are suitable for this, such as dark beer, mayonnaise, honey, soy sauce, kvass, mustard, mayonnaise. In addition to prunes, you can also use garlic cloves for stuffing. Well, any spices and herbs will suit your taste.

• Calorie content per 100 g - 325 kcal.
• Number of servings - 1 shank
• Cooking time - 3-3.5 hours

Ingredients:

• Pork knuckle - 1 pc.
• Prunes - 50-70 g
• Garlic - 3-5 cloves
• Mayonnaise - 3 tbsp.
• Soy sauce - 3 tbsp.
• Salt - 2/3 tsp. or to taste
• Ground black pepper - a pinch
• Ground red hot paprika - 0.5 tsp.
• Khmeli-suneli - 0.5 tsp.

Preparing baked shank with prunes:

1. Wash the pork knuckle and scrub it with an iron sponge if there is a black mark on it. Wash the prunes and dry with a paper towel. If the berries are too dry, pre-soak them for 10 minutes in warm water. Afterwards, cut dried fruits that are too large in half or into four pieces. Using a sharp knife, make deep punctures on the shank and fill them with prunes.

2. Peel the garlic, rinse and stuff the knuckle in the same way. In the photo you can see the garlic peeking out, but I did this specifically for the photo. Then completely immerse it in the meat.

3. Combine mayonnaise and soy sauce in a gravy boat. Add herbs, spices and salt.

4. Mix the sauce well and coat the shank with it on all sides. The drumstick can be baked immediately, but it is better to give it time to marinate for at least an hour.

5. Then wrap the shank with a baking sleeve or culinary foil, place it on a baking sheet and bake in a preheated oven at 180 degrees for 2 hours.

Ingredients

knuckle 2 pcs.

sausages 2 pcs.

onion 3 pcs.

carrot 2 pcs.

leek 1 PC.

celery root 100 g

rosemary 2 branches

black peppercorns 10-15 peas

allspice 5-10 peas

Bay leaf 2 sheets

olive oil 10 tbsp. l.

wine vinegar 5 tbsp. l.

dry marjoram 2 tbsp. l.

ground paprika 2 tsp.

caraway 2-3 tsp.

garlic 5 cloves

ground ginger 1 tsp.

salt, black pepper taste

sour cream, dill, horseradish, mustard taste

I continue my series of recipes for dishes that go well with beer. Meet another remedy for weight loss - stuffed knuckle)

This time we will make stuffed shanks. The most difficult part, in my opinion, in this recipe is removing the bones from the shanks. You'll have to try a little, but everything will work out. It is most convenient to do this with a thin, sharp knife.

Do not throw away the bones, but freeze them; we will need them when preparing the broth.

Prepare the marinade: mix wine vinegar, crushed garlic, salt, ground black pepper, marjoram, a little sweet paprika, ground ginger and cumin.

Rub the shanks thoroughly on both sides with this mixture and leave in the refrigerator for at least an hour.

Note to the hostess

It’s good if you keep the shanks overnight in salted water. The skin will become noticeably softer and it will be easier to wash them.

Meanwhile, coarsely chop the onion (except for one half), carrots, celery root and leek.

Place the marinated shanks on a board. Cut half the onion into half rings and place on top. Next came the sausages. If you are not sure that the marinade was salty enough, salt the inside of the shanks.

Wrap the sausage in the knuckle and tie to form a roll.

As in cooking, shanks can be prepared in two ways: bake or boil, and then finish baking. If you choose to cook, you don’t need to cut the vegetables. Just cook for about 2 hours along with the shanks in a large saucepan.

I'll bake it. Place the chopped vegetables and spices on the bottom of a deep baking dish. Add water to cover the vegetables. Place the shanks on top. By the way, even before marinating, I removed the skin from one of them.

You can add a few sprigs of rosemary on top of the vegetables, if desired.

Cover the pan with foil and place in an oven preheated to 200°C for 2-2.5 hours. During the cooking process, the shanks can be turned over 1-2 times. Check readiness. The meat should be very soft. If the knuckle were whole, it should be easily separated from the bone.

Remove the foil and brown the shanks until crispy. Occasionally pour over the broth in the pan.

Serve with sour cream, horseradish and dill sauce. I don’t indicate the amount of ingredients for the sauce - just try it. Surely someone likes it hot ;)