How to properly bake pork knuckle. Appetizing knuckle: how to cook pork knuckle in the oven

Few housewives know how to cook pork knuckle. This product is a shank, that is, the part of a pig's leg from the drumstick. Most often, jellied meat is prepared from the shank. This meat can also be used for cooking broth or baking. Today we will reveal the secrets of preparing delicious shanks.

A few words about culinary subtleties

As already mentioned, the knuckle is the part of the pig's leg near the knee joint. In terms of its consistency, this part is very elastic and moderately tough, since it consists of muscle tissue. Unfortunately, few housewives know how to cook pork knuckle at home, although it is from this product that an exquisite rich broth, delicious jellied meat and a flavorful second course are obtained.

Before we find out the answer to the main question, how to deliciously cook pork knuckle, let's talk about the secrets of selection and the main aspects of heat treatment of this product:

• If you plan to make jellied meat from the shank, then you should choose the front part of the pork leg, which contains a sufficient amount of cartilage tissue to prepare a jellied dish.
• To cook broth or prepare a second course, it is best to take the front part of the shank, which contains a lot of meat fillet.
• A fresh and high-quality shank should have a clean and beige skin, elastic meat and a little veining.
• In order for the knuckle to bake well and become soft, before cooking it must be soaked in milk for at least 3 hours.
• It is recommended to burn the cooled shank with an open fire, then scrape it a little and rinse it.
• Before baking in the oven, the shank must be boiled.
• To prepare a delicious knuckle-based jellied meat, the first water after boiling must be drained and the meat continued to be cooked in clean filtered water.
• The amount of water should be calculated immediately; it is not recommended to add it during the cooking process.
• We add salt at the end of cooking the shank, otherwise it may become tough.
• Unpeeled onions will give the broth a golden color.
• When cooking shanks for jellied meat, do not add food gelatin.
• Choose seasonings and spices to your taste, but be sure to add a mixture of peppers and bay leaves.
• To make the jellied meat harden, add cartilage tissue to the pan while cooking the shanks.

Knuckle with honey and soy sauce: you'll lick your fingers

So, you already know how to choose the right pork shanks. As already mentioned, many delicious and appetizing dishes can be prepared from pork ham. One of these dishes is considered to be knuckle baked in the oven under the most delicate soy sauce with notes of honey. Don't forget to soak the shank in milk first.

By analogy, you can cook pork knuckle in a sleeve. To do this, the pork shank is marinated for 2 hours and then baked in the oven. You can also pre-boil the shank, then season it with spices and sauce to taste, place it in a baking bag and put it in the oven for 1.5-2 hours.

Compound:

• pork knuckle - 2 pcs.;
• 1 tbsp. l. soy sauce;
• 1 tbsp. l. liquid mustard;
• 1 tbsp. l. liquid honey.

Preparation:

Knuckle jellied meat - an original Russian dish

Most often, housewives prepare jellied meat from pork shanks. Unfortunately, such a dish in our country is prepared mainly for the festive table, since the whole process takes at least 7 hours. We will tell you how to prepare jellied pork knuckle, which will become a real culinary masterpiece and a decoration for any table. Add seasonings and spices according to your personal taste preferences. Do not forget that it is better not to add water to the broth while cooking pork shanks.

Compound:

• 1 PC. pork knuckle;
• 1 PC. pork shank;
• 10 pieces. garlic cloves;
• 3 pcs. large onions;
• salt to taste;
• peppercorns - 12-14 pcs.

Preparation:

Knuckle in a slow cooker - simple, tasty, elegant

Many housewives have already added a new appliance to their kitchen arsenal - a multicooker. We will share with you a little secret on how to cook pork knuckle in a slow cooker. You will need approximately two to three hours. Even a gourmet will enjoy this exquisite and appetizing dish. The baked shank can be served with any side dish with spicy, garlic, creamy, tomato, cheese or mushroom sauce.

Compound:

• 1 PC. pork shank;
• ½ tbsp. l. pepper mixtures;
• dried basil to taste;
• ½ tbsp. l. fine grain salt;
• 3-4 pcs. garlic cloves;
• roll of food foil.

Preparation:

Pork knuckle is a very tasty, satisfying and appetizing dish, especially when it comes to homemade pork knuckle. This is usually the name given to the part of the ham that is adjacent to the knee joint. In addition to muscles, there is connective tissue, fat and skin. But if you cook the shank correctly, the dish will turn out excellent! So, let's go to the kitchen to make one of the most popular snacks in Czech and German beer restaurants!

Choosing pork knuckle

Some housewives believe that it is difficult to prepare a tasty shank, because its meat is not tender. Since the leg muscles are constantly involved in movement, this part of the ham is dry and requires special handling. Keep in mind that the back shank is meatier and more tender, so it is usually used for preparing main courses, while the tougher front shank is better for soups and. How to understand which knuckle is in front of you? The shanks from the hind legs usually weigh at least 1.5 kg, while the front ones - about 1 kg, since they have more bones.

When purchasing, pay attention to the quality of the meat - it should be grayish-pink, with thin layers of fat, and the skin should be light and without spots. If the color of the ham is too bright, it may indicate that the meat has been treated with potassium permanganate. If the meat is dark and the fat is yellow, it means the animal was old. And be sure to press the knuckle with your finger - on fresh meat, which is firm and elastic, the dent will not last long. A stale pork ham will not spring back, and the finger hole will remain for a long time.

Marinade for every taste

Baked pork knuckle (“boar’s knee”) has been prepared in Europe since the 11th century, since the favorite pastime of the nobility was hunting, after which feasts with game dishes were held. Nowadays, pork knuckle is especially popular in countries with a developed beer culture, but in Germany it is loved most of all - it is no coincidence that this snack has become a symbol of the Oktoberfest beer festival in Munich.

The shank can be baked in the oven in foil or in a sleeve, cooked in a slow cooker or on the grill, made into jellied meat or meatloaf. But to do this, you will have to master some tricks so that the dish will definitely turn out.

First, of course, the meat needs to be washed and scraped to get rid of the bristles (if any), and then make several cuts with a knife in the fleshy part and marinate the pork.

This can be done in different ways - either rub the shank with spices, pressing some of the seasonings into the cuts on the skin, or grease with lemon juice mixed with soy sauce and garlic. Marinade options depend on the specific pork knuckle recipe. This could be pomegranate or tomato juice, ginger sauce or olive oil. Provençal herbs, rosemary, juniper, bay leaves, garlic, cumin, red and black pepper are very good. Some housewives soak the meat for several hours in cold milk to make the shank tender.

After this, the pork leg can be baked, although many cooks first boil it for an hour in broth with roots and vegetables, or in beer, as in Munich. However, if desired, beer can be successfully replaced with kvass.

Pre-cooking is needed in order to reduce the baking time, since the boiled pork knuckle is in the oven for 20-25 minutes, not 1-2.5 hours. If you use a multicooker, set it to the “Stew” mode, and then to the “Frying” mode.

Before baking, the shank is often coated with mustard-honey sauce for a piquant taste and a beautiful golden crust. On a baking sheet under and next to the meat, you can place large onion rings, which, after caramelization, will release their juice to the baked meat.

Pork knuckle: recipe with photos step by step

Let's prepare baked pork knuckle without foil and sleeve, simply and quickly. This method is often used in Czech restaurants.

Ingredients:

• pork knuckle weighing about 1 kg
• carrots - 1 pc.
• onion - 2 pcs.
• celery stalk - 3 pcs.
• cumin - 1 tbsp. l.
• sugar - 1 tbsp. l. with a slide
• salt - 1 tbsp. l.
• cinnamon - 5 sticks
• peppercorns - 1 tbsp. l.
• dark beer - 500 ml
• light beer - 500 ml
• water - 2 liters
• vegetable oil - 2 tbsp. l.

For the glaze:

• liquid honey - 100 g
• Dijon mustard - 50 g
• lemon juice - 50 ml
• star anise - 3 pcs.

Rinse the shank with cold water and lightly scorch it if necessary if it has bristles. Make punctures with a knife along the entire surface of the shank so that the meat is better saturated with the aroma of spices. Place the shank in a saucepan, cover with beer and water. Cut the vegetables into arbitrary pieces and throw them on the shank along with the spices. Bring the broth to a boil and simmer over low heat for one and a half hours. Prepare the glaze: mix honey with star anise and bring to a boil. Add lemon juice and mustard to the honey, then remove from heat. When the shank is cooked, cool it directly in the broth. Turn on the oven to 180°C. Place the shank on a baking sheet and brush it with vegetable oil. Place the meat in the oven for half an hour. Increase the heat to 200°C and brush the shank with the honey mustard sauce before putting it back in the oven. Place the pan in the oven for another 15 minutes.

The meat will turn out rosy, shiny and as if glazed. It is no coincidence that in Germany a similar dish is called ice leg - the crust shines like ice under the sun. Very beautiful and appetizing! By the way, instead of lemon juice in this recipe, you can use soy sauce in the same proportion, although this ingredient appeared in Germany and the Czech Republic relatively recently, it successfully complemented the classic versions of dishes.

In foil - piping hot

Try cooking pork knuckle in the oven in foil with lemon and garlic - this dish is accessible even to novice cooks. It does not belong to any national cuisine and may well be considered international. Pork according to this recipe always turns out soft and juicy, since the foil retains heat well. However, you will also need soy sauce and a little black pepper.

Ingredients:

• knuckle - 1 pc.
• lemon - 1 pc.
• soy sauce - 150 ml
• black pepper - 1 tsp.
• garlic - 1 pc.
• salt - to taste

The beginning of working with the knuckle is traditional: scrape, rinse, dry. Next, make incisions in especially fleshy places and prepare a marinade from squeezed lemon juice, soy sauce and black pepper. Crush the garlic to a puree and add to the marinade, and you don’t have to add salt or add just a little salt, since soy sauce itself is quite salty.

Place the pork leg in a food-safe bag, cover with the marinade, seal well and refrigerate overnight to marinate the meat. Next, wrap the shank in foil, place it in a baking dish and place it in the oven for an hour at 200°C. Reduce heat to 170 °C degrees and keep the meat in the oven for another hour.

Unfold the foil, pour the remaining marinade over the meat and cook for 15 minutes, then turn the leg over, pour the marinade over again and leave in the oven for another 10 minutes. The shank will brown, become juicy, tender and amazingly tasty!

A wonderful combination with vegetables

If you cook the shank with vegetables, you will have a ready-made dish that doesn’t even need a side dish! Change vegetables according to the season and serve meat in a new way each time.

Ingredients:

• pork knuckle - 1.5 kg
• champignons – 300 g
• bell pepper - 2 pcs.
• eggplant - 300 g
• potatoes - 3 pcs.
• meat broth - 200 ml
• salt, pepper mixture and rosemary - to taste

Pork knuckle cooks perfectly in a sleeve in the oven, in this case the knuckle is baked in its own juices, just like when using foil, so it will melt in your mouth! Rub the washed shank with seasonings and leave to marinate on the table for about half an hour. Chop the bell peppers, mushrooms, eggplant and grill the vegetables.

Slice the potatoes and place them together with the shanks in a baking sleeve. Pour the broth into the sleeve, secure its edges well and place in a baking dish. Cook for 2.5 hours at 200 °C, and when the meat is ready, cut the top of the sleeve and continue cooking for another 15 minutes until a golden brown crust forms on the meat. Serve with vegetables.

Pomegranate knuckle

In this recipe, the pork knuckle is baked not in the oven, but in a slow cooker, and even in a pomegranate marinade.

Housewives can prepare an incredible number of varied dishes from pork knuckle, which will be appreciated not only by their household, but also by the most demanding gourmets. But, in order to create a real culinary masterpiece, you should know some secrets, because if you follow the basic cooking rules, you can be sure that you will definitely get an excellent result.

How to choose good meat

In order for the pork knuckle to be very tasty and tender, you need to make the right choice in the meat pavilion. When choosing, it is advisable to pay attention to the following criteria:

• Pig age. The structure of the main ingredient itself plays a fundamental role, so this aspect should not be neglected. The younger the animal was, the more tender the meat will be and it will be much easier to cook with. The most optimal age is considered to be two years. If you buy a pig of a more mature age, the meat will be tough and stringy.
• The most suitable for cooking is the shank from the hind leg, the one that is slightly above the knee. This area of ​​the leg will be soft and free of excess fat.
• It is best to purchase shank, like any other meat, either at an organized market or in a large store. In this case, you can be as confident as possible that you are buying a fresh product.
• The seller must be required to provide all documents confirming that the pig was completely healthy and there are no pathogenic microorganisms in the meat. This is the only way you can protect yourself and your loved ones.
• The shank, which weighs about one and a half kilograms, is best suited for cooking. If the shank has a more impressive mass, the animal is either too old, or the meat will be too fatty, or the seller wants to deceive you, since the flesh is pumped with liquid for greater profit.
• In cases where you are going to cook the shank very soon, it is best to buy it chilled. If you do not plan to use the meat soon, then the best solution would be to purchase a frozen shank, because fresh meat can be stored for only a short time.

How to prepare meat

In order to properly prepare purchased meat for cooking, you need to take several steps:

• Thaw the shank if you took it out of the freezer. This is best done at room temperature without using a microwave. In this case, the dish will be more tender and juicy. Microwaving the meat will dry out.
• After defrosting, the knuckle should be thoroughly washed in water.
• Before cooking, many experts and professional chefs recommend pre-boiling the shank. This is worth doing even if you plan to bake it later.
• Peeling the meat from the skin is not at all necessary and is not even recommended, because thanks to it it is possible to preserve the juiciness of the shank and not dry out the flesh during direct cooking.
• If you find any stubble on the skin, it is best to remove it not before you start cooking the meat, but after cooking. The point is that in a boiled state it will be removed much easier and faster. It is enough to burn it using a match or candle.
• If we consider such a concept as marinating, then in this case it is required in extremely rare cases, because the shank is cooked for quite a long time, so there is absolutely no need to soften it additionally. But if you like the presence of subtle flavors in meat, using a marinade you prepare yourself is quite acceptable. The most ideal marinade for pork shanks is a mixture of special seasonings for cooking meat and crushed garlic. Vinegar must be added very carefully so as not to overdo it, as it can toughen the meat. But in moderate quantities it can add a piquant taste and interesting aroma.

1. Baked pork knuckle in beer

To prepare meat according to this recipe, housewives will need:

1. one pork knuckle, the correct choice of which was indicated above;
2. two liters of dark beer;
3. one onion;
4. one head of garlic;
5. favorite spices for meat and salt to taste;
6. a couple of tablespoons of vegetable oil.

Features and secrets of preparation:

Initially, you will need to thoroughly wash the knuckle under running water and dry it thoroughly using a paper towel. Next, you should make several small cuts in the meat, thanks to which it can be well soaked during the cooking process. Next, you need to rub the shank with a pre-prepared mixture of salt and your favorite spices. In this form, the meat will need to be left for one hour. During this time, you can start preparing other ingredients. You will need to peel the onion, but there is absolutely no need to cut it. The garlic should also be peeled and chopped as finely as possible.

Once the meat has been properly seasoned, it will need to be placed in a fairly large saucepan with a whole onion and a few cloves of garlic. All this then needs to be filled with beer. The shank should be boiled in this marinade for an hour and a half. There is no need to pour out the beer, as it will also be necessary for further watering the shank during cooking.

At the next stage, you need to move the shank to a baking sheet, which should be thoroughly and generously rubbed with the remaining garlic from cooking. The meat must be poured generously with the remaining beer and placed in a preheated oven. The dish should be watered with beer throughout the cooking process to make the meat softer. The cooking process takes from an hour to an hour and a half, depending on the size of the shank.

2. Pork knuckle in a sleeve

This cooking method is used quite often in modern cooking, as the meat turns out very juicy and tender.

To prepare you will need:

1. one small pork knuckle;
2. one head of garlic;
3. the meat seasonings you like best;
4. salt.

Features and nuances of preparation:

Initially, you will need to rinse the meat well under running water and singe the bristles, if any, using a match or candle. There is absolutely no need to boil the meat in this recipe, because in the sleeve it will steam well enough and completely soften.

At the next stage, the shank must be generously rubbed with seasonings and salt. In addition, before cooking, you will need to make a couple of small cuts in the skin into which you place the garlic cloves. Thanks to this, the meat will be able to acquire a piquant taste and aroma. The shank should marinate for a couple of hours. Only in this way will it be completely saturated with spices and the meat will become softer.

The shank prepared in this way should be placed in a sleeve and placed on a baking sheet. You need to bake in a preheated oven at 190 degrees for two hours. As previously stated, this dish is not quick to prepare. About fifteen minutes before final readiness, you should pierce the sleeve in order to get a tasty and appetizing crispy crust. This dish will take pride of place on your holiday table.

3. Pork knuckle in foil

In foil, the meat turns out fragrant and tasty, which is why this method of cooking has been popular for quite a long time. You will need to have:

1. one medium-sized pork knuckle;
2. 3 tablespoons mustard;
3. 3 tablespoons of mayonnaise;
4. 3 tablespoons honey;
5. favorite spices for meat and salt.

Cooking instructions:

At the very first stage, you will need to wash the purchased shank under running water and boil for one hour. You need to add salt and spices to the broth to suit your taste.

Next, you will need to prepare an interesting and original marinade, for which you will need to mix mustard, mayonnaise and honey in the above proportions. Rub the pork knuckle with this mixture and wrap the meat tightly enough with foil. It is very important that there are no open areas left, as this can ruin the whole idea.

The meat in this form must be placed on a baking sheet and placed in the oven, which has been preheated to one hundred and eighty degrees. The meat should bake for about one and a half hours. It is worth looking at the size of the knuckle, since the time will depend most on this criterion.

Next, twenty minutes before the end of cooking, you will need to reduce the heat to one hundred and fifty degrees and unfold the foil. Thanks to this, the pork will be covered with a very appetizing and golden brown crust.

How to cook pork knuckle

Juicy, tender, with a golden-brown baked crust, the shank fits perfectly into our winter menu. After all, it is during the cold winter times that our body necessarily requires hot, fatty food, delighting us with its satiety and warming us with the real warmth of home cooking. At first glance, there is absolutely nothing complicated in preparing pork knuckle, but the trouble is, in the hands of inexperienced housewives, this tasty part of the pork carcass can easily turn into a tough, dry, inedible dish.

Below are some recipes

How and for how long to bake pork knuckle?

Bake the shank without preliminary marinating in the oven for 2 hours at 180 degrees.

Bake the marinated shank for 1 hour at 180 degrees.

Bake the boiled pork knuckle for 1.5 hours at 150 degrees.

Bake the pork knuckle in an air fryer for 1 hour, half an hour on both sides, at a temperature of 220 degrees

Pork knuckle baked in Polish.

Let it cook in a large saucepan with carrots, a couple of onions, a piece of celery, parsley root, a piece of leek, and don’t skimp on the spices: about 15 Jamaican peppers, aka allspice, and 2 times more black pepper, peas. Cook for at least 2 hours. For the second hour, add 4-5 cloves and the same number of bay leaves. As for the salt, I usually add salt at the end. Although according to the instructions, bay leaves and cloves are boiled immediately and salted immediately. It is important to note that the shanks must be placed completely under water.

After 2 hours, take out the shanks and carefully remove the bones, trying not to damage the skin - this is the most delicious part of the product. I didn’t do it very well, so one of them tore, and I didn’t even dare take them out of the other. Well, okay, because... I had a chance to check the difference. Place the shanks in the marinade under a press.

4.

Marinade. It is prepared from the following ingredients. In a liter of light, non-bitter beer, dilute 5 tablespoons of honey and add fresh chili and a couple of pinches of cumin. They also advise adding a tablespoon of dark soybean, but I added light because I was visiting and there was no dark.

5.

Leave to marinate for 2 hours.

After this, place the shanks on a baking sheet and bake in the oven. The temperature was about 200 degrees. Bake for an hour, not forgetting to periodically baste with the remaining marinade and rendered fat.

This happened at a party, and some people had to leave, and this process takes a fair amount of time. Therefore, I had to get one of the pieces a little ahead of time.

6.

But the most persistent got the most delicious.

7.

8.

Roasted pork knuckle in wine .

To prepare pork knuckle you will need:

1 pork knuckle;

0.5 liters of homemade sour cream;

2-3 cloves of garlic;

2 small carrots;

1 onion;

0.5 bottles of red semi-sweet wine;

Bay leaf;

Black peppercorns;

Salt, pepper, seasonings to taste.

10.


We cut onions and carrots. Pour wine into a pan, add carrots, onions, bay leaves, spices and salt, and knuckle. Fill with boiled water. Leave the shank in the marinade overnight in the refrigerator.
11.


After this, cook the shank in the marinade for about 2 hours.

We take out the cooked shank and place it on a baking sheet greased with vegetable oil. Squeeze the garlic, grease the shank with sour cream and garlic. We also chopped up the potatoes because we will be serving the knuckle with potatoes. We also salt and pepper the potatoes and grease them with sour cream and garlic. Pour some boiled marinade over the top.

12.


Place the shank with potatoes in the oven for 1 hour and bake at a temperature of 250-280 degrees (until the potatoes are cooked).
13.

Knuckle in German.

So, two shanks (in this case, from the front leg), a small carrot, a couple of tbsp. spoons of salt, a few peppercorns, a few juniper berries, a bay leaf, an onion with a few cloves, 100 grams of soy sauce. The sauce is needed for the dark color of the legs, celery.

Here I had to decide a fundamental question: should I pour water or beer into all this happiness? In this case, I settled on water, but next time I’ll try it on good live dark beer.
I also added three more cloves of garlic. When it boils, turn the heat down to medium-medium—let it simmer quietly for a couple of hours.

15.

In an hour I start working on cabbage. Given: one and a half kilograms of sauerkraut, one large onion, vegetable oil and a liter of wine.
I squeeze the cabbage out of the brine. I hope no one would think of pouring this precious nectar down the sink?

17.

I cut the onion and fry it.

18.

I lay out the cabbage and pour wine over it. It took me about 800 ml of wine.
The wine was dry, and I dissolved a few tablespoons of sugar in it.
Sprinkle with cumin and coriander seeds.
I close the lid and simmer the cabbage over low heat for about 40 minutes, stirring it from time to time.

19.

While everything is simmering on the stove, it's time to start making the glaze. For this I take 150 ml. live dark beer, 50 ml. soy sauce and three tbsp. spoons of honey and three tbsp. spoons of mustard (there is less honey and mustard in the photo). I mix everything.

20.

After two hours+ (it all depends on the weight of the shanks) the meat is ready. It is soft and easily flakes off the bones. I take it out and let it dry a little. Then I brush the shanks with glaze.

21.

I put the cabbage on a baking sheet, put the shanks on top and put them in the oven to bake at 160" for 40 minutes. I baste the shanks with glaze several times during this time.

22.

Finally everything is ready. I take it out and serve it. Connoisseurs of crispy crust can transfer the shanks to another bowl and put them in the oven for another 10 minutes, raising the temperature to 230".

23.

Knuckle in beer

You shouldn’t choose a knuckle that is too large for baking, but a meat shank, yes. The front legs of pork are ideal for this, as they are meatier.

25.


Before cooking, wash the shank thoroughly and peel the skin (you can pre-soak it in cold water for a couple of hours).
26.

Loading the knuckle into the cauldron

Place the washed leg in a cast iron bowl and fill it with beer, covering completely

27.

Let's pour the beer...

Add spices, bay leaves, pepper, cumin, rosemary, onion, cut into half rings, and put on fire. The knuckle takes a long time to cook—three hours. After this, we leave it in the beer broth for a day so that the meat is completely saturated with the aromas of beer and herbal seasonings.

28.

In the beer bath.

After removing the knuckle from the beer, carefully rub it with spices, stuff it with garlic and carrots, grease it with mustard and carefully seal it in a foil envelope. Then we put it in the oven for an hour.

29.

In spices...

30.

Carefully seal the edges.

While our shank is baking, I want to tell you about some of the nuances of the recipe, which every housewife modifies to suit herself. Some people, before boiling the shank in beer, first marinate the pork leg in a beer marinade. I find that it is better to leave it for a day after boiling, when the cooked meat is more receptive. There are recipes when the shank is not baked in foil at all, but is cooked on an open baking sheet. However, in this case, it must be constantly watered with beer during cooking. Baking in foil inside a tightly baked envelope preserves the juiciness and flavors, which is why I cook it this way.
In one cooking TV show, I saw an option when the shank was boiled in water, and beer was added directly during baking (carefully poured into a foil bag). This option also has a right to exist. In this case, it is better to pour in dark beer, as it is richer, but of course the aroma of the meat suffers greatly. But you can cook cold or jelly from the broth.

Be careful, it's hot!

But we got distracted, and our shank is already ready! Let's cool and start tasting!

Roasted pork knuckle

3 shanks
1 head of garlic
2/3 tsp. dry ground ginger
1 tsp paprika
salt
3-4 bay leaves
0.5 tsp peppercorns
soy sauce and honey in equal proportions for greasing

3.

Wash the shanks thoroughly and scrape them if necessary. Place in a large saucepan, along with bay leaf, salt, peppercorns and 4-5 cloves of garlic, cut in half or simply sliced.

4.

Fill with water so that it covers the shanks by 2 fingers on top. Bring to a boil, reduce heat to low and cook the shanks covered for 1.5-2 hours. The shank is ready if a fork inserted comes out easily.

Cut the remaining garlic into fairly thin slices. We stuff the shanks with them (pierce holes with a knife and insert garlic into them).

5.

Coat the shanks with paprika and ginger. Place in a baking dish.

6.

Place in an oven preheated to 220 degrees and, constantly brushing with a mixture of soy sauce and honey, bake until beautifully golden brown (about 20 minutes).

Serve with horseradish, grainy mustard and green onions.

7.

Knuckle roll marinated in tkemali and mustard, baked in the oven

Pork knuckle – 1.5 kg
Garlic (1 head)
Tkemali (sauce) - 2-3 tbsp. l.
Mustard (Dijon - 1 tbsp, table - 1 tbsp)
Olive oil - 2 tbsp. l.
Salt
Black pepper (ground)
Bay leaf (optional)

Cut the knuckle lengthwise and carefully pull out the bone; we don’t need it (you can give it to the neighbor’s dog to chew on), since we will be rolling the meat into a roll.

9.

Season the meat well with salt and pepper. Don't skimp on the salt and pepper!!!

Pass one head of garlic through a crusher (I grated it on a fine grater),
add 2 tbsp. olive oil (can be replaced with vegetable oil), stir well.

10.

Rub the garlic-butter mixture onto the meat on all sides.
You can also add a couple of bay leaves for added spice.

11.

In a cup, mix tkemali and two types of mustard (if you don’t have Dijon, no problem, replace with regular mustard).

12.

Rub the meat with marinade.

13.

Roll the knuckle into a roll as tightly as possible and tie it tightly with thick cotton thread.

14.

Wrap the roll in foil and put it in the refrigerator for 12 hours - overnight, or for a day.
First preheat the oven to 100 degrees, at this temperature we cook the roll for half an hour, then increase the temperature to 220 degrees and bake for another hour and a half.

15.

Knuckle "with smoke"

Pork knuckle - 1 piece
Seasoning (for smoky roasts)
Garlic - 5 teeth.
Juniper berries – 7 pcs.

17.

wash the shank and remove the skin

18.

make cuts in the shank, stuff it with garlic cloves and dried juniper berries. Rub the shanks with smoky roast seasoning. Place in the refrigerator for 2 hours

19.

wrap the shank in foil, place in a baking dish and place in the oven for 1 hour (temperature 180C)
After an hour, open the foil and bake the shank uncovered for another hour.

20.

Knuckle in mayonnaise-adjika-honey sauce with potatoes

Pork knuckle - 1 piece
Potatoes - 1 pc.
Mayonnaise - 50 g
Mustard (“Caucasian”) – 50 g
Honey - 50 g
Salt
Pepper
Baking sleeve – 1 piece

We prepare a marinade from mayonnaise, adjika and honey. Add a little pepper and salt.
Coat the shank with this mixture and leave to marinate for about 2 hours. It can be longer.
Then we put everything in the sleeve along with the whole peeled potatoes.
Pour the remaining marinade into the sleeve. Pin the edges of the sleeve.
Place in the oven for 2 hours.

So many things come to mind when thinking about the Czech Republic - incredibly beautiful buildings, stunning stained glass windows, crowded parks, quiet streets and a unique atmosphere. A large number of small street cafes and restaurants attract hungry tourists with a variety of smells. And among these aromas you can almost always hear the smell of the national dish - boar's knee.

Baked boar's knee ( Pečené vepřové koleno) is a traditional, one might say, classic dish of the Czech Republic, which cannot be forgotten if you try it at least once.

From the original name we can conclude that we are talking about the knee of a boar (young boar). As a rule, the dish is first boiled and then baked.

Czech pork knuckle is another name for this incredibly nourishing and tasty dish, which in restaurants and cafes is served with a side dish of vegetables, a couple of slices of bread and, of course, the famous dark beer.

Boar knee - traditional recipe

Baked boar's knee is a delicious dish, notable for the fact that you can recreate the traditional, true recipe yourself at home.

The traditional shank is prepared with a side dish - stewed cabbage.

To prepare the shank you will need:

• pork knuckle;
• dark beer 2 liters;
• one medium carrot;
• celery;
• garlic;
• spices: bay leaf, cloves, allspice, cumin;
• salt.

To prepare the side dish you will need:

• sauerkraut (1 kg);
• one medium onion;
• broth - 200 ml;
• vegetable/olive oil (approx. 100 ml);
• spices: cumin, coriander.

To prepare the sauce you will need:

• grain mustard - 1 tbsp;
• honey - one tbsp

Cooking process:

1. Clean the skin of the pork leg. If there is bristle on it, then it must be singed.
2. Wash the knuckle thoroughly. If necessary, cut into pieces so that it fits in the pan.
3. Fill the shank completely with beer. Place on the stove over high heat.
4. While the shank is cooking, prepare the vegetables: peel and chop the carrots and onions. Peel the celery root and cut into large cubes. Peel the garlic and separate it into cloves.
5. After the beer boils, remove all the foam and reduce the heat.
6. Add the vegetable mixture that we have already prepared to the knuckle on the stove. Also sprinkle with spices and salt.
7. Leave to cook for 2 hours covered. After the first hour, turn the knuckle over.
8. To prepare the side dish, chop the onion into small pieces and fry on all sides in a frying pan.
9. Free the cabbage from the brine and add to the onion in the pan. Stir.
10. After the cabbage is fried, add broth, cumin and coriander to it. Simmer over low heat for 30 minutes.
11. Prepare the sauce: mix honey and mustard with beer broth from the pan (2 tbsp).
12. At the end of 2 hours, remove the shank from the pan. Let it cool and dry.
13. Spread the sauce onto the dried shank.
14. Place the cabbage and shank on a baking sheet and place in the oven for 30 minutes at 160°. Stir, constantly pouring beer broth and sauce over the dish.
15. Ready. Serve the shank with a side dish, you can add mashed potatoes and vegetables.

Czech baked pork knuckle in the oven

Pork knuckle baked in the oven is an incredibly tasty and satisfying dish.

As an ideal base for a dish, give preference to meaty, least fatty knuckle.

• pork knuckle;
• one medium onion;
• garlic;
• dark beer (2 liters);
• spices: bay leaf, cloves, black pepper, cumin;

Cooking process:

1. Wash the pork knuckle thoroughly. If necessary, chop in half to fit in the pan.
2. Place the prepared shank in a pan and fill it completely (+2 cm) with water. We put it on the stove. As soon as the water boils, remove the foam, add the pre-cut onion and reduce the heat. Continue cooking for another 60 minutes.
3. After time, add spices (to taste) and salt. Leave to cook for another half hour.
4. We make holes in the finished shank into which we place the peeled garlic. Sprinkle the shank with spices, if necessary, sprinkle with salt. Place on a baking sheet.
5. Pour dark beer over the knuckle. Place the baking sheet in the oven for 60 minutes, constantly pouring beer over it.
6. After the time has passed, remove the shank from the oven. Serve hot.

Czech baked pork knuckle in a slow cooker - recipe

A dish prepared in a slow cooker has many advantages.

The advantages of a multicooker are the speed of preparation, as well as the fact that you do not have to constantly stand and monitor the preparation.

You can be sure that the meat will not burn and will be tender and moist.

To prepare the dish you will need:

• pork knuckle;
• dark beer (0.5 l);
• garlic;
• bay leaf, cumin, allspice;
• brown sugar and salt

Cooking process:

1. Before you start cooking the shank, you need to marinate it. Marinating is carried out in several stages:
   • Place the shank in a container and fill with beer.
   • Add sugar and salt to taste;
   • Sprinkle with spices: cumin, bay leaf, pepper;
   • Cut the garlic into small cubes and add to the marinade;
   • Cover with cling film or foil and leave in a cool place.
2. After 6 hours, remove the knuckle. It needs to be dried a little. Do this with a towel.
3. Make cuts along the surface of the meat into which we place pieces of garlic. You can grate with spices and salt to taste.
4. Place the meat in a slow cooker, adding olive oil. We also move the remaining marinade back to the shank.
5. Set the multicooker in the “multi-cook” mode at 120° for 120 minutes.
6. After time has passed, do not remove the shank immediately; leave it to simmer in the slow cooker for another 20 minutes.
7. Ready! Serve hot. Potatoes cooked in any form are ideal for this meat. You can add greenery.

Video with a recipe from Czech comrades:

So, as you can see, preparing this dish yourself will not be difficult; the only thing that is required is patience, because the dish, in total, takes more than three hours to prepare.

But believe me, it's worth it! Good luck with your culinary experiments and bon appetit!