Pork shank baked in the oven in the sleeve. How to cook pork knuckle baked in a sleeve in the oven Time to bake a pork knuckle in a sleeve

This simple recipe is for those who love baked pork dishes and are not afraid of the high fat content of this type of meat. After all, there is nothing tastier and more appetizing than juicy pork knuckle cooked in a sleeve and in the oven - thanks to the marinade. You can use a variety of spices to enhance the already delicious baked pork drumstick.

Ingredients for baked pork shank:

Pork shank - 1 kg
Garlic - one head
Honey - 1.5 tbsp. spoons
Apple cider or rice vinegar - 3 tbsp. spoons
Barbecue spices - 1-2 teaspoons
Mustard - one and a half tbsp. spoons
Peppercorns - 5 pcs.
Bay leaf
Soy sauce - 5 tbsp. spoons
Edible salt - half a teaspoon
Olive oil - 2 tbsp. spoons

How to cook a delicious pork knuckle in a sleeve in the oven, step by step recipe:

1. First, thoroughly rinse the shank under running water, then dry it with a towel and remove excess digging from its surface with a knife.

2. Pour clean water into a saucepan, place our shank, add peppercorns and bay leaves. Cook for about an hour.

3. We clean the head of garlic and disassemble it into cloves.

4. Cooking marinade for pork shank.

Put mustard, spices in a bowl ...

... and while stirring, gradually pour in the olive oil.

Then add apple cider vinegar, honey and soy sauce. Stir until a homogeneous consistency is obtained.

5. Take the shank out of the pot with broth and make small cuts. We stuff garlic cloves into these holes. The shank must be stuffed evenly on all sides.

6. Pour the stuffed shank with the previously prepared marinade and let stand for about half an hour.

7. Put the pickled knuckle in the baking sleeve ...

... carefully pour in the marinade ...

... and tie the edges of the sleeve with clamps.

8. Place the wrapped knuckle in a baking dish. It is necessary to pour a couple of glasses of plain clean water into the form itself. We bake the knuckle in the sleeve in the oven at a temperature of about 200 ° C for an hour. Then we reduce the heat to 180 ° C and bake for another 40 minutes. To make our shank look rosy, you need to get it out of the oven, cut the sleeve, scoop the sauce out of it and grease the shank. Then again send the knuckle to the oven to bake for 20 minutes.

9. Put the finished baked knuckle on a plate and pour over the sauce from the sleeve.

Serve with aromatic herbs and vegetables.

Bon appetit, everyone!

Wash the pork knuckles, remove the remaining water from them with a kitchen towel. We prepare all the necessary ingredients, dishes and work surface.

The key to success is a correctly chosen pork knuckle. We need a good meaty knuckle. It is best to choose a shank in the meat market. Have you chosen the right one? Let's start cooking! We rub our shanks with salt (you can use regular, you can use garlic).

Peel the garlic. Divide by teeth. We cut each clove into 3-4 parts. Long, thin stripes of garlic are obtained.

Fill the pork shanks grated with salt with garlic strips. To do this, using a kitchen knife, we make indentations in the shank and hide the garlic cloves deep under the skin. We do not regret garlic, the more, the more fragrant the shank will be!

In a small plate, mix the spices: black ground pepper, red ground pepper and Provencal herbs. Mix well. If you are unable to find the Provencal herbs seasoning, you can use the following spices to prepare the shank: basil, marjoram, rosemary, sage, oregano, thyme, mint. Alternatively, you can replace the herbs of Provence with a seasoning for Italian cuisine - they are very similar.

Rub the pork knuckles thoroughly with spices (from all sides).

Lubricate the knuckles with mayonnaise. For each knuckle there is 2 tbsp. l. mayonnaise.

We put the knuckles in a special baking bag. We fasten the edges of the bag with a thread. We leave the shanks in this form for about one hour, the meat should be slightly marinated. Place the baking bag in a dish with a thick bottom. It is very important. Pork shanks take a long time to cook, if you choose dishes with a thin bottom, they can burn a lot from the bottom and not fry on top. I usually use a frying pan with a thick bottom, put it on a baking sheet, and in this form I send the knuckles to the oven. The meat does not burn.

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

Recipe for pork knuckle baked in a sleeve with marinade on beer

This recipe suggests increasing the already long cooking time of the pork shank. Having tasted 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 the juicy shank is that when baking, every 10 minutes it needs to be watered with the juice that is released during cooking. Believe me, you have never tasted better than meat!

Ingredients:

Dark beer - 550 ml.
Pork knuckle - 1150
Tomatoes - 2 pcs.
Onions - 2 pcs.
Garlic - 1 pc. + 2 cloves.
Bulgarian pepper - 1 pc.
Carrots - 1 pc.
Parsley - 1 bunch.
Celery - 1 stalk.
Carnation - 3 pcs.
Bay leaf - 3 pcs.
Pepper mixture - 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. Transfer the prepared piece to a saucepan or large saucepan.
Pour a mixture of peppers, cloves, bay leaves, salt into a container with a shank and add half of the required amount of honey.
We wash the tomatoes under running water, cut out the compacted center from the fruits and cut the vegetable into cubes.
We free the onion from the husk, and then 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.
Peel the celery and cut it into rings.
Peel the carrots, rinse in water and cut into slices. If the vegetable is large, then we divide the resulting shape in half.
We wash the bell peppers under running water, cut into two parts and remove the stalk with seeds, and cut the halves themselves into strips.
Put chopped vegetables in a saucepan to the shank: peppers, celery, garlic, tomatoes, onions, carrots. Pour in the chopped greens.
Fill 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 knuckle with the resulting broth.
After the time has elapsed, we transfer the meat to a pre-prepared baking bag, where the chopped garlic already lies. Tie one side of the sleeve tightly with a clip.
Add the remaining honey to the beer that remains and thoroughly mix the mass, which we then pour over the ham.
Tie the other side of the baking sleeve tightly and place it on a baking sheet or other heat-resistant dish.
We preheat the oven to 220 C and send the pork there, which we cook for about 20 minutes.
When the time is up, reduce the temperature to 160 C and prepare the shank for another 40 minutes in this mode.

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

Shank, baked in the oven, in the sleeve

Oven-baked pork shank is a great option for a hearty lunch or dinner. The result is such a beautiful dish with a golden crust that it can be served on a festive table. The roasting sleeve used in cooking greatly simplifies the cooking process. Firstly, the meat in it 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 shank - 1 pc.
Garlic cloves - 4 pcs.
Vegetable oil - 2 tbsp. l.
Dried rosemary - 1 tsp
Ground black 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.
We turn to the preparation of the pork shank. First, rinse it well under running water, and then dry it with a kitchen or paper towel to remove all moisture. If necessary, burn the ham with a gas burner, clean it with a knife and rinse it again.
When the piece is prepared, rub it thoroughly with salt, vegetable oil and a prepared dry mixture of spices and herbs.
Peel the garlic cloves and cut each into quarters along each piece.
Using a sharp knife, we make small and not very deep cuts along the entire surface of the shank, into which we then put chopped garlic.
We transfer the pork leg 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 baking sleeve, and then, when the marinating time is up, we shift the shank into it. Tie the ends tightly with culinary thread 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 move its edges apart so that the pork is covered with a beautiful crust.

Delicious pork knuckle is ready! Cut it into portions and serve it with your favorite side dish and sauces. Eat your health and hearty lunch!

Baked shank recipe with vegetables

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

Ingredients:

Pork - 2 kg.
Onions - 1 pc.
Carrots - 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:

We rinse the pork shank well under running water, after which we thoroughly dry the piece with a kitchen towel or paper napkins.
Peel the garlic cloves and cut them into small wedges.
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. We leave the meat to marinate for several hours.
At this time, we clean the potatoes, carrots and rinse them in water, free the onions from the husks. Cut all prepared vegetables into large circles. We put everything in a large deep bowl and season everything with salt and pepper, mix gently.
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. On the surface, we make several punctures 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 elapsed, we pierce the meat with a knife through the holes made with a toothpick. If clear juice is released from it, the dish can be taken out.

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

Mustard pickled pork knuckle in sleeve

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 shank very juicy and soft.

Ingredients:

Pork shank - 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 dry it with a towel to remove excess moisture.
We peel the garlic and cut its cloves into small pieces.
On the entire surface of the prepared pork knuckle, we make small and not very deep cuts using a special kitchen device or an ordinary sharp knife. We put garlic cloves in each "pocket".
Cut the dense pork skin up and down to get a kind of mesh. So, the meat is better and faster soaked in spices and sauce, which will make it even tastier.
Now we begin to prepare the marinade. To do this, pour soy sauce into a deep dish, 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 shank with the prepared marinade.

Tip: Grease the 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 the marinade that remains, and tie the ends tightly using a special clip or culinary thread.

Tip: if time permits, leave the shank directly in the sleeve for a couple of hours to marinate better.

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

Serve hot pork knuckle with stewed, fresh or baked vegetables. Delicious and hearty lunch for you!

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

Features of cooking knuckle in the oven

The dish will turn out to be juicy and aromatic if you adhere to the following recommendations:

For the purpose of baking, it is better to use the back shank. The meat will be soft and juicy. The dry and sinewy meat of the front shank is suitable exclusively for jellied meat.
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 make the skin soft, you need to cook the shank for several hours.
The cooking time is determined depending on such parameters as the size of the shank, the baking temperature, as well as the pre-cooking time. During cooking, the recommended recipe needs to be adjusted based on these factors. For example, if a piece of meat is taken that exceeds the weight given in the recipe, then the duration of baking should be longer.
Improving the taste and enhancing the juiciness of the dish can be achieved by keeping the piece of meat in the marinade before the baking process.

When baked in a dish without using foil or sleeves, the finished meal can be dry and tough.

Preparation of the meat product

The first stage of cooking tasty and aromatic shank baked in the oven is the choice of meat.

When buying, consider the following nuances:

Before purchasing, a visual inspection of the shank must be carried out. Her skin should be soft pink, and her meat should be firm. The optimal shank weight is about 1.5 kg. Chunks that are too large are best avoided due to the likelihood of buying meat from an older animal.

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

This requires:

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

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

Meat pickling process

The duration of cooking and the taste of the finished dish depend on the correctness of marinating meat. Marinade will shorten the baking time and add juiciness, color and aroma to the dish.

The shank marinating process is as follows:

The classic pork marinade recipe is as follows:

Ingredients:

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

Cooking steps:

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

The Ukrainian version of making 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 by cutting the pork skin and pressing the garlic slices into it.
The rest of the components are mixed for filling.
Pork should be dipped in the resulting suspension and kept in the refrigerator for 5 hours.

How much to cook in the oven

It is almost impossible to spoil the shank. The only thing that can negatively affect its taste and juiciness is the long stay at high temperatures.

Estimated duration of the heat treatment of the shank:

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

Boiled meat cooks faster than raw meat (1 hour 30 minutes). Temperature range - 150 ° C.

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

Shank baked in the sleeve

Shank requires prolonged heat treatment to acquire softness and tenderness. The use of a sleeve will help to simplify the culinary process. After darkening, the meat will acquire the most delicate consistency.

List of products:

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

Stages of culinary processing:

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

In foil

Oven-baked shank turns out to be very tender and tasty if cooked in foil, which prevents food from drying out and contributes to increased juiciness and improved taste.

Required products:

1500 g pork leg;
4 tbsp. l. tkemali;
4-5 tooth. garlic;
1 tbsp. 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 shank aged in mustard mixed with honey.

Ingredient List:

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

Step-by-step culinary process:

With potato

The recipe also involves the use of foil.

Grocery list:

Cooking process:

Butter the meat and season. The butter will "glue" the seasoning to the meat.
After a couple of hours, place the knuckle on a few aluminum sheets.
Spread the peeled potatoes around the meat. Season the workpiece.
Peel the onion, chop the top of the dish, add bay leaves, pepper.
Cover the dish with foil on top, seal the sides.
Simmer for 2 hours while heating the oven to 180 ° C.

With sauerkraut

The knuckle baked in the oven in foil with the addition of sauerkraut is considered a primordially Russian dish.

Ingredients:

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

Preparation:

With stewed cabbage

List of components:

piglet drumstick - 1500 g;
soy bean sauce - 5 tbsp l .;
30 g of adjika and mustard;
garlic - 6-7 cloves;
cabbage - ½ kacana;
1 pc. onions and carrots;
mashed tomatoes - 300 g;
rast. oil - 2 tbsp. l.

Stages of culinary processing:

For the marinade, combine the liquid ingredients.
Spread the shank stuffed with slices of garlic with the resulting sauce.
Fry onions with carrots, add tomatoes.
Add the cabbage and the remaining sauce, simmer for about 4 minutes.
Lay out the bottom of the baking sheet with cabbage, place the meat.
Cook for 190 min. at 190 ° C.

With vegetables

An oven-baked shank surrounded by vegetables is a sophisticated, re-introduced classic.

Required products:

Cooking procedure:

With mayonnaise

An oven-baked shank will turn out delicious when using mayonnaise impregnation. It flavors it with a beautiful crust and saturates the taste with unusual notes.

Products:

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

Cooking sequence:

A piece of pork, seasoned 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.
Coat the dish with mayonnaise, salt and pepper.
Bake for no more than an hour. The recommended temperature is no more than 190 ° C.

Long languor

Ingredients:

Processing stages:

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 chopped garlic and seasonings.
Puncture the skin of the leg, saturate it with this composition.
Thermal conditions -190 ° C.
The dish will be on the table in 1.5 hours. During the frying process, it must be periodically watered with beer and the released liquid.

In Czech

What you need:

Stages of the culinary process:

Boil the leg in water with spices, place garlic in the cuts, sprinkle the meat with spices.
Place the knuckle in an oven heated to 175 ° C for 55 minutes.
Drizzle with beer during baking.

In Polish

Required components:

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

Culinary process:

Wash the shank, scrape the surface.
Put the pulp in water with spices and vegetables and cook over low heat. Cooking duration - 1 hour. 40 minutes
Dissolve hot pepper and salt in beer.
Soak the pork in the marinade for 13 hours.
Fry for 55 minutes. at standard temperature.

Bavarian

Products composition:

1.5 kg legs;
1 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 stages:

Bavarian in beer

The bavarian shank baked in the oven involves the use of a large amount of herbs.

Components:

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

Cooking procedure:

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

Under honey marinade

Examples of honey-based impregnations are given in the description of such cooking methods as "Shank in honey mustard sauce" and "Bavarian shank in beer". Honey as the main component of the marinade is compatible with products such as mustard, foamy drink. Soy sauce goes well with it.

Marinated with soy sauce

Another mixture based on soy sauce is called oriental by many chefs. He prepares in this way.

Ingredients:

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

Cooking steps:

Mix all the components of the marinade and coat the shank.
Cover the container with the marinade and refrigerate for at least 12 hours.
In the process of baking, the shank should be poured with marinade.

With garlic and spices

Ingredients:

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

Cooking method:

Cut out the bone from a properly prepared shank, and unfold it so that the meat forms a layer.
Rub a layer of meat with salt, spices and finely chopped garlic.
Apply a layer of mayonnaise to the inside and outside of the meat.
Sprinkle the outside 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, sprinkle with oil.
Place the meat in foil on a baking sheet with a little water.
Cook the shank at 200 ° C for 1 hour.
In 10 minutes. remove the foil before baking.

In beer with sauerkraut

This option for cooking shank implies getting a full-fledged dish as a result, consisting of a meat part and a side dish.

Required products:

Cooking plan:

Pour the washed meat together with coarsely chopped vegetables with water. Use half the onions and carrots indicated in the recipe.
Place dry ingredients in a saucepan.
Cook for about 2 hours, adding water if necessary.
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 all together.
Boil potatoes without cooking.
Distribute the cabbage in the culinary sleeve. Put the potatoes on top, and the shank as the final layer.
Pour the marinade over the dish made from soy sauce, honey, beer and spices.
Pierce the sleeve and tie the edges.
Bake the shank in a mold at a standard temperature.
It will take 40 minutes to cook.

Pre-boiling the meat and simmering 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.

Preparation:

Fry the onions in a pan for 5 minutes, add the cabbage. Cook vegetables together without reducing the heat.
Hard-boiled eggs, mix with fried vegetables.
Separate the skin of the previously cleaned shank from the meat, preparing a pocket for the filling.
Fill the holes with minced vegetables.
Fix the leg with minced meat and leather with a thread.
Spread with mayonnaise mixed with spices.
Wrap the meat in foil and bake for 2.5 hours.
The starting temperature is 190 °. After 50 minutes. reduce the temperature to 160 ° C to simmer the food.

Shank on a spit

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

Unlike the shank baked in the oven, the meat on the spit turns out to be more tender.

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

Shank baked in the oven is a food that can improve appetite and mood by its very appearance. The dish is beautiful, aromatic, hearty and incredibly tasty.

Article formatting: Vladimir the Great

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