How to bake a knuckle in the oven in the sleeve. Pork knuckle baked in the oven in the sleeve. Pork knuckle in a sleeve in a mustard marinade

With potato

Many people think, and it’s hard to argue with this, that the tastiest pork knuckle baked in the oven in the sleeve is a recipe with a photo with potatoes. So, first of all, we will consider just such a cooking option.

What is needed:

One and a half kilograms of pork knuckle;
A kilogram of potatoes;
Three garlic and one onion;
Three bay leaves, dried herbs.

First of all, all prepared spices, and traditionally salt and pepper can be added to them, must be ground in a mortar. Then add garlic there and mix again. Grate all parts of the meat with these spices, try to get them also into the deep parts between the meat and the bone.

Onion, peeled, cut into large rings. Put the bow in the sleeve. Then lay the prepared meat in your hands, sprinkle everything with coarse salt again. Send to the oven for half an hour and cook at 250 degrees, you can not tie the sleeve. At this time, peel and wash the potatoes, cut them into four parts. After half an hour of cooking, put the potatoes in the sleeve to the meat. At a temperature of 180 degrees, cook everything for another forty minutes.

In beer marinade

To make the meat especially soft, it is recommended to make a marinade for its preparation. Since the knuckle is rather tough, fatty and “masculine” meat, we suggest using a very suitable ingredient for the marinade - beer.

What is needed:

One shank not less than 1.3 kg in weight;
head of garlic;
500 ml of dark beer;
A large spoonful of honey, mild mustard;
Salt, pepper mixture.

Beer should not be taken bitter to taste, so as not to spoil the whole dish in the end. If the mustard is spicy, then it is recommended to reduce its amount for the marinade. Rinse the meat and wipe dry. Peel the garlic and cut it into large plates. Next, deepen this garlic into the meat, making special cuts.

Now choose a pot for the marinade, where you can put the meat and marinate whole. Pour beer into the pan and put the meat there for two hours. Then take out the meat, rub with a mixture of salt and pepper. Combine mustard and honey separately, rub the shank with this mixture on all sides and leave for another quarter of an hour. Now put the meat in the sleeve, tie it on all sides, cook in the oven for about an hour and a half.

This is how a pork knuckle baked in the oven is prepared in the sleeve of a recipe with a photo in beer. If you want not only the meat to be tender and easily separated from the bone, but also to get a crispy golden crust, then 20 minutes before cooking, remove the meat from the sleeve and simply put it on a baking sheet. Cook at 220 degrees for another 20 minutes. In the oven it is possible with mushrooms and chicken.

with cabbage

This piece of pork is extremely popular as a main dish in Germany. There it is served on the table with stewed cabbage as a side dish. So, we suggest considering another recipe for preparing a shank with cabbage and vegetables.

What do you need:

One rudder;
Sauerkraut;
Several potatoes;
Celery, onions and carrots;
Soy sauce, salt, pepper, bay leaf;
Vegetable oil, some wine, light beer.

Wash and clean the meat. The shank is filled with water, add a little soy sauce, onion, celery root and carrots (coarsely chop all vegetables). Also send spices and salt there. Send the meat to cook over medium heat, the process will take about three hours (cover the pan with a lid so that the water does not evaporate quickly).

Next, you will need 300 grams of cabbage, grated half a carrot, boiled shank. Plus, fry the onion, cut into rings, in vegetable oil. Send cabbage to him, mix everything and simmer for ten minutes. After that, pour in the wine, simmer for a few more minutes. Simmer until the cabbage is soft, adding water as needed. Boil potatoes in salted water first.

It remains to mix half a glass of beer, soy sauce, add honey. When the boiled shank dries, you need to pour it with the prepared glaze evenly over the entire surface, leave for ten minutes. Now put cabbage with vegetables, potatoes in the sleeve. Put pork legs on top and put in the oven for 30 minutes. Very tasty

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 ruddy, golden crust, completely soaked in juicy marinade, easily separated 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 this 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 baking, choose the back of the pork - they have more meat. The front legs are suitable for jelly - there is little meat in them, but there are a lot of gelling components. By the way, you can garnish a pork knuckle baked in a sleeve with stewed cabbage, for example, with paprika or tomato paste - you get the perfect duet!

Rinse the purchased pork knuckle in water, scrape off the skin on it and rinse again. I got the knuckle through an acquaintance, but already without skin. It is best not to cut off the skin when cooking. Put the shank in a baking sheet or a deep bowl, pour the marinade over it 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 a baking sleeve and send it to the oven preheated to 200C for 1.5 hours.

After the specified time, cut the baking sleeve and let the knuckle bake for another 25-30 minutes so that it becomes golden brown. Thanks to the use of the sleeve, the shank itself will be steamed in the middle and will not be raw - it will only have to brown!

We will remove the finished baked part of the pork from 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.

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

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

We clean the garlic. We divide by teeth. We cut each clove into 3-4 parts. Long, thin garlic strips are obtained.

Salted pork knuckles are filled with garlic strips. To do this, using a kitchen knife, we make recesses in the shank and hide the garlic cloves deep under the skin. We do not regret garlic, the more, the more fragrant the knuckle will be!

In a small bowl, mix the spices: ground black pepper, ground red pepper and Provence herbs. Mix well. If you can't find herbes de provence seasoning, you can use the following spices to prepare the shank: basil, marjoram, rosemary, sage, oregano, thyme, mint. Or you can replace Provencal herbs with Italian seasoning - they are very similar.

Thoroughly rub the pork knuckles with spices (on all sides).

Lubricate the rolls with mayonnaise. For each shank there are 2 tbsp. l. mayonnaise.

We put the shank in a special bag for baking. We fix the edges of the package with a thread. We leave the shank in this form for about an hour, the meat should marinate a little. Place the baking bag in a heavy-bottomed dish. It is very important. Pork knuckles cook for quite a long time, if you choose dishes with a thin bottom, they can burn badly on the bottom and not fry on top. I usually use a heavy-bottomed pan, put it on a baking sheet, and in this form I send the shank to the oven. Meat doesn't burn.

From all parts of the pork carcass, you can cook something delicious: a delicious kebab from the neck, jelly from the legs, liver pancakes from the liver, and so on. But today we have a pork knuckle baked in the oven in the sleeve for dinner, it is very tasty and will suit any holiday table.

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

1 pork knuckle
Salt, red pepper, mustard, herbs (I have rosemary and dried basil)
small head of garlic
2 spoons 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. Scrap it well with a knife.

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

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

See also - a very tasty step by step recipe.

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

Advice: spices take at your discretion, I took all about a teaspoon.
You can also cook without cuts, but then the shank is unlikely to marinate through thick skin.

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

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

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

I prepared a shank in my sleeve for 2 hours at 150 degrees, baked for another half an hour without a sleeve. I just cut it up and baked it for a ruddy look.

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 ripened, I still left it to cool, and cut it, serving it with black bread and pickled cucumber. Everyone at home appreciated it - tasty and simple, I recommend it for a change in my menu.

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

See also - step by step recipe with photos.
Tips:

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

Pork knuckle baked in the oven is a classic of European cuisine, which has gained popularity due to its excellent taste. There are many ways to diversify the characteristics of the dish, using marinade mixtures of different composition or complementing the product with appropriate accompaniments.

How to cook pork knuckle in the oven?

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

Each variant of the thermal heat treatment is preceded by preliminary pickling, and in some cases, boiling of the product. The washed shank is rubbed with a dry mixture of seasonings and spices or dipped in a spicy brine.
The soaked or boiled part of the pork leg is often accompanied when baking with spicy sauces, supplemented with vegetables: cabbage, potatoes, onions, carrots.
How long to bake the shank in the oven will depend primarily on its weight and size. An important factor in this case 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 knuckle for baking in the oven?

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

The knuckle is often marinated or boiled in beer, and then supplemented with garlic, spices and spices.
The meat will be moderately spicy if soaked with a mixture obtained by mixing honey, adjika and soy sauce in equal proportions. Additionally, the juice of half a lemon and an orange, 3-4 cloves of chopped garlic, salt and pepper are mixed into the marinade.
A shank in mustard marinade will turn out juicy and soft, adding 2 tbsp. spoons the same amount of honey, 6 cloves of garlic, a teaspoon of suneli hops, pepper and salt.
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 knuckle baked in the oven in the sleeve on a pillow of slices of quince and ginger acquires an unusual taste. Garlic in this case is used for stuffing the product. On the skin around the entire perimeter, it is necessary to make diamond-shaped cuts, which will avoid its deformation during the heat treatment process.

Ingredients:

knuckle - 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.

Cooking

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

Pork knuckle baked in the oven in foil

Soft and tender without pre-boiling, a shank in foil in the oven is obtained. 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 incisions on the skin around the perimeter.

Ingredients:

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

Cooking

The prepared shank is stuffed with garlic, rubbed with a mixture of honey, mustard, salt and suneli hops, left for a day in a bag.
Transfer the leg to a piece of foil, seal tightly, place in a mold or on a baking sheet.
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

Pork knuckle baked in the oven is especially soft and tender 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. The taste of the finished dish will be more delicate and soft.

Ingredients:

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

Cooking

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

Knuckle with potatoes in the oven

A great independent dish for a festive or everyday serving is a 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. Sliced potatoes can be supplemented with circles of carrots, onion slices.

Ingredients:

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

Cooking

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

Knuckle with sauerkraut in the oven

Baked pork in the oven will be appreciated by gourmets and admirers of hearty culinary dishes with an original taste. Pre-boiling will provide the meat with softness and tenderness, and the cabbage pillow will give a light spicy sourness and a unique fragrance.

Ingredients:

knuckle - 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.

Cooking

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

Pork knuckle roll in the oven

The boneless knuckle baked in the oven is a great addition to cold cuts for a festive menu or a hearty snack that can be served as a snack with a slice of bread. The filling can be just assorted garlic and spices or a filling with the addition of cheese, steamed dried fruits.

Ingredients:

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

Cooking

Using a sharp knife, the shank is removed from the bone, rubbed with mustard, salt, pepper, a mixture of paprika and herbs.
The shank is rolled up, tied with twine.
The meat is baked in foil or in a sleeve for 1.5 hours at 180 degrees and another 20 minutes without foil or sleeve, cutting and turning the edges.
Cool the roll before serving.

Shank in soy sauce baked in the oven

In the oven, you can perform with soy marinade. It is preferable to bake marinated meat in a form with a lid, foil or in a sleeve, making several punctures on top. Peeled garlic can be used all for stuffing the shank or add half to the marinade mixture.

Ingredients:

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

Cooking

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.
The meat is left to marinate overnight or for a day, after which it is sent to cook at 200 degrees.
After 2 hours, the pork knuckle baked in the oven will be ready.

Knuckle with honey and mustard in the oven

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

Ingredients:

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

Cooking

Boil the shank in water with the addition of roots, onions, laurel and pepper for 2.5 hours.
Slightly cooled meat is stuffed with garlic, greased with a mixture of soy sauce, honey and mustard, transferred to a mold on a piece of foil.
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.

Knuckle in dough baked in the oven

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

Ingredients:

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

Cooking

Rub in a mortar with a spoonful of salt and pepper, add chopped garlic, rub the knuckle with the mixture, leave overnight.
A stiff dough is kneaded from water, a teaspoon of salt and flour, left for 1 hour.
A lump is rolled out to a thickness of 1 cm, the knuckle is wrapped with dough, sealed on top, transferred to a mold.
The dish is baked for 30 minutes at 180 degrees and another 2.5 hours at 150 degrees.

Knuckle on a spit in the oven

The recipe for a shank baked in the oven can be performed on a spit. At the same time, 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:

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

Cooking

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

Pork knuckle baked in the Bavarian style in the oven

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