How to bake pork knuckle in the oven: 4 recipes. cooking features

Pork knuckle baked in the oven has a surprisingly delicate taste.
This is achieved thanks to a special cooking technology, when the meat is completely saturated with its own fat and spices. Any housewife can pamper her household with such a product; the main thing is to have a suitable recipe on hand. On this topic:

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The best raw material for the dish is the back of the leg, which is located above the knee. In addition, the animal must be no older than 2 years.

Pork knuckle baked in the oven in foil: recipe with photo of the finished dish

Quite often housewives wonder what hot dish to prepare for the holiday table. At the same time, many people mistakenly believe that baking a pork knuckle in the oven in foil is very difficult, since it requires a lot of time. But that's not true. After all, pork is a soft and tender meat that will only take you 90 minutes to cook. Although it should be noted that in order to obtain a more aromatic and satisfying dish, such a product must be processed and marinated in advance. We will tell you how to do this correctly right now.

What ingredients do you need to stock up on to make a very tasty and aromatic pork knuckle baked in the oven in foil? We provide you with a recipe with a photo of this dish in our review, and to prepare it you must have the following components:

chilled pork shanks – about 1 kg (a little more is possible);
ground black pepper - use according to your taste;
table salt, not too coarse - use according to your taste;
khmeli-suneli - use according to the directions on the package;
olive oil (any other vegetable oil can be used) - 3 large spoons;
garlic cloves - approximately 2-4 pcs.

Knuckle in the oven

Juicy, rosy and appetizing, the knuckle in the oven is an excellent dish for any occasion, be it an everyday meal or a festive dinner. If it seems to you that only experienced chefs can cook shanks, we can assure you that this is absolutely not the case. Despite the fact that the knuckle requires a very long heat treatment, even a novice housewife can handle its preparation, and the waiting time will be more than compensated for by its excellent taste and spectacular appearance. You can be sure that the knuckle in the oven will be greeted with a bang by household members and guests, and no one will refuse to try the tasty morsel.

Recipes for making knuckle came to us from European countries, and today knuckle is one of the most popular dishes in the Czech Republic, Germany, Austria, Switzerland and Poland. The knuckle is also popular in Russia - for its ease of preparation, satiety, high nutritional value and, of course, great taste. Despite the fact that pork knuckle is a fatty meat, it is especially worth noting its health benefits. The knuckle contains a large amount of vitamins (almost all B vitamins, as well as vitamins PP, E and H), macro- and microelements (iron, zinc, selenium, calcium, zinc, etc.). And even though this product is by no means a dietary product, sometimes you can still pamper yourself a little, right?

Recipes for shanks in the oven

Knuckle baked in a sleeve

Pork knuckle baked in the oven

Pork knuckle in the oven

Even more delicious recipes

To begin with, we advise you to familiarize yourself with the simple rules for choosing a good meat knuckle, or shank, which is the part of the pork butt directly adjacent to the knee joint. The primary factors in this matter are appearance and smell. The skin of the knuckle should be light and free of damage or stains, the meat should be a uniform pink-red color with white layers of fat. Dark meat with yellow fat is a sign of an old animal. The freshness of meat can be determined by pressing on its surface - a quickly recovering dimple left by pressing with a finger indicates the freshness of the product. The smell of the knuckle is pleasant and slightly sweet. If this is not the case, it is better to refuse the purchase. When choosing a shank, it is advisable to take the back part, since it contains more meat and fat, while in the front shank, most of it is occupied by bone and sinew. One shank is enough for a satisfying meal for two people.

An important part in preparing shanks is the pre-processing of the product. Initially, you need to lightly burn the skin of the shank over gas or a lighter to remove hairs, and then scrape it thoroughly with a knife, rinse and dry. The knuckle meat is very tough, as it mainly consists of connective tissue and rough muscles, so it is recommended to boil it with spices and roots before baking. Usually cooking takes about 1.5-2 hours, after which the shank is baked in the oven until golden brown for about an hour - yes, the process is slow, but the result is worth it, you can rest assured.

Another way to make the shank soft and juicy is to marinate it. In addition, the marinade helps the meat bake evenly in the oven. There are a great many options for marinades - salt and spices, mayonnaise, mustard, garlic, honey, soy sauce, sour cream, kefir and ready-made sauces. The knuckle in the oven will turn out especially tasty and aromatic if you marinate it in beer - this is the drink most often used in traditional European knuckle recipes. The shank should be marinated for at least 2 hours, but it is best to leave the meat in the marinade overnight or for a day - in this case, you can be sure of the success of your dish. After marinating, the shank can be stuffed with pieces of garlic, ginger or carrots, using a long thin knife or a stuffing needle for convenience.

The shank can be baked with the skin intact or with cross-shaped cuts on it - in the second case, the meat cooks faster and turns out softer. To make the dish less fatty, deep punctures can be made on the shank, allowing some of the fat to flow out onto the baking sheet during cooking. If you bake the shank in foil or in a sleeve, 20-30 minutes before cooking, uncover the meat so that an appetizing golden brown crust forms on it. You can also lubricate the skin with butter or juices released from the shank. The readiness of the shank baked in the oven is checked using a knife, fork or wooden skewer - if they easily enter the meat, and clear juice is released from the latter, the shank is ready. And finally, a little culinary secret - to prevent the bottom of the shank from burning when baking, you can lay the meat on top of thick pieces of onion or potatoes.

Since the knuckle in the oven turns out to be very rich and fatty, it simply needs a side dish. These can be vegetables, potatoes, cereals or stewed cabbage, with which the knuckle is traditionally served in the Czech Republic and Germany. Horseradish, mustard, pickles and a glass of beer are also very suitable additions to the knuckle. The baked shank can be served hot as a main course, or cold as an appetizer. Well, are you tempted? Then let's cook quickly!

Pork knuckle baked with garlic

Ingredients:

1 pork knuckle, 1 head of garlic, 2 tablespoons mayonnaise, 2 tablespoons soy sauce, 1 tablespoon mustard, 1/2 teaspoon ground black pepper, 1/3 teaspoon ground ginger, salt to taste.

Preparation:

Peel the garlic cloves and cut in half. Make deep cuts in the shank and insert the garlic into them. Wrap the meat in cooking thread so that less juice comes out of it. Mix mayonnaise, mustard, soy sauce, ground ginger, salt and pepper in a bowl. Apply the resulting marinade to the surface of the shank and leave for 2 hours. After this, wrap the shank in foil or place it in a sleeve and bake in an oven preheated to 200 degrees for 1.5 hours. After this time, unfold the foil (or cut the sleeve), reduce the temperature to 180 degrees and bake for another half hour until golden brown.

Knuckle in citrus marinade, baked in a sleeve

Ingredients:

1 pork knuckle, 1/2 orange, 1/2 lemon, 4 cloves of garlic, 2 tablespoons of soy sauce, 1 tablespoon of honey, adjika to taste, salt and ground black pepper to taste.

Preparation:

Mix citrus juice, pressed garlic, soy sauce, honey, adjika, salt and pepper. Brush the mixture onto the meat and place it in a bowl, wrapping it in plastic wrap. Place in the refrigerator for at least 6 hours. After this, place the shank in a sleeve, place in a mold and bake in an oven preheated to 180 degrees for about 2 hours. 20 minutes before cooking, carefully cut the sleeve so that the meat browns.

Knuckle baked with potatoes in the oven

Ingredients:

1.5 kg shanks, 1 kg potatoes, 1 onion, 3 cloves of garlic, 5 allspice peas, 3 bay leaves, 1 teaspoon dried rosemary, salt and ground black pepper to taste.

Preparation:

Place the prepared pork knuckle in a deep pan, add the onion cut in half and add water so that it completely covers the meat. When the water boils, add salt and cook over low heat for 1.5-2 hours. 30 minutes before cooking, add allspice and bay leaf. Cool the finished shank and rub with garlic passed through a press. Preheat the oven to 200 degrees. Coarsely chop the potatoes and mix with salt, pepper and rosemary. Place potatoes in a greased baking dish and top with shanks. Cover the pan with foil. Bake for about half an hour, then remove the foil and bake until the potatoes are cooked through, about 30 minutes more.

Pork knuckle in honey mustard sauce

Ingredients:

1.5 kg shanks, 5 cloves of garlic, 3 tablespoons of honey, 2 tablespoons of mustard, salt and spices to taste.

Preparation:

Rinse the shank well and place in cold water for an hour and a half, then scrape the skin with a knife, rinse under running water and dry. Make slits in the skin and stuff the meat with pieces of garlic. Melt honey and mix with mustard, salt and spices. Brush the shank with the resulting sauce and let it marinate in the refrigerator for several hours. Wrap the shank in foil, place on a baking sheet and bake at 180 degrees for 2 hours.

Baked knuckle, or boar's knee, in Czech

Ingredients:

pork knuckle weighing 1.5-2 kg, 1 liter of dark beer, 1 onion, 1 carrot, 1 parsley root, 3 bay leaves, 3 clove buds, 1 tablespoon honey, 1 tablespoon mustard, 1/2 teaspoon black pepper peas, 1 teaspoon of cumin or cumin, a bunch of herbs, salt and ground black pepper to taste.

Preparation:

Wash the knuckle, clean and dry. Place the meat in a saucepan, add the onion cut into quarters, carrots cut into large pieces, garlic, peppercorns, bay leaves and cloves. Pour in beer until it covers the meat halfway. Pour in a little water and salt. Cover with a lid and simmer over low heat for an hour. After this, turn the shank over, add parsley root, herbs and cumin (or cumin). Cook for another hour. Mix melted honey with mustard. Place the shank in a baking dish, pour in a little of the liquid in which it was cooked, and brush the meat on all sides with honey mustard sauce. Salt and pepper. Place in an oven preheated to 180 degrees for about an hour, brushing the meat with sauce every 10 minutes.

Polish knuckle in beer

Ingredients:

3 pork knuckles, 1 liter of light beer, 2 onions, 1 carrot, 1 celery root, 1 chili pepper, 100 g honey, 10 allspice peas, 4 clove buds, 3 bay leaves, salt to taste.

Preparation:

Place one peeled onion, peeled carrots, allspice, cloves and bay leaf into a deep saucepan. Pour in 2 liters of water and bring to a boil. Place the knuckle in the pan and cook for 1.5 hours. Dissolve honey in beer, add chopped chili pepper and salt. Place the shank in the marinade and leave for at least 4 hours (preferably for a day). After this, place the shank on a baking sheet lined with foil and bake in an oven preheated to 200 degrees for about an hour.

The knuckle in the oven will undoubtedly appeal to even the most discerning gourmets. Be patient, and in a few hours your tender, aromatic and juicy shank will be ready! Bon appetit!

Svetlana Popova

Preparing the marinade

Pork knuckle baked in the oven in foil will turn out aromatic and tasty only if it is properly marinated. To do this, use only spices and seasonings suitable for meat, as well as other ingredients.

So, to prepare the marinade, take a small bowl and pour olive oil into it. After this, garlic cloves are grated into the same bowl, table salt, suneli hops and ground pepper are added. At the end, mix all the ingredients thoroughly with a small spoon.

The process of marinating meat

Before you bake the pork knuckle in the oven in foil, it should be properly marinated. The processed and dried piece of chilled meat is thoroughly rubbed with the previously prepared garlic mixture, and then placed in a deep pan, covered with a lid and left aside for several hours. During this time, the pork should be soaked in the marinade and become more flavorful and tender.

Pork knuckle with vegetables

Many will agree that meat goes wonderfully with vegetables. Even in winter, enterprising cooks use them frozen. A dish is prepared from the following products:

small-sized knuckle;
carrot;
broccoli;
pumpkin;
beans;
spices;
salt;
vegetable fat.

The cooking option consists of simple operations. First of all, the meat is rubbed with seasonings mixed with salt. Wrap in a sheet of foil and place on a baking sheet. To properly bake a knuckle in the oven in foil, it is heated to a temperature of 200 degrees, and only then the meat is placed.

After 2 hours, remove the pan from the oven, cut the foil and put it back on the fire. When a crust forms, after about 15 minutes, the meat is taken out again, but now vegetables are laid out around it. Bake for another 20 minutes. It is better to serve the finished dish while it is warm, otherwise it will lose its exquisite taste and aroma.

Formation of lunch and its heat treatment

How to prepare pork knuckle baked in the oven in foil? To do this, place the marinated piece of meat on a wide sheet of cooking foil and then wrap it well. After this, the resulting bundle is placed on a baking sheet or any other heat-resistant form.

After placing the sheet in the oven, immediately set the temperature to 200 degrees. In this state, the pork knuckle should be cooked for at least one and a half hours. During this time, the meat product should be well baked and become as tender and soft as possible.

An excellent dish with notes of ancient Prague

Those who were lucky enough to visit the ancient part of the capital of the Czech Republic know firsthand what delicacies they prepare for tourists. I would especially like to mention the baked “Boar's Knee”. Its aroma and juiciness cannot be confused with anything else, but you can prepare something similar at home. In principle, this is the most ordinary knuckle in beer, baked in the oven. To prepare it, take a simple set of ingredients:

beer (preferably dark);
pork (knuckle);
carrot;
garlic;
celery;
laurel leaves;
carnation;
pepper;
caraway;
mustard in the form of grains (French);
coriander;
honey;
salt.

The secret of cooking consists of such simple operations. First, the meat is thoroughly washed and any remaining bristles are removed. Next, they cut it into small pieces, after which they put it in a saucepan, fill it with beer and put it on the fire.

When the meat boils, remove the foam as it appears. Then celery, garlic cloves, bay and spices are added to the broth.

Cook for at least 2 hours, stirring occasionally. At the same time prepare the sauce: dissolve 1 tablespoon of honey in a small amount of broth. Then add mustard, coriander, cumin. Mix everything thoroughly.

Remove the boiled pork from the pan to allow it to dry and cool slightly. After this, put it on a baking sheet, pour it generously with sauce and send it to a preheated oven.

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To make the meat juicy, every 30 minutes, it is poured with beer broth and spicy sauce.

The knuckle prepared according to this recipe, baked in the oven, is decorated with herbs. Serve as a main dish with mashed potatoes, buckwheat or rice porridge. You can emphasize its taste with dry wine or vodka.

Let's consider another option for preparing this dish using beer.

List of ingredients:

pork knuckle;
several onions;
carrot;
beer for marinade;
spices;
laurel;
chili sauce;
salt.

It was noticed that step-by-step recipes for shanks baked in the oven with photos help beginners easily create masterpieces with their own hands.

The cooking process consists of simple steps:

Place the washed shank in the pan. Pour in cold water until it covers the meat. Then add 0.5 liters of beer, spices, salt, laurel, carrots, onions and cook for 60 minutes.
When the pork is ready, place it on a baking sheet and then put it in the oven for another hour. The optimal temperature should not exceed 180 degrees.
While the shank is baking, pour a glass of broth into the frying pan where the meat was boiling. Add Chili sauce to it, stir and simmer over low heat until a thick mass is obtained.
Serve the dish with lettuce leaves, pouring over the prepared sauce.

How to serve for a holiday dinner?

Now you know how to bake a pork knuckle in the oven (without cooking) in foil. After the meat dish is completely cooked, it is carefully removed and placed on a large plate. Having opened the cooking foil, carefully remove the shank from it, using a large fork. Then the pork is cut into portions and presented to guests along with any side dish (for example, stewed vegetables, mashed potatoes, pasta, etc.).

Cooking with potatoes

Pork knuckle in beer with the addition of fried potatoes is considered a classic dish in many European countries. As a rule, the knuckle is cooked together with the skin - it contains many vitamins and microelements. If you add potatoes, it will not only add satiety, but will turn a separate dish into a complete dinner.

Let's prepare the ingredients for the dish:

pork leg;
potatoes - 1 kg;
onions - 200 g;
seasonings and spices - bay leaf, black pepper and any others to your taste;
salt and oil.

Step-by-step description of the process:

Wash the knuckle thoroughly and make sure there are no stubbles.
Salt and spices are mixed in vegetable oil. This will help them not fall off the surface of the meat.
After the shank is rubbed with the mixture, cover it with plastic wrap and leave in the refrigerator for 2-3 hours.
The onion is peeled and cut into fairly large rings, approximately 5 mm thick.
The potatoes are peeled; if they are not large, they do not need to be cut. Divide the larger tuber into 2-3 parts. In any case, the pieces should not be too small. Young tubers can even be cooked with their skins on; they just need to be washed thoroughly.
The infused meat is placed in the center of a form covered with foil. Potatoes and onions are placed around it. Salt everything and season with spices.

The foil on top is closed and you can place the pan in the oven. Baking will last about 2.5 hours at a temperature of 170 degrees.

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Boiled pork knuckle baked in the oven in foil: recipe

To obtain a softer and crispier meat dish, some housewives pre-boil the pork knuckle in water. This allows you to shorten the process of baking the product in the oven, as well as make dinner juicy and incredibly tasty.

So how to deliciously bake a pork knuckle in the oven in foil? For this we need:

chilled pork knuckle – about 1 kg (a little more is possible);
ground black pepper – use according to your taste;
table salt is not too coarse - use according to your taste;
khmeli-suneli - use according to the directions on the package;
full-fat mayonnaise - 3 large spoons;
peeled onions and large carrots - 1 piece each;
garlic cloves – approximately 2-4 pcs.

Marinate the meat and bake it in the oven

After the pork knuckle is boiled, it is carefully removed from the broth and placed on a large plate. While the product is cooling, begin preparing the marinade. To do this, mix high-fat mayonnaise, grated garlic cloves, a little table salt, suneli hops and black pepper. Mix the ingredients thoroughly with a spoon, and then brush them all over the cooled meat. After this, it is placed on a large sheet of culinary foil and carefully closed. In this form, the shank is placed in the oven. It is baked at a temperature of 220 degrees for 40 minutes. Moreover, 20 minutes before turning off the oven, open the foil as much as possible so that the pork is thoroughly browned on all sides.

Let's sum it up

As you can see, there is nothing complicated about cooking pork knuckle in foil. If you want a softer and juicier lunch, we suggest using the second recipe.

By the way, you can prepare the marinade in other ways. You can add soy sauce, honey, various spices, red wine, and even table vinegar to it. In any case, you will definitely receive the most delicious and aromatic meat dish, which none of your guests will be able to refuse.