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 cling film or fastened with culinary thread, in order to avoid violating 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:

1. 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.
2. 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:

1. You need to start by cutting the pork skin and pressing the garlic slices into it.
2. The rest of the components are mixed for filling.
3. 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:

1. For the marinade, combine the liquid ingredients.
2. Spread the shank stuffed with slices of garlic with the resulting sauce.
3. Fry onions with carrots, add tomatoes.
4. Add the cabbage and the remaining sauce, simmer for about 4 minutes.
5. Lay out the bottom of the baking sheet with cabbage, place the meat.
6. 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:

1. Boil the shank in salted water with spices.
2. Make a mixture of chopped garlic and seasonings.
3. Puncture the skin of the leg, saturate it with this composition.
4. Thermal conditions -190 ° C.
5. 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:

1. Boil the leg in water with spices, place garlic in the cuts, sprinkle the meat with spices.
2. Place the knuckle in an oven heated to 175 ° C for 55 minutes.
3. 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:

1. Wash the shank, scrape the surface.
2. Put the pulp in water with spices and vegetables and cook over low heat. Cooking duration - 1 hour. 40 minutes
3. Dissolve hot pepper and salt in beer.
4. Soak the pork in the marinade for 13 hours.
5. 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:

1. Dilute the rest of the ingredients in beer, boil the mixture.
2. Soak the shank.
3. Put oppression on top.
4. Marinate for 15 hours.
5. 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:

1. Mix all the components of the marinade and coat the shank.
2. Cover the container with the marinade and refrigerate for at least 12 hours.
3. 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:

1. Cut out the bone from a properly prepared shank, and unfold it so that the meat forms a layer.
2. Rub a layer of meat with salt, spices and finely chopped garlic.
3. Apply a layer of mayonnaise to the inside and outside of the meat.
4. Sprinkle the outside with spices and salt.
5. Roll the meat into a roll, tie with threads.
6. Leave in a cool place to soak for 2 hours.
7. Put the roll on a sheet of foil, sprinkle with oil.
8. Place the meat in foil on a baking sheet with a little water.
9. Cook the shank at 200 ° C for 1 hour.
10. 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:

1. Pour the washed meat together with coarsely chopped vegetables with water. Use half the onions and carrots indicated in the recipe.
   
2. Place dry ingredients in a saucepan.
3. Cook for about 2 hours, adding water if necessary.
4. Grate the remaining onions and carrots and fry in a pan.
5. Add the washed and squeezed cabbage to the rest of the vegetables and simmer all together.
6. Boil potatoes without cooking.
   
7. Distribute the cabbage in the culinary sleeve. Put the potatoes on top, and the shank as the final layer.
8. Pour the marinade over the dish made from soy sauce, honey, beer and spices.
9. Pierce the sleeve and tie the edges.
10. Bake the shank in a mold at a standard temperature.
11. 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:

1. Fry the onions in a pan for 5 minutes, add the cabbage. Cook vegetables together without reducing the heat.
2. Hard-boiled eggs, mix with fried vegetables.
3. Separate the skin of the previously cleaned shank from the meat, preparing a pocket for the filling.
4. Fill the holes with minced vegetables.
5. Fix the leg with minced meat and leather with a thread.
6. Spread with mayonnaise mixed with spices.
7. Wrap the meat in foil and bake for 2.5 hours.
8. 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

Pork shank video recipes

Knuckle recipe from Julia Vysotskaya:

Oven-baked pork shank is a classic of European cuisine that has gained popularity due to its excellent taste. There are many ways to diversify the characteristics of a dish, using marinade mixtures of different composition or complementing the product with an appropriate accompaniment.

How to cook pork knuckle in the oven?

Baking the shank in the oven can be carried out in foil, in a sleeve, on a spit, in an open form or on a baking sheet.

1. Each version of the heat treatment is preceded by preliminary marinating and, in some cases, by boiling the product. The washed shank is rubbed with a dry mixture of seasonings and spices or immersed in a savory brine.
2. The soaked or boiled part of the pork leg is often accompanied when baking with savory sauces, supplemented with vegetables: cabbage, potatoes, onions, carrots.
3. How much to bake the knuckle in the oven will depend primarily on its weight and size. An important factor in this will be the pickling method or the presence of pre-cooking the product. On average, the dish is cooked for 2 hours at 180 degrees.

How to marinate a shank for baking in the oven?

It is important to choose the right marinade for the pork knuckle in the oven, which will allow you to get a dish that is harmonious in all parameters and corresponding to individual preferences.

1. The shank is often pickled or boiled in beer and then supplemented with garlic, spices and herbs.
2. Meat will be moderately piquant if it is saturated with a mixture obtained by mixing equal proportions of honey, adjika and soy sauce. Additionally, the juice of half a lemon and an orange, 3-4 cloves of chopped garlic, salt and pepper are mixed into the marinade.
3. Juicy and soft shank will turn out in mustard marinade, adding 2 tbsp. tablespoons the same amount of honey, 6 cloves of garlic, a teaspoon of hops-suneli, pepper and salt.
4. A simple but effective marinade is mayonnaise with ketchup in equal proportions, to which 5-6 cloves of garlic, pepper and seasonings of your choice are added for piquancy.

Pork knuckle baked in the oven in the sleeve

The shank baked in the oven in a sleeve on a pillow of quince and ginger slices acquires an unusual taste. Garlic in this case is used for stuffing the product. On the skin along the entire perimeter, it is necessary to make diamond-shaped cuts, which will avoid its deformation during the heat treatment.

Ingredients:

• shank - 1 pc.;
• ginger - 50 g;
• quince - 3 pcs.;
• garlic - 1 head;
• marjoram, basil, oregano, thyme - 2 pinches each;
• ground coriander, nutmeg - 2 pinches each;
• black and red pepper - 0.5 tsp each;
• mayonnaise - 100 g;
• salt.

Preparation

1. The skin of the shank is cut with rhombuses.
2. Deep cuts are made around the entire perimeter, into which garlic is inserted and a mixture of spices and herbs is poured.
3. Lubricate the pork leg with mayonnaise, place it in a sleeve, having previously laid out a layer of ginger and quince slices.
4. The pork knuckle will be baked in the oven for 3 hours at 180 degrees.

Pork knuckle baked in the oven in foil

Shank in foil in the oven turns out soft and tender without preliminary boiling. Instead of honey-mustard marinade, you can use any other or supplement it with adjika, soy sauce, tkemali, any spices. It does not hurt to make diamond-shaped or circular cuts on the skin around the perimeter.

Ingredients:

• shank - 1 pc.;
• garlic - 1 head;
• salt, hops-suneli - 1 tbsp. spoon.

Preparation

1. The prepared shank is stuffed with garlic, rubbed with a mixture of honey, mustard, salt and suneli hops, left in a bag for a day.
2. Transfer the leg to a piece of foil, seal tightly, place in a mold or on a baking sheet.
3. After 2.5 hours at 200 degrees, the pork knuckle baked in foil in the oven will be ready.

Shank in beer, baked in the oven

Oven-baked pork shank turns out to be especially soft and tender on the inside and ruddy on the outside, if it is pre-boiled until soft in dark beer. You can use a drink of light varieties, and European mustard is not spicy. At the same time, the taste of the finished dish will be more delicate and soft.

Ingredients:

• shank - 1 pc.;
• honey and mustard - 2 tbsp each spoons;
• garlic - 1 head;
• dark beer - 1 l;
• salt pepper.

Preparation

1. The shank is stuffed with garlic, rubbed with a mixture of salt and ground pepper, poured with beer, leaving 50 ml, and boiled for 3 hours.
2. Mix the left beer with honey and mustard, rub the shank with the mixture, send it on a baking sheet or in the form in an oven heated to 200 degrees.
3. After 25-30 minutes, the pork in the oven will be ready.

Shank with potatoes in the oven

An excellent independent dish for a festive or everyday serving is cooked pork knuckle with potatoes in the oven. The meat will be as soft and juicy as possible when baked in a sleeve or in a deep form, covered with foil. Potato slices can be supplemented with carrot circles, onion wedges.

Ingredients:

• shank - 1 pc.;
• potatoes - 1.5 kg;
• paprika - 4 tbsp. spoons;
• garlic - 1 head;
• soy sauce - 100 ml;
• vegetable oil - 40 ml;
• salt pepper.

Preparation

1. Mix soy sauce, chopped garlic and 3 tablespoons of paprika, rub the shank with it and leave in a bag for a day.
2. The potatoes are peeled, cut into slices, salted, pepper, flavored with oil and paprika and put into the sleeve together with the shank.
3. After 2.5 hours of cooking at 180 degrees, the pork knuckle baked with potatoes in the oven will be ready.

Shank with sauerkraut in the oven

Oven-baked pork will be appreciated by gourmets and lovers of hearty culinary dishes with an original taste. Pre-boiling will provide the meat with softness and tenderness, and the cabbage pillow will add a light piquant sourness and a unique fragrance.

Ingredients:

• shank - 1 pc.;
• onions - 2 pcs.;
• sauerkraut - 0.5 kg;
• cloves - 5 pcs.;
• garlic - 1 head;
• soy sauce - 50 ml;
• mustard - 0.5 tbsp. spoons;
• vegetable oil - 40 ml;
• salt, pepper, laurel.

Preparation

1. The shank is stuffed with garlic and salt, placed in a saucepan with an onion, peppercorns and laurel, poured with water, boiled until soft.
2. Fry the onion in butter.
3. Add cabbage, a ladle of broth, stew for 30 minutes, transfer to a mold.
4. Mix soy sauce, mustard and pepper, grease the dried shank with the mixture, put it on a cabbage pillow in a mold, bake for 20 minutes at 200 degrees.

Pork knuckle roll in the oven

Boneless shank baked in the oven is a great addition to cold cuts for a gala menu or a hearty snack that can be served as a snack with a slice of bread. The filling can be simply an assortment of garlic and spices or a filling with the addition of cheese, steamed dried fruits.

Ingredients:

• shank - 1 pc.;
• garlic - 1 head;
• paprika, dry herbs - 0.5 tbsp. spoons;
• mustard - 20 g;
• salt pepper.

Preparation

1. The shank is removed from the bone with a sharp knife, rubbed with mustard, salt, pepper, a mixture of paprika and herbs.
2. Roll up the knuckle with a roll, tie with twine.
3. The meat is baked in foil or in a sleeve for 1.5 hours at 180 degrees and another 20 minutes without foil or sleeves, cutting and turning the edges.
4. The roll is cooled before serving.

Shank in soy sauce, baked in the oven

Oven can be served with soy marinade. Bake the marinated meat preferably in a form with a lid, foil or in a sleeve, making several punctures on top. Peeled garlic can be used whole to stuff the shank or add half to the marinade mixture.

Ingredients:

• shank - 1 pc.;
• garlic - 1 head;
• soy sauce and olive oil - 70 ml each;
• salt, pepper, rosemary.

Preparation

1. The shank is soaked for an hour in a saline solution, after which it is stuffed with garlic and rubbed with a marinade of soy sauce, oil, pepper and rosemary.
2. Leave the meat to marinate overnight or for a day, after which it is sent to cook at 200 degrees.
3. After 2 hours, the pork knuckle baked in the oven will be ready.

Shank with honey and mustard in the oven

The pork shank recipe in the oven takes on a special taste if the soy sauce for the marinade is supplemented with honey and mustard. In this case, the meat is pre-boiled in broth with the addition of roots, spices and a head of peeled onions. Garlic is stuffed with an already cooked soft shank.

Ingredients:

• shank - 1 pc.;
• garlic - 1 head;
• soy sauce, honey and mustard - 1 tbsp each spoon;
• onions, carrots, parsley root - 1 pc .;
• salt, pepper, laurel.

Preparation

1. The shank is boiled in water with the addition of roots, onions, laurel and pepper for 2.5 hours.
2. Stuff the slightly cooled meat with garlic, grease with a mixture of soy sauce, honey and mustard, transfer to a mold on a piece of foil.
3. Wrap the foil and cook the dish in the oven for 1 hour at 200 degrees, unscrewing the edges of the foil 15 minutes before the end of cooking.

Shank in dough baked in the oven

Pork shank, baked in the oven in the dough, turns out to be as juicy and soft as when cooking in foil or a sleeve, but in this case it is also accompanied by a ruddy outside, soaked in broth inside with “bread”. For a flour "bag" any other dumplings, unleavened, ideally not yeast dough are suitable.

Ingredients:

• shank - 1 pc.;
• garlic - 1 head;
• flour - 600 g;
• water - 1 glass;
• salt, peppercorns.

Preparation

1. Grind in a mortar on a spoonful of salt and pepper, add chopped garlic, rub the shank with the mixture, leave overnight.
2. From water, a teaspoon of salt and flour, knead a hard dough, leave for 1 hour.
3. Roll out the lump to a thickness of 1 cm, wrap the knuckle with dough, seal on top, transfer to the mold.
4. The dish is baked for 30 minutes at 180 degrees and another 2.5 hours at 150 degrees.

Shank on a spit in the oven

The recipe for a shank baked in the oven can be performed on a skewer. In this case, a tray with water should be placed on the lower shelf of the device to collect the melted, flowing fat. Pre-boiling the meat in this case is not required; when baking in a similar manner, a crust forms on the outside, sealing and preserving the juices inside.

Ingredients:

• shank - 1 pc.;
• garlic - 1 head;
• salt, ground pepper mixture.

Preparation

1. The shank is rubbed with a mixture of salt and pepper, stuffed with garlic, and allowed to soak for several hours.
2. String the meat on a skewer and bake in the "Grill" mode for 1.5 hours.

Bavarian baked pork knuckle in the oven

It boils down to boiling meat in water or light beer and then baking it with marinade. When boiling in water, an onion, roots, peppercorns, laurel leaves are added to the pan, and beer is used in its pure form. The amount of honey is variable and can vary according to taste.

The pork knuckle baked in the oven in the sleeve will definitely appeal to men, because they are the ones who love baked meat with a golden brown crust, completely soaked in juicy marinade, easily separating from the bones. And if you serve a glass of foamy beer under the baked knuckle, then you will simply be carried in your arms that evening!

It is prepared in 5-10 minutes from improvised ingredients, but remember that the longer the shank spends in it, the tastier it will turn out. For roasting, choose the backs of the pork - they have more meat in them. The fore tibia are suitable for jellied meat - there is little meat in them, but there are many gelling components. By the way, you can garnish the pork shank baked in a sleeve with stewed cabbage, for example, with paprika or tomato paste - you get the perfect duet!

Wash the acquired pork knuckle in water, scrape off the skin on it and rinse it again. I got the knuckle from an acquaintance, but already without the skin. It is best not to cut the skin off when cooking. Put the shank in a baking sheet or a deep bowl, fill it with marinade and coat it properly on all sides. Place in the cold for about 30-40 minutes. During this time, coat the shank with marinade several more times. Then we put it in the baking sleeve and send it to the oven preheated to 200C for 1.5 hours.

After the indicated time, cut open the baking sleeve and let the knuckle bake for another 25-30 minutes, so that it becomes covered with a golden crust. Thanks to the use of the sleeve, the shank itself will steam in the middle and will not be damp - it will only have to brown!

We take the finished baked pork part out of the sleeve and baking sheet, put it on a wide dish and let it cool slightly so that we can cut such a juicy delicacy.

Serve the pork knuckle baked in the oven in the sleeve to the table along with fresh herbs, side dishes, vegetables.

You can cook something delicious from all parts of the pork carcass: delicious shashlik from a collar, jellied meat from legs, liver pancakes from the liver, and so on. But today for dinner we have a pork knuckle baked in the oven in the sleeve, it is very tasty and will go well with any festive table.

Pork shank or shank is one of the cheapest parts of pork carcass, but no less tasty if you approach the matter correctly. According to our simple recipe, you can cook delicious meat, which is much healthier than store-bought sausage, which is made entirely of harmful substances. I baked it right away, you can first boil it in foil with sauce and bake it - look with preliminary boiling.

• 1 pork knuckle
• Salt, red pepper, mustard, herbs (I have dried rosemary and basil)
• Small head of garlic
• 2 tablespoons of oil
• Foil

The process of cooking shank in the oven is simple and not troublesome. Initially, you need to buy a beautiful and fleshy pork knuckle on the market. Scrape it with a knife well.

Then soak in cold water, you can add a spoonful of baking soda to it, so that later to better clean the skin.

Next, we wash the shank, scrape it again and bring it to a finished look. We make cuts on the shank so that the marinade is better absorbed and we prepare the marinade itself.

Check it out - a delicious step-by-step recipe.

To do this, mix all the spices, add oil, crushed garlic, mix - the marinade is ready.

Advice: take spices at your discretion, I took everyone about a teaspoon.
You can also cook without cuts, but then it is unlikely that the shank will be marinated through the thick skin.

You can also make cuts and insert garlic cloves into them. As you like, at your discretion. Next, rub the shank well with the marinade so that the marinade gets into all the cuts.

It remains to prepare a baking sheet, sleeve. Now, together with the marinade, carefully put the shank into the sleeve, tie it, and put it on a baking sheet.

I put it in the cold overnight and in the morning I immediately sent it to the oven with a tray. If you want to faster, then marinate at least a couple of hours.

The knuckle in my sleeve was being prepared for 2 hours at 150 degrees, for another half hour it was baked without a sleeve. I just cut it and baked it for ruddy.

But my shank was small, about 1 kg of weight, if you have more, you need to increase the temperature and the baking time to about 2.5-3 hours.

And now our pork knuckle, baked in a sleeve in the oven, has matured, I left it to cool down, and cut it, serving it with black bread and pickled cucumber. Everyone at home appreciated it - tasty and simple, I recommend it for a variety of my menu.

How to bake a knuckle in a sleeve in the oven, video

Look also - a step-by-step recipe with a photo.
Advice:

• You can first boil the pork knuckle to speed up the baking process and the juiciness of the product, but as for me - just baked, without boiling, it tastes better, but it's not for everybody.
• For the marinade, you can use pomegranate syrup, orange juice, soy sauce, lemon juice - they marinate meat well.
• Spices are also perfect: turmeric, rosemary, thyme.
• What is a pork shank: in fact, this is the hind leg of a pork carcass, often a ham, which has many vitamins and minerals in its composition.

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.